Batch #86 – Barrel Three


Batch #86 – Rye Barrel

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: 29 Dec 2014
Brewer: Tim Brady & Connor Busch
Asst Brewer:
Equipment: Whetstone Full Batch
Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
200 lbs Valley Malt Floor Malted 2Row (3.0 SRM) Grain 1 79.7 %
40 lbs Rye Malt (4.7 SRM) Grain 2 15.9 %
10 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.0 %
1 lbs Carafa I (337.0 SRM) Grain 4 0.4 %
16.00 oz Chinook [13.00 %] – Boil 30.0 min Hop 5 29.4 IBUs
32.00 oz Equinox [14.50 %] – Steep/Whirlpool 15.0 min Hop 6 21.2 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.101 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.4 %
Bitterness: 50.6 IBUs
Est Color: 16.7 SRM
Measured Original Gravity: 1.069 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.8 %
Calories: 231.5 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