Batch #115 – 'Merica

Type: All Grain
Batch Size: 110.00 gal
Boil Size: 125.76 gal
Boil Time: 60 min
End of Boil Vol: 123.76 gal
Final Bottling Vol: 105.70 gal
Fermentation: Whetstone Ale Profile
Date: 20 Jun 2015
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
200 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 1 87.0 %
20 lbs Carafoam (2.0 SRM) Grain 2 8.7 %
10 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3 4.3 %
16.00 oz Cascade [6.90 %] – Boil 5.0 min Hop 4 3.5 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 3.5 IBUs
Est Color: 7.4 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.5 %
Calories: 172.0 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 52.73 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 230 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 105.83 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 52.73 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