Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Mild – All Grain GONE

Batch #:

20-2012

Batch Size:

15 gallons

Boil Time:

60 min

Conditioning:

Keg and Cask

Brew Date:

November 10, 2012

Tap Date:

December 12, 2012

Statistics

Target OG:

1.036 9° P

OG:

1.040 10° P

Target FG:

1.011 2.8° P

FG:

1.010 2.6° P

Real Extract:

3.9° P

Attenuation:

74% Apparent – 61% Real

Color:

21.4 SRM

IBU:

19.4 Rager

BU/GU:

0.49

ABV:

ABW:

3.1%

Calories:

131 12 oz

Comments

10 gallons will be naturally conditioned for 2 weeks in the Foamer Firkin as the inaugural brew the Hoppers put into it after winning the 2012 Rocky Mountain Homebrew Club Challenge.

Added 1.25 gallons of purified water to top up kettle after boil.

Malts and Grains

Amount	Malt/Grain	% of Grist
9.00 pounds	Scottish Golden Promise	48.1%
2.10 pounds	Crystal, Medium (Simpsons)	11.2%
1.40 pounds	Crystal Malt 120L	7.5%
0.60 pounds	British Brown Malt	3.2%
0.60 pounds	British Chocolate Malt	3.2%
5.00 pounds	American Pale Malt (2-Row)	26.7%
18.70 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.75 ounces	Willamette	60 min	Bittering	Boil	Pellets	4.5%
2.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
London Ale III	Wyeast	1318	2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	45 min.	158°F	Add 100% of mash water at 171° F / 77° C

Water Profile Denver, Colorado

Calcium:

31.5 ppm

Bicarbonate:

104 ppm

Sulfate:

50.8 ppm

Chloride:

23.5 ppm

Sodium:

21.4 ppm

Magnesium:

8.5 ppm

PH:

7.8

Procedure

Single infusion mash at 157°F for 1 hour.

Fermentation and Aging

Primary:

14 days @ 67° F

Age:

14 days @ 65° F

Mildly Amused

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	14.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	16.4
Post-Boil Amount:	15
Boil Time:	60
OG:	1.040 / 10° P
Mash PH:
Boil PH:

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Log: Mildly Amused