Batch 2 of Evil Twin
| Dates |
| Date Brewed: | 18 Nov 2012 | Date Racked: | 18 Nov 2012 | ||
| Date Packaged: | 18 Nov 2012 | Date Ready: | 18 Nov 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: | 25 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 10.0 SRM | Maximum Color: | 17.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 16.50 US gals | Actual Wort Volume Before Boil: | 16.50 US gals |
| Target Wort Volume After Boil: | 14.00 US gals | Actual Wort Volume After Boil: | 14.00 US gals |
| Target Volume Transferred: | 12.00 US gals | Actual Volume Transferred: | 12.00 US gals |
| Target Volume At Pitching: | 12.00 US gals | Actual Volume At Pitching: | 12.00 US gals |
| Target Volume Of Finished Beer: | 12.00 US gals | Actual Volume Of Finished Beer: | 12.00 US gals |
| Target Pre-Boil Gravity: | 1.056 SG | Actual Pre-Boil Gravity: | 1.055 SG |
| Target OG: | 1.066 SG | Actual OG: | 1.064 SG |
| Target FG: | 1.016 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 74.2 % |
| Target ABV: | 6.7 % | Actual ABV: | 6.4 % |
| Target ABW: | 5.2 % | Actual ABW: | 5.0 % |
| Target IBU (using Tinseth): | 31.6 IBU | Actual IBU: | 31.9 IBU |
| Target Color (using Morey): | 16.8 SRM | Actual Color: | 16.8 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 73.7 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 27lb 0oz | 80.3 % | 4.8 | In Mash/Steeped |
| US Caramel 40L Malt | 2lb 0oz | 5.9 % | 5.7 | In Mash/Steeped |
| German Munich Malt | 2lb 0oz | 5.9 % | 1.3 | In Mash/Steeped |
| UK Flaked Barley | 1lb 0oz | 3.0 % | 0.1 | In Mash/Steeped |
| US Caramel 120L Malt | 1lb 0oz | 3.0 % | 8.6 | In Mash/Steeped |
| US Chocolate Malt (350) | 7.00 oz | 1.3 % | 10.9 | In Mash/Steeped |
| UK Pale Chocolate Malt | 3.00 oz | 0.6 % | 2.7 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Centennial | 10.1 % | 1.00 oz | 7.2 | Loose Whole Hops | 20 Min From End |
| US Amarillo | 9.5 % | 1.00 oz | 7.4 | Loose Pellet Hops | 20 Min From End |
| US Centennial | 10.1 % | 2.00 oz | 8.6 | Loose Whole Hops | 10 Min From End |
| US Amarillo | 10.0 % | 2.00 oz | 8.5 | Loose Whole Hops | 10 Min From End |
| US Centennial | 10.1 % | 2.00 oz | 0.0 | Loose Whole Hops | At turn off |
| US Amarillo | 9.5 % | 2.00 oz | 0.0 | Loose Whole Hops | At turn off |
| US Centennial | 10.1 % | 1.00 oz | 0.0 | Loose Whole Hops | Dry-Hopped |
| US Amarillo | 9.5 % | 1.00 oz | 0.0 | Loose Whole 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 (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Mash Notes |
| EZ Water: 2 tsp phos acid to mash water & 1g gypsum/2g CC to each mash tun. |
| Boil Notes |
| Fermentation Notes |
|
split between 001 (1L starter, fresh) and 1056 (2L starter) 001 finished at 1.019 (6% abv), 1056 at 1.016 |
| Packaging Notes |
| Tasting Notes |
| Non-dry hopped version (1056) took 2 bronzes (Barons and KS), one judge wanted more hops. |