Batch #83 – Resolution Rye


Batch #83 – Resolution Rye

Type: All Grain
Batch Size: 60.00 gal
Boil Size: 73.76 gal
Boil Time: 60 min
End of Boil Vol: 71.76 gal
Final Bottling Vol: 55.70 gal
Fermentation: Whetstone Ale Profile
Date: 04 Dec 2014
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 65.00 %
Est Mash Efficiency: 74.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
50.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
200 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 2 79.7 %
40 lbs Rye Malt (4.7 SRM) Grain 3 15.9 %
10 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.0 %
1 lbs Carafa I (337.0 SRM) Grain 5 0.4 %
50.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 6
16.00 oz Chinook [13.00 %] – Boil 30.0 min Hop 7 31.9 IBUs
32.00 oz Equinox [14.50 %] – Steep/Whirlpool 15.0 min Hop 8 23.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.091 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 9.4 %
Bitterness: 54.9 IBUs
Est Color: 16.7 SRM
Measured Original Gravity: 1.079 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 8.6 %
Calories: 269.4 kcal/12oz

Mash Profile

Mash Name: Whetstone Mash
Sparge Water: 16.03 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 251 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 93.05 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 16.03 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

36 Bridge St | Brattleboro, VT 05301