Batch #64 – The Baconator a smoked brown ale

Type: All Grain
Batch Size: 115.00 gal
Boil Size: 132.00 gal
Boil Time: 60 min
End of Boil Vol: 130.00 gal
Final Bottling Vol: 110.70 gal
Fermentation: Whetstone Ale Profile
Date: 29 Aug 2014
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
170 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 1 69.4 %
40 lbs Smoked Malt (9.0 SRM) Grain 2 16.3 %
20 lbs Victory Malt (25.0 SRM) Grain 3 8.2 %
15 lbs Roasted Barley (300.0 SRM) Grain 4 6.1 %
5.00 oz Salt (Boil 20.0 mins) Water Agent 5
8.00 oz Chinook [13.00 %] – Boil 10.0 min Hop 6 5.7 IBUs
8.00 oz Chinook [13.00 %] – Steep/Whirlpool 15.0 min Hop 7 3.9 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 9.6 IBUs
Est Color: 20.9 SRM
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.5 %
Calories: 179.9 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 75.65 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 245 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 90.95 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 75.65 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

Created with BeerSmith

36 Bridge St | Brattleboro, VT 05301