Batch 5 of Janet's Brown
| Dates |
| Date Brewed: | 6 Dec 2014 | Date Racked: | 6 Dec 2014 | ||
| Date Packaged: | 6 Dec 2014 | Date Ready: | 30 Dec 2014 |
| 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: | 1.059 SG | Actual Pre-Boil Gravity: | 1.060 SG |
| Target OG: | 1.070 SG | Actual OG: | 1.075 SG |
| Target FG: | 1.017 SG | Actual FG: | 1.017 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 76.9 % |
| Target ABV: | 7.1 % | Actual ABV: | 7.9 % |
| Target ABW: | 5.6 % | Actual ABW: | 6.2 % |
| Target IBU (using Tinseth): | 67.3 IBU | Actual IBU: | 66.9 IBU |
| Target Color (using Morey): | 25.9 SRM | Actual Color: | 25.9 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 70.7 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 13lb 0oz | 70.5 % | 7.7 | In Mash/Steeped |
| US Carapils Malt | 1lb 12oz | 9.6 % | 0.3 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 8oz | 8.1 % | 8.9 | In Mash/Steeped |
| UK Wheat Malt | 1lb 7oz | 7.7 % | 0.4 | In Mash/Steeped |
| US Dark Chocolate Malt (420) | 12.00 oz | 4.1 % | 46.9 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Northern Brewer | 7.8 % | 1.00 oz | 14.2 | Loose Pellet Hops | In Mash |
| US Chinook | 14.2 % | 1.20 oz | 40.4 | Loose Whole Hops | 60 Min From End |
| US Centennial | 10.5 % | 1.40 oz | 12.6 | Loose Whole Hops | 10 Min From End |
| US Centennial | 10.5 % | 1.80 oz | 0.0 | Loose Whole Hops | At turn off |
| US Centennial | 10.5 % | 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 |
| This damn thing keeps defaulting to 152F. 2g each. |
| Boil Notes |
| Fermentation Notes |
| 1600ml starter in, slightly tart/sour smelling. |
| Packaging Notes |
| Dry hop at 66F around 5 days, 3 day cold crash. |
| Tasting Notes |