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Batch #45 – Seth

Type: All Grain
Batch Size: 112.00 gal
Boil Size: 124.72 gal
Boil Time: 60 min
End of Boil Vol: 122.72 gal
Final Bottling Vol: 107.70 gal
Fermentation: Ale, Two Stage
Date: 29 May 2014
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 75.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
110 lbs Rye Malt (4.7 SRM) Grain 1 40.1 %
55 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 20.1 %
55 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 20.1 %
35 lbs Victory Malt (25.0 SRM) Grain 4 12.8 %
19 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 6.9 %
16.00 oz Hallertau [6.80 %] – Boil 60.0 min Hop 6 16.7 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 16.7 IBUs
Est Color: 16.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 5.1 %
Calories: 150.1 kcal/12oz

Mash Profile

Mash Name: Whetstone 45 Minute Mash
Sparge Water: 71.97 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 274 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 90.83 gal of water and heat to 150.0 F over 10 min 150.0 F 35 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 71.97 gal water at 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 84.59 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 84.59 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

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