Batch 1 of Cowboy Alt
| Dates |
| Date Brewed: | 14 Nov 2015 | Date Racked: | 14 Nov 2015 | ||
| Date Packaged: | 14 Nov 2015 | Date Ready: | 14 Nov 2015 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.046 SG | Maximum OG: | 1.054 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 35 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 11.0 SRM | Maximum Color: | 17.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 8.00 US gals |
| Target Wort Volume After Boil: | 6.08 US gals | Actual Wort Volume After Boil: | 5.60 US gals |
| Target Volume Transferred: | 5.28 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 6.00 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.50 US gals |
| Target Pre-Boil Gravity: | 1.038 SG | Actual Pre-Boil Gravity: | 1.038 SG |
| Target OG: | 1.051 SG | Actual OG: | 1.055 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.013 SG |
| Target Apparent Attenuation:: | 74.9 % | Actual Apparent Attenuation: | 75.3 % |
| Target ABV: | 5.1 % | Actual ABV: | 5.6 % |
| Target ABW: | 4.0 % | Actual ABW: | 4.4 % |
| Target IBU (using Tinseth): | 44.4 IBU | Actual IBU: | 44.3 IBU |
| Target Color (using Morey): | 15.7 SRM | Actual Color: | 14.8 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 79.5 % |
| Target Fermentation Temp: | 60 degF | Actual Fermentation Temp: | 60 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 8lb 0oz | 77.6 % | 1.7 | In Mash/Steeped |
| German Munich Malt | 1lb 0oz | 9.7 % | 0.9 | In Mash/Steeped |
| Belgian Aromatic Malt | 8.00 oz | 4.8 % | 1.6 | In Mash/Steeped |
| German CaraMunich III | 8.00 oz | 4.8 % | 4.7 | In Mash/Steeped |
| German Carafa II | 5.00 oz | 3.0 % | 22.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Magnum | 15.5 % | 0.85 oz | 41.6 | Loose Whole Hops | 60 Min From End |
| German Tettnang | 3.6 % | 0.50 oz | 2.8 | Loose Whole Hops | 15 Min From End |
| German Tettnang | 3.6 % | 0.50 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
|
M: 4.1 gals; 2.1g gyp - 1.2g CC - 2.5ml acid (70%) S: 5.5 gals; 2.8g gyp - 1.7gCC - 2.5ml acid (70%) Actual ph: 5.3 |
| Boil Notes |
| Fermentation Notes |
|
1.4L starter (the .5 gallon marked as "water to dilute" here) Free ferment in basement ambient upper 50s |
| Packaging Notes |
| Tasting Notes |
| A bit raisony to me... |