Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | American - Ashbourne Mild | 30 | 5.3 | 26.7% | |
5 lb | American - Pale 2-Row | 37 | 1.8 | 26.7% | |
5 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 26.7% | |
1.50 lb | Turbinado - (late boil kettle addition) | 44 | 10 | 8% | |
0.50 lb | American - Caramel / Crystal 60L | 34 | 60 | 2.7% | |
0.50 lb | Belgian - Aromatic | 33 | 38 | 2.7% | |
0.50 lb | Belgian - Special B | 34 | 115 | 2.7% | |
0.50 lb | raisins, pureed - (late boil kettle addition) | 24 | 0 | 2.7% | |
0.25 lb | figs (dried), pureed - (late boil kettle addition) | 20 | 0 | 1.3% | |
18.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 33.42 | 66.7% | |
1 oz | East Kent Goldings | Pellet | 5 | Boil | 10 min | 6.06 | 33.3% | |
3 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | whirlfloc | Fining | Boil | 10 min. | |
2.20 g | yeast nutrient | Other | Boil | 10 min. | |
1 each | 3" cinnamon stick | Spice | Bottling | 5 min. | |
2 oz | ginger | Spice | Bottling | 5 min. |
White Labs - Abbey Ale Yeast WLP530 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
88.9 3.0 14.0 51.0 62.6 106.310 + 3g CaCl2 + 3g gypsum + 6g chalk + 6,8ml lactic acid target pH = 5,4 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.3 gal | b-amylase | Infusion | -- | 147 °F | 45 min |
b/a rest | Temperature | -- | 150 °F | 20 min | |
a-amylase | Temperature | -- | 155 °F | 30 min | |
mash out | Temperature | -- | 170 °F | 10 min | |
2.8 gal | HLT ~-3.5 gal | Sparge | -- | 170 °F | 20 min |
Starting Mash Thickness:
1.4 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.4 qt/lb | 5.78 | 23.1 |
Mash volume with grains | 7.1 | 28.4 |
Grain absorption losses | -2.06 | -8.3 |
Remaining sparge water volume (equipment estimates 7.96 g | 31.9 qt) | 4.04 | 16.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 11.43 g | 45.7 qt) | 7.5 | 30 |
Volume increase from sugar/extract (late additions) | 0.19 | 0.7 |
Boil off losses | -6 | -24 |
Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.5 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 9.81 | 39.3 |
Equipment Profile Used: | System Default |
Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
---|---|---|---|---|---|---|---|---|
7/9/2016 10:16 PM over 8 years ago |
+0 | Mash Complete | 1.053 | 8 Gallons |
2/20/2021 3:43 AM over 3 years ago |
volume temp corrected from 8,25 @ 200F | ||
7/9/2016 10:16 PM over 8 years ago |
+0 | Pre-Boil Gravity | 1.053 | 8 Gallons |
2/20/2021 3:43 AM over 3 years ago |
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7/10/2016 3:57 AM over 8 years ago |
+1 | Brew Day Complete | 1.087 | 5.5 Gallons |
2/20/2021 3:43 AM over 3 years ago |
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7/13/2016 3:26 AM over 8 years ago |
+4 | Other |
2/20/2021 3:43 AM over 3 years ago |
bump temp to 67F because therm fell off the side of carboy. don't want to crash yeast. | ||||
7/21/2016 3:53 AM over 8 years ago |
+12 | Sample | 1.041 |
2/20/2021 3:43 AM over 3 years ago |
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7/29/2016 4:05 AM over 8 years ago |
+20 | Sample | 1.034 |
2/20/2021 3:43 AM over 3 years ago |
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10/10/2016 4:32 AM over 8 years ago |
+93 | Sample | 1.021 |
2/20/2021 3:43 AM over 3 years ago |
added ~8 drops of ginger/cinn/clove/orange extract. Aroma is orgasmic. Taste is great! edit: 8 drops gives very strong orange aroma. use less? |
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11/28/2016 5:24 AM over 8 years ago |
+142 | Sample | 1.018 |
2/20/2021 3:43 AM over 3 years ago |
3 drops to 2 oz is just a little too much. 3 drops / 2 oz * 12 oz / 2 oz = 18 drops "more than half as much" ~ 10 drops per 12 oz? |
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12/4/2016 1:26 AM over 8 years ago |
+148 | Packaged | 5.1 Gallons |
2/20/2021 3:43 AM over 3 years ago |
5.5oz table sugar Priming: 5gal ~ 2.9vols 5.5gal ~ 2.7vols - assuming "beer temp" is 70F, since it's been sitting awhile - for 5.1gallons bottled... about 2.8 volumes. Nice! Reyeasting - added approximately half a packet wine yeast: - strain EC-1118 (https://www.morebeer.com/products/ec1118-dry-wine-yeast.html?site_id=5) - rehydrated in about 1.5 cups of water, boiled, then cooled to room temperature "SA" = "saturnian ale (mmxvi)" with underline = with added spice mixture (brandy, ginger, cinnamon, allspice, orange peel): - added 10 drops to 12oz bottles - added 15 - 20 drops in 750ml bottle (forgot one of them, though) - added 12 - 15 drops to 22oz bottles without underline, or EZ-cap = no spice. |