Batch #130 – Waimea Wonders

Type: All Grain
Batch Size: 115.00 gal
Boil Size: 127.84 gal
Boil Time: 60 min
End of Boil Vol: 125.84 gal
Final Bottling Vol: 110.70 gal
Fermentation: Whetstone Ale Profile
Date: 17 Aug 2015
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 75.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
200 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 1 78.4 %
20 lbs Munich Malt (9.0 SRM) Grain 2 7.8 %
15 lbs Caramel/Crystal Malt – 30L (30.0 SRM) Grain 3 5.9 %
10 lbs Aromatic Malt (26.0 SRM) Grain 4 3.9 %
10 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.9 %
10.25 oz Cascade CO2 Extract [38.80 %] – Boil 60.0 min Hop 6 60.9 IBUs
16.00 oz Pacific Gem [15.00 %] – Boil 20.0 min Hop 7 22.3 IBUs
16.00 oz Waimea [17.70 %] – Dry Hop 2.0 Days Hop 8 0.0 IBUs
16.00 oz Waimea [17.70 %] – Dry Hop 1.0 Days Hop 9 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 83.2 IBUs
Est Color: 12.5 SRM
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 5.4 %
Calories: 184.3 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 59.63 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 255 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 104.01 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 59.63 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