Batch 1 of Gordon's Avant Garde
| Dates |
| Date Brewed: | 24 Jan 2012 | Date Racked: | 24 Jan 2012 | ||
| Date Packaged: | 24 Jan 2012 | Date Ready: | 24 Jan 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: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.044 SG | Actual Pre-Boil Gravity: | 1.050 SG |
| Target OG: | 1.059 SG | Actual OG: | 1.066 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.014 SG |
| Target Apparent Attenuation:: | 77.1 % | Actual Apparent Attenuation: | 77.4 % |
| Target ABV: | 6.1 % | Actual ABV: | 6.9 % |
| Target ABW: | 4.8 % | Actual ABW: | 5.4 % |
| Target IBU (using Tinseth): | 51.7 IBU | Actual IBU: | 48.8 IBU |
| Target Color (using Morey): | 8.4 SRM | Actual Color: | 8.4 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 80.0 % |
| Target Fermentation Temp: | 70 degF | Actual Fermentation Temp: | 70 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 11lb 0oz | 74.9 % | 4.1 | In Mash/Steeped |
| US Vienna Malt | 1lb 0oz | 6.8 % | 0.5 | In Mash/Steeped |
| US Caramel 40L Malt | 13.00 oz | 5.5 % | 4.8 | In Mash/Steeped |
| UK Wheat Malt | 9.00 oz | 3.8 % | 0.2 | In Mash/Steeped |
| UK Medium Crystal | 5.00 oz | 2.1 % | 2.8 | In Mash/Steeped |
| Sugar - Corn Sugar/Dextrose (Dry) | 1lb 0oz | 6.8 % | 0.0 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Amarillo | 10.1 % | 0.70 oz | 20.1 | Loose Pellet Hops | First Wort Hopped |
| US Columbus(Tomahawk) | 12.9 % | 0.50 oz | 11.1 | Loose Pellet Hops | 20 Min From End |
| US Columbus(Tomahawk) | 12.9 % | 0.50 oz | 9.1 | Loose Pellet Hops | 15 Min From End |
| US Columbus(Tomahawk) | 12.9 % | 0.50 oz | 6.6 | Loose Pellet Hops | 10 Min From End |
| US Simcoe | 12.4 % | 0.50 oz | 3.5 | Loose Pellet Hops | 5 Min From End |
| US Amarillo | 10.1 % | 1.00 oz | 1.2 | Loose Pellet Hops | 1 Min From End |
| US Simcoe | 12.4 % | 1.00 oz | 0.0 | Loose Whole Hops | In Hop-Back |
| US Amarillo | 8.0 % | 1.00 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 |
| mashed high = 154ish |
| Boil Notes |
| Fermentation Notes |
| pitched 2l poter yeast slurry. |
| Packaging Notes |
| Tasting Notes |