Navigation

Batch #187 – 802 Brew

Type: Extract
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: 24 Jun 2016
Brewer: Connor Busch & James Branagan
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
165 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.2 %
50 lbs Wheat (4.0 SRM) Grain 2 19.8 %
10 lbs Crystal Mid (20.0 SRM) Grain 3 4.0 %
28 lbs Maple Syrup (35.0 SRM) Sugar 4 11.1 %
16.00 oz Columbus (CTZ) [15.50 %] – Boil 30.0 min Hop 5 51.2 IBUs
16.00 oz Mandarina Bavaria [6.80 %] – Boil 10.0 min Hop 6 10.6 IBUs
47.00 oz El Dorado [15.00 %] – Steep/Whirlpool 15.0 min Hop 7 47.0 IBUs
16.00 oz Azacca [11.50 %] – Steep/Whirlpool 15.0 min Hop 8 12.3 IBUs
1.0 pkg Vermont IPA (Giga #) Yeast 9

Gravity, Alcohol Content and Color

Est Original Gravity: 1.023 SG
Est Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 2.8 %
Bitterness: 121.0 IBUs
Est Color: 11.3 SRM
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 8.6 %
Calories: 240.8 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 51.25 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 253 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Sparge: If steeping, remove grains, and prepare to boil wort

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