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Batch #40 – Too Legit to Quit

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: 18 Apr 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 Antwerp, Belgium Water 1
53.81 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
33.10 g Chalk (Mash 60.0 mins) Water Agent 3
27.97 g Salt (Mash 60.0 mins) Water Agent 4
12.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5
10.22 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 6
220 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 88.0 %
20 lbs Cara Belge (12.0 SRM) Grain 8 8.0 %
10 lbs Vienna Malt (3.5 SRM) Grain 9 4.0 %
32.00 oz Chinook [13.00 %] – Steep/Whirlpool 15.0 min Hop 10 15.2 IBUs
1.0 pkg Saison #2 (Giga Yeast #GY027) Yeast 11

Gravity, Alcohol Content and Color

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 15.2 IBUs
Est Color: 5.0 SRM
Measured Original Gravity: 1.059 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.4 %
Calories: 196.2 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 80.75 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 83.33 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 80.75 gal water at 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 11.71 PSI
Keg/Bottling Temperature: 35.0 F
Fermentation: Whetstone Ale Profile
Volumes of CO2: 2.7
Carbonation Used: Keg with 11.71 PSI
Age for: 1.00 days
Storage Temperature: 50.0 F

Notes

Hopped during whirlpool after slight cooldown, at 207 F.

Started ferment at 72 and had heater on tank

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