Batch 4 of Janet's Brown
| Dates |
| Date Brewed: | 16 Oct 2013 | Date Racked: | 17 Nov 2013 | ||
| Date Packaged: | 17 Nov 2013 | Date Ready: | 17 Nov 2013 |
| 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: | 7.75 US gals |
| Target Wort Volume After Boil: | 6.72 US gals | Actual Wort Volume After Boil: | 5.50 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.00 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.00 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: | 1.052 SG |
| Target OG: | 1.067 SG | Actual OG: | 1.073 SG |
| Target FG: | 1.016 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 76.5 % |
| Target ABV: | 6.8 % | Actual ABV: | 7.5 % |
| Target ABW: | 5.3 % | Actual ABW: | 5.9 % |
| Target IBU (using Tinseth): | 60.8 IBU | Actual IBU: | 77.5 IBU |
| Target Color (using Morey): | 21.6 SRM | Actual Color: | 21.6 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 66.8 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Pale Ale Malt | 12lb 0oz | 71.3 % | 7.0 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 8oz | 8.9 % | 8.9 | In Mash/Steeped |
| US Wheat Malt | 1lb 3oz | 7.1 % | 0.4 | In Mash/Steeped |
| US Carapils Malt | 1lb 0oz | 5.9 % | 0.2 | In Mash/Steeped |
| US Chocolate Malt (350) | 10.00 oz | 3.7 % | 32.6 | In Mash/Steeped |
| UK Flaked Barley | 8.00 oz | 3.0 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Northern Brewer | 10.0 % | 0.86 oz | 14.6 | Loose Whole Hops | In Mash |
| German Northern Brewer | 10.0 % | 1.30 oz | 31.6 | Loose Whole Hops | 60 Min From End |
| US Cascade | 8.3 % | 2.00 oz | 14.6 | Loose Whole Hops | 10 Min From End |
| US Cascade | 8.3 % | 1.10 oz | 0.0 | Loose Whole Hops | At turn off |
| US Centennial | 10.3 % | 2.00 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 (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
| 2g each of the usual. mashed more around 153F. Efficiency may have suffered from too-long 2nd batch sit. |
| Boil Notes |
| Upped to 75 minute boil. |
| Fermentation Notes |
| 66F - Pitched entire 2L, 20-hour-old starter (was probably done or just finishing) to bring volume up to 5.5 gallons. |
| Packaging Notes |
| 1 tsp biofine |
| Tasting Notes |