Havoc - Rauch Me Gently
| Dates |
| Date Brewed: | 13 Feb 2011 | Date Racked: | 13 Feb 2011 | ||
| Date Packaged: | 13 Feb 2011 | Date Ready: | 13 Feb 2011 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.050 SG | Maximum OG: | 1.057 SG |
| Minimum FG: | 1.012 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 12.0 SRM | Maximum Color: | 22.0 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: | 6.25 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 4.75 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: | 1.043 SG | Actual Pre-Boil Gravity: | 1.039 SG |
| Target OG: | 1.051 SG | Actual OG: | 1.052 SG |
| Target FG: | 1.015 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 70.0 % | Actual Apparent Attenuation: | 68.3 % |
| Target ABV: | 4.8 % | Actual ABV: | 4.8 % |
| Target ABW: | 3.7 % | Actual ABW: | 3.7 % |
| Target IBU (using Tinseth): | 21.5 IBU | Actual IBU: | 20.5 IBU |
| Target Color (using Morey): | 13.5 SRM | Actual Color: | 12.2 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 74.0 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 5lb 8oz | 48.1 % | 1.1 | In Mash/Steeped |
| German beechwood smoked rauch malt | 3lb 0oz | 26.2 % | 1.1 | In Mash/Steeped |
| German Munich Malt | 1lb 12oz | 15.3 % | 1.4 | In Mash/Steeped |
| German CaraMunich III | 12.00 oz | 6.6 % | 6.4 | In Mash/Steeped |
| German Melanoidin Malt | 4.00 oz | 2.2 % | 1.0 | In Mash/Steeped |
| US Black Malt | 3.00 oz | 1.6 % | 14.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 4.6 % | 1.40 oz | 19.5 | Loose Pellet Hops | 60 Min From End |
| German Hallertauer Hersbrucker | 4.6 % | 0.40 oz | 2.0 | Loose Pellet Hops | 10 Min From End |
| 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 cc |
| Boil Notes |
| Fermentation Notes |
|
Topped with .5 gallon water to bring 1.058 OG down to theoretical 1.052 Aerated "just on" for 1 minute |
| Packaging Notes |
| Tasting Notes |
| March 20, 2011 - touch of diacetyl. |