Batch #106 – Fruhling

Type: All Grain
Batch Size: 115.00 gal
Boil Size: 130.96 gal
Boil Time: 60 min
End of Boil Vol: 128.96 gal
Final Bottling Vol: 110.70 gal
Fermentation: Whetstone Ale Profile
Date: 27 Apr 2015
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 77.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
200 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 1 90.1 %
22 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 9.9 %
8.00 oz Mosaic (HBC 369) [12.00 %] – Boil 60.0 min Hop 3 15.2 IBUs
8.00 oz Mosaic (HBC 369) [12.00 %] – Boil 10.0 min Hop 4 5.5 IBUs
8.00 oz Citra [12.00 %] – Steep/Whirlpool 15.0 min Hop 5 3.8 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 24.5 IBUs
Est Color: 4.6 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 4.7 %
Calories: 167.1 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 79.90 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 222 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps

Name

Description

Step Temperature

Step Time
Mash Step Add 82.90 gal of water and heat to 150.0 F over 10 min 150.0 F 90 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 79.90 gal water at 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 7.72 PSI
Keg/Bottling Temperature: 35.0 F
Fermentation: Whetstone Ale Profile
Volumes of CO2: 2.3
Carbonation Used: Keg with 7.72 PSI
Age for: 1.00 days
Storage Temperature: 50.0 F

Notes

36 Bridge St | Brattleboro, VT 05301