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Batch #143 – Fall Back

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 Oct 2015
Brewer: Connor Busch & James Branagan
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 82.0 %
22 lbs Munich Malt (9.0 SRM) Grain 2 9.0 %
12 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3 4.9 %
10 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
16.00 oz Pacific Gem [15.00 %] – Boil 30.0 min Hop 5 28.1 IBUs
32.00 oz Waimea [17.30 %] – Steep/Whirlpool 15.0 min Hop 6 21.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 49.1 IBUs
Est Color: 12.4 SRM
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.1 %
Calories: 169.6 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 62.64 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 244 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 102.80 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 62.64 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

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