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Batch #53 – Sweet Vermont Brown

Type: All Grain
Batch Size: 120.00 gal
Boil Size: 139.28 gal
Boil Time: 60 min
End of Boil Vol: 137.28 gal
Final Bottling Vol: 115.70 gal
Fermentation: Ale, Single Stage
Date: 07 Jul 2014
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
86.50 gal Whetstone Base / Sparge Water Water 1
74.00 gal Whetstone IPA Profile Water 2
110.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3
55.81 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4
16.41 g Calcium Chloride (Mash 60.0 mins) Water Agent 5
7.84 g Salt (Mash 60.0 mins) Water Agent 6
200 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 7 88.9 %
20 lbs Cara Red (20.0 SRM) Grain 8 8.9 %
5 lbs Carafa III (525.0 SRM) Grain 9 2.2 %
8.00 oz Willamette [5.50 %] – Boil 35.0 min Hop 10 5.5 IBUs
8.00 oz Cascade [6.90 %] – Boil 25.0 min Hop 11 5.8 IBUs
8.00 oz Cascade [6.90 %] – Steep/Whirlpool 15.0 min Hop 12 2.1 IBUs
8.00 oz Willamette [5.50 %] – Steep/Whirlpool 15.0 min Hop 13 1.7 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 15.0 IBUs
Est Color: 14.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 95.97 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 225 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 75.51 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 95.97 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: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 7.72 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Modified kettle 1 burner, boiled 90 minutes faster than kettle 2. Brought kettle 2 to 207 (over 200 for 60 minutes) and then boiled just kettle 1 for 60 mins, whirlpooled together and knockout as usual.

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