Kitchen Sink Crescent Fresh
| Dates |
| Date Brewed: | 26 Feb 2012 | Date Racked: | 26 Feb 2012 | ||
| Date Packaged: | 26 Feb 2012 | Date Ready: | 26 Feb 2012 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 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: | 6.72 US gals | Actual Wort Volume After Boil: | 6.72 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.65 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.65 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.047 SG | Actual Pre-Boil Gravity: | 1.050 SG |
| Target OG: | 1.056 SG | Actual OG: | 1.059 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 71.9 % |
| Target ABV: | 5.6 % | Actual ABV: | 5.7 % |
| Target ABW: | 4.4 % | Actual ABW: | 4.5 % |
| Target IBU (using Tinseth): | 40.8 IBU | Actual IBU: | 39.4 IBU |
| Target Color (using Morey): | 5.7 SRM | Actual Color: | 5.7 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 75.6 % |
| Target Fermentation Temp: | 64 degF | Actual Fermentation Temp: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 8lb 6oz | 55.1 % | 2.2 | In Mash/Steeped |
| US Pale Ale Malt | 4lb 0oz | 26.3 % | 2.1 | In Mash/Steeped |
| US Carapils Malt | 1lb 0oz | 6.6 % | 0.2 | In Mash/Steeped |
| German Munich Malt | 1lb 0oz | 6.6 % | 0.8 | In Mash/Steeped |
| US Caramel 40L Malt | 10.00 oz | 4.1 % | 0.0 | In Mash/Steeped |
| UK Medium Crystal | 3.00 oz | 1.2 % | 1.7 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Amarillo | 10.1 % | 0.60 oz | 17.7 | Loose Pellet Hops | First Wort Hopped |
| US Cascade | 5.5 % | 1.00 oz | 12.3 | Loose Pellet Hops | 30 Min From End |
| US Amarillo | 10.1 % | 0.50 oz | 8.9 | Loose Pellet Hops | 20 Min From End |
| US Amarillo | 10.1 % | 1.50 oz | 1.9 | Loose Pellet Hops | 1 Min From End |
| US Cascade | 8.1 % | 2.00 oz | 0.0 | Loose Whole Hops | In Hop-Back |
| US Cascade | 5.5 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Amarillo | 10.1 % | 0.79 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| 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 |
| Did usual ph around 6 adustments, 3g cc - stirred here and there. Probably mashed higher, around 155ish - a trend. |
| Boil Notes |
| Little gypsum next time? |
| Fermentation Notes |
| Rehydrated yeast in about 200ml water at 80F for 15 minutes, then added wort, waited 15 minutes, then pitched. Cooled to 68. |
| Packaging Notes |
| Was actually 1oz amarillo |
| Tasting Notes |
| got terrible - vegetal, herby, spicy - dirty chiller? dumper. |