Batch 8 of Eagle Stout
| Dates |
| Date Brewed: | 17 Nov 2018 | Date Racked: | 9 Dec 2018 | ||
| Date Packaged: | 9 Dec 2018 | Date Ready: | 16 Dec 2018 |
| 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: | 6.00 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: | 1.050 SG |
| Target OG: | 1.063 SG | Actual OG: | 1.064 SG |
| Target FG: | 1.015 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 73.6 % |
| Target ABV: | 6.3 % | Actual ABV: | 6.4 % |
| Target ABW: | 4.9 % | Actual ABW: | 5.0 % |
| Target IBU (using Tinseth): | 63.4 IBU | Actual IBU: | 64.9 IBU |
| Target Color (using Morey): | 41.8 SRM | Actual Color: | 41.8 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 76.1 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 12lb 0oz | 82.8 % | 3.2 | 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 |
| US Centennial | 10.8 % | 1.30 oz | 35.3 | Loose Whole Hops | 60 Min From End |
| Northern Brewer | 8.2 % | 1.00 oz | 22.7 | Loose Pellet Hops | 60 Min From End |
| US Centennial | 10.8 % | 1.00 oz | 5.4 | Loose Whole Hops | 5 Min From End |
| US Centennial | 10.8 % | 1.90 oz | 0.0 | Loose Whole Hops | In Hop-Back |
| US Amarillo | 8.5 % | 1.10 oz | 0.0 | Loose Whole Hops | In Hop-Back |
| 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 |
|
BIAB: 10 gal: 2.5ml 85% phos acid - add b4 heating 5g gyp; 2g CC Est PH: 5.32 159F Strike - missed and mashed in low at 150/1F |
| Boil Notes |
|
== END OF BOIL == Hop stand to 185F Then add "hop back" hops and whirlpool down to 150/160F. Knockout. TOTAL TIME WAS 45min before cooling. |
| Fermentation Notes |
|
Omega 04 yeast, 1.2L starter 65F to start |
| Packaging Notes |
| Tasting Notes |