Amount | Malt/Grain | % |
---|---|---|
10.50 pounds | British Maris Otter Pale Malt | 45.5% |
7.00 pounds | American Pale Malt (2-Row) | 30.4% |
2.00 pounds | German Dark Munich Malt | 8.7% |
1.00 pounds | German Melanoidin Malt | 4.3% |
1.00 pounds | Crystal Malt 40L | 4.3% |
1.25 pounds | Crystal Malt 120L | 5.4% |
0.19 pounds | British Chocolate Malt | 0.8% |
0.13 pounds | Belgian Special B Malt | 0.5% |
23.06 pounds | Total Grain Weight | 100% |
Amount | Non-Fermentable | Time |
---|---|---|
0.25 tsp | super moss | 15 minutes |
1.5 TBSP | Gypsum | 70 minutes |
Amount | Hop | Time | AA | |||
---|---|---|---|---|---|---|
1.00 ounces | Kent Golding | 90 min | 4.5% | |||
3.00 ounces | Magnum | 75 min | 11.2% | |||
2.00 ounces | Kent Golding | 20 min | 5.3% | |||
6.00 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Amount |
---|---|---|---|
English Ale | White Labs | WLP002 | 500 ml |
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Draw a part of the mash, let it rest for at least 10 minutes, and boil.
# | Name | Time | Temp. | Description |
---|---|---|---|---|
1 | Protein Rest | 35 min. | 122°F | Add water at 126 F |
2 | Saccharification | 45 min. | 155°F | Decoct 44% of mash, rest for at least 10 minutes, and boil |
3 | Mash Out | 10 min. | 168°F | Heat to 168° F / 75° C for at least 10 minutes |
Filtered through standard charcoal system.
Date Brewed: | |
---|---|
Brewer/Assistant: |
Target | Actual | Notes | |
---|---|---|---|
Strike Water Amount: | 7.7 | ||
Strike Water Temperature: | |||
Mash Temperature(s): | |||
Mash Time: | |||
Sparge Water Amount: | 8.2 | ||
Sparge Water Temperature: | |||
Pre-Boil Gravity: | |||
Pre-Boil Amount: | 11 | ||
Post-Boil Amount: | 10 | ||
Boil Time: | 90 | ||
OG: | 1.058 / 14.3° P | ||
Mash PH: | |||
Boil PH: | |||
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