Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 lb | Briess - Pilsen Malt 2-Row |
$ 1.10 / lb $ 4.40 |
37 | 1.2 | 76.2% |
1 lb | Viking - Red Ale Malt |
$ 1.69 / lb $ 1.69 |
35 | 27 | 19% |
2 oz | Briess - Caramel Malt - 120L |
$ 1.79 / lb $ 0.22 |
34.5 | 120 | 2.4% |
2 oz | Briess - Chocolate |
$ 1.89 / lb $ 0.24 |
25 | 350 | 2.4% |
5.25 lbs / $ 6.55 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Vanguard |
$ 1.00 / oz $ 0.50 |
Pellet | 6.5 | Boil | 60 min | 18.51 | 50% |
0.50 oz | Vanguard |
$ 1.00 / oz $ 0.50 |
Pellet | 6.5 | Boil | 10 min | 6.71 | 50% |
1 oz / $ 1.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 g | Calcium Chloride (anhydrous) |
$ 5.00 / lb $ 0.03 |
Water Agt | Mash | 1 hr. |
1 g | Epsom Salt |
$ 2.99 / lb $ 0.01 |
Water Agt | Mash | 1 hr. |
3 g | Gypsum |
$ 4.00 / lb $ 0.03 |
Water Agt | Mash | 1 hr. |
1 ml | Lactic acid |
$ 1.25 / oz $ 0.04 |
Water Agt | Mash | 1 hr. |
0.50 each | Whirlfloc |
$ 0.20 / each $ 0.10 |
Water Agt | Boil | 15 min. |
$ 0.21 |
Wyeast - London Ale 1028 | ||||||||||||||||
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$ 0.80 |
Method: co2 Amount: 14.89 psi Temp: 45 °F CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.45 gal | Single step mash | Infusion | 156 °F | 152 °F | 60 min |
Mash out | Temperature | 152 °F | 170 °F | 10 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 5.69 g | 22.8 qt) | 5.1 | 20.4 |
Mash volume with grains (equipment estimates 6.11 g | 24.5 qt) | 5.52 | 22.1 |
Grain absorption losses | -0.66 | -2.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) | 4.19 | 16.8 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume (equipment estimates 3.25 g | 13 qt) | 3.69 | 14.8 |
WARNING: Exceeded batch size - reduce boil size | ||
Volume into fermentor (equipment estimates 3.69 g | 14.8 qt) | 3.25 | 13 |
Total: | 5.1 | 20.4 |
Equipment Profile Used: | System Default |
Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
---|---|---|---|---|---|---|---|---|
1/2/2021 11:50 PM over 4 years ago |
-1 | Mash Complete | 1.040 | 4.45 Gallons | 5.3 | 152 °F |
1/4/2021 8:16 PM over 4 years ago |
Mash went a lot smoother with the bag clipped up a bit to.prevent it from getting sucked in. |
1/3/2021 1:00 AM over 4 years ago |
+0 | Pre-Boil Gravity | 1.042 | 4.2 Gallons | 170 °F |
1/3/2021 1:00 AM over 4 years ago |
Mash went smooth. Got a little better efficiency than expected. | |
1/3/2021 2:29 AM over 4 years ago |
+0 | Boil Complete | 1.045 | 3.69 Gallons | 66 °F |
1/3/2021 2:29 AM over 4 years ago |
Boil went smooth with normal additions as per recipe. Except that I added in 1 gram of yeast nutrients. Thinking this might help for lower ABV beers when not as much sugar is present. | |
1/3/2021 2:30 AM over 4 years ago |
+0 | Brew Day Complete | 1.045 | 3.25 Gallons | 66 °F |
1/3/2021 2:30 AM over 4 years ago |
Cooled to 66, let settle for an hour or so, transferred to ferm keg, pitched yeast starter and placed in ferm chamber at 62. | |
1/15/2021 1:49 AM over 3 years ago |
+12 | Other |
1/15/2021 1:49 AM over 3 years ago |
Moved to beer fridge to cold crash. | ||||
1/19/2021 4:12 AM over 3 years ago |
+16 | Other |
1/19/2021 4:12 AM over 3 years ago |
Added gelatin to help clarify the beer and put 40PSI on the ferm keg to start force carbing. | ||||
1/30/2021 3:00 AM over 3 years ago |
+27 | Fermentation Complete | 1.010 | 3.25 Gallons |
1/30/2021 3:00 AM over 3 years ago |
Fermented down to 1.010 as expected. Although you wouldn't think it by the taste. It is very malty and slightly sweet, but has good bitterness to balance. | ||
1/30/2021 3:00 AM over 3 years ago |
+27 | Packaged | 1.010 | 3 Gallons |
1/30/2021 3:00 AM over 3 years ago |
Pressure transferred to serving keg. Excited to have this beer on nitro after the Stout kicks. | ||
2/22/2021 6:17 PM over 3 years ago |
+50 | Tasting Note |
2/22/2021 6:17 PM over 3 years ago |
Beer has this weird sharp/acidic and maybe astringency thing to it at the end? Makes drinking it unpleasant. This is the second time that happened with this yeast and this irish red ale. I used the yeast for other beers in between the irish reds and the others ones turned out fine. Possibly something to do with this yeast and the dark grains in the irish red? | ||||
2/24/2021 5:07 AM over 3 years ago |
+52 | Other | 4 |
2/24/2021 5:07 AM over 3 years ago |
Bottled 6 beers and dumped the rest. Will see if they change over time. |