Batch 3 of Eagle Stout
| Dates |
| Date Brewed: | 25 Jun 2016 | Date Racked: | 12 Jul 2016 | ||
| Date Packaged: | 12 Jul 2016 | Date Ready: | 19 Jul 2016 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.050 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.022 SG |
| Minimum IBU: | 35 IBU | Maximum IBU: | 75 IBU |
| Minimum Color: | 30.0 SRM | Maximum Color: | 40.0 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: | 6.00 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 6.00 US gals | Actual Volume At Pitching: | 6.00 US gals |
| Target Volume Of Finished Beer: | 5.50 US gals | Actual Volume Of Finished Beer: | 5.50 US gals |
| Target Pre-Boil Gravity: | 1.053 SG | Actual Pre-Boil Gravity: | 1.049 SG |
| Target OG: | 1.063 SG | Actual OG: | 1.067 SG |
| Target FG: | 1.015 SG | Actual FG: | 1.018 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 71.4 % |
| Target ABV: | 6.4 % | Actual ABV: | 6.5 % |
| Target ABW: | 5.0 % | Actual ABW: | 5.1 % |
| Target IBU (using Tinseth): | 55.1 IBU | Actual IBU: | 52.4 IBU |
| Target Color (using Morey): | 42.7 SRM | Actual Color: | 40.2 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 74.0 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 12lb 0oz | 82.8 % | 7.1 | In Mash/Steeped |
| US Black Roasted Barley | 1lb 0oz | 6.9 % | 74.4 | In Mash/Steeped |
| US Dark Chocolate Malt (420) | 12.00 oz | 5.2 % | 46.9 | In Mash/Steeped |
| US Caramel 40L Malt | 12.00 oz | 5.2 % | 4.5 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Northern Brewer | 7.0 % | 2.00 oz | 38.5 | Loose Pellet Hops | 60 Min From End |
| US Centennial | 9.5 % | 0.50 oz | 11.9 | Loose Whole Hops | 60 Min From End |
| US Centennial | 9.5 % | 1.00 oz | 4.7 | Loose Whole Hops | 5 Min From End |
| US Centennial | 9.5 % | 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 |
|
MA: 5.8gal - 2.9g gyp; 1.2g CC, 2.3ml acid 70% SP: 5gal - 2.5g gyp; 1.0g CC, 2.3ml acid 70% Brun Water est ph: 5.4 |
| Boil Notes |
| Fermentation Notes |
| 66F 1.2L starter |
| Packaging Notes |
| Tasting Notes |
| This is the right one - try w/ chinook |