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Batch #38 – Hopstand

Type: All Grain
Batch Size: 110.00 gal
Boil Size: 128.88 gal
Boil Time: 60 min
End of Boil Vol: 126.88 gal
Final Bottling Vol: 105.70 gal
Fermentation: Whetstone Ale Profile
Date: 31 Mar 2014
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 79.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
110.00 gal Whetstone Water Water 1
200 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 93.9 %
10 lbs Rye Malt (4.7 SRM) Grain 3 4.7 %
3 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 1.4 %
24.00 oz Cascade [6.90 %] – Boil 30.0 min Hop 5 20.2 IBUs
24.00 oz Willamette [5.50 %] – Boil 30.0 min Hop 6 16.1 IBUs
24.00 oz Cascade [6.90 %] – Steep/Whirlpool 15.0 min Hop 7 6.5 IBUs
24.00 oz Willamette [5.50 %] – Steep/Whirlpool 15.0 min Hop 8 5.2 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9

Gravity, Alcohol Content and Color

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 48.0 IBUs
Est Color: 5.5 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.2 %
Calories: 165.2 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 87.88 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 213 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.41
Mash Steps

Name

Description

Step Temperature

Step Time
Mash Step Add 271.66 l of water and heat to 150.0 F over 10 min 150.0 F 90 min

Sparge: Fly sparge with 87.88 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

Hop stand overnight (207F) 4pm – 10am
Over 170F until approx 1am (9 hours)

at 10am wort was 140ish F dropped w/jacket to 72 F at 1:30p

put in fermenter directly, around 120 F by the time it hit the probe (1045am)

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