Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
31 L |
|
Infusion |
72 °C |
69 °C |
60 min |
Priming
Method: co2
Amount: -1.07 bar
Temp: 2 °C
CO2 Level: 0 Volumes |
Target Water Profile
Pale Ale - Bru'n Water
Notes
Batch #2 - 8/4/21 (Eff.: 70%, Att.: 87 %, ABV: 6.8%)
- Mash vol.: 31 L, Pre-boil vol.: 28.5 L, Batch vol.: 23 L
Subs.: - Gladfield Vienna (500g) in for German Vienna (500g)
- Yeast switch to (x2) US-05 from San Diego Super
- Boil time cut to 50 min from 60.
12/4/21 - SG:1016
13/4/21 - SG:1009
15/4/21 - SG:1009, cooled to 10C for cool dry hop.
18/4/21 - Kegged and carbed after 24hr cold crash at 1C.
Made for a friends party, it came out way strong than expected, higher eff. and atten.
Batch #1 - 02/02/20 (Eff.: 65 %, Att.: 79.5 %, ABV: 5.2 %)
- Mash vol.: 31 L, Pre-boil vol.: 27.5 L, Batch vol.: 24 L
- Forgot to get Hallertau Blanc (25 g) for flame out, upped the other hops to 30 g each from 25 g.
- OG: 1052 (refract. & Tilt)
- This one was a slow start on the ferment, taking over 24 hrs to bubble.
04/02/20 - SG: 1042 (Tilt)
05/02/20 - SG: 1019 (Tilt) Huge drop overnight!
08/02/20 - Dry hopped with remaining 70 g of each hop rather than 50 g from recipe, using nylon mesh hop sock. Ferm temp up to 20.5 C.
11/02/20 - FG: 1012, cold crashed to 1.5 C
15/02/20 - Kegged and carbed at 30 PSI for 2:45 min.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-18 05:45 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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