Batch #163 – B.I.G

Type: All Grain
Batch Size: 80.00 gal
Boil Size: 94.56 gal
Boil Time: 60 min
End of Boil Vol: 92.56 gal
Final Bottling Vol: 75.70 gal
Fermentation: Whetstone Ale Profile
Date: 26 Feb 2016
Brewer: Connor Busch & James Branagan
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 80.1 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
220 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.0 %
20 lbs Roasted Barley (300.0 SRM) Grain 2 7.5 %
10 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.8 %
10 lbs Chocolate Malt (350.0 SRM) Grain 4 3.8 %
5 lbs Black (Patent) Malt (500.0 SRM) Grain 5 1.9 %
16.00 oz Pacific Gem [15.00 %] – Boil 60.0 min Hop 6 39.6 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.083 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 39.6 IBUs
Est Color: 44.2 SRM
Measured Original Gravity: 1.075 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 8.3 %
Calories: 253.9 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 43.55 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 265 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 88.01 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 43.55 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

1.25 q/lb – 1.074 after 1 hour

36 Bridge St | Brattleboro, VT 05301