007 Janet's Brown
| Dates |
| Date Brewed: | 4 Jul 2011 | Date Racked: | 4 Jul 2011 | ||
| Date Packaged: | 4 Jul 2011 | Date Ready: | 4 Jul 2011 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 18.0 SRM | Maximum Color: | 35.0 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: | 1.056 SG | Actual Pre-Boil Gravity: | 1.055 SG |
| Target OG: | 1.067 SG | Actual OG: | 1.066 SG |
| Target FG: | 1.016 SG | Actual FG: | 1.013 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 79.6 % |
| Target ABV: | 6.8 % | Actual ABV: | 7.0 % |
| Target ABW: | 5.3 % | Actual ABW: | 5.5 % |
| Target IBU (using Tinseth): | 61.0 IBU | Actual IBU: | 61.9 IBU |
| Target Color (using Morey): | 20.9 SRM | Actual Color: | 20.9 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 77.8 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 11lb 0oz | 71.0 % | 2.9 | In Mash/Steeped |
| US Carapils Malt | 1lb 6oz | 9.0 % | 0.3 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 6oz | 9.0 % | 8.3 | In Mash/Steeped |
| UK Wheat Malt | 1lb 2oz | 7.2 % | 0.3 | In Mash/Steeped |
| US Dark Chocolate Malt (420) | 9.00 oz | 3.6 % | 35.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 4.6 % | 1.70 oz | 14.6 | Loose Pellet Hops | In Mash |
| German Hallertauer Hersbrucker | 4.6 % | 3.00 oz | 36.9 | Loose Pellet Hops | First Wort Hopped |
| US Cascade | 5.4 % | 1.80 oz | 9.5 | Loose Pellet Hops | 10 Min From End |
| US Cascade | 5.4 % | 1.80 oz | 0.0 | Loose Pellet Hops | At turn off |
| US Centennial | 9.2 % | 2.00 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 |
|
1g cc = ph 5.79 - added 1 more g for total of 2g. ph of 1st runnings: 5.47 Wort in kettle: 5.75 at 67F (2nd runnings 5.6 or so) |
| Boil Notes |
| Fermentation Notes |
|
Double-washed 3rd generation yeast (2L -> 1L), about 800ml loose slurry in. Aerated 30-40 seconds. PH into fermentor: 5.55 at 71F. |
| Packaging Notes |
| Tasting Notes |