Navigation

Batch #181 – MoJo Giju

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: 01 Jun 2016
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
220 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
10 lbs Black (Patent) Malt (500.0 SRM) Grain 2 4.0 %
10 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.0 %
10 lbs Chocolate Malt (350.0 SRM) Grain 4 4.0 %
8.00 oz Pacific Gem [15.00 %] – Boil 50.0 min Hop 5 17.0 IBUs
8.00 oz Pacific Gem [15.00 %] – Boil 5.0 min Hop 6 3.6 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: 20.6 IBUs
Est Color: 30.6 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.009 SG
Actual Alcohol by Vol: 6.2 %
Calories: 185.3 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 76.58 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 250 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 89.58 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 76.58 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

Top
36 Bridge St | Brattleboro, VT 05301