Batch 10 of MAW
| Dates |
| Date Brewed: | 30 Sep 2017 | Date Racked: | 20 Oct 2017 | ||
| Date Packaged: | 20 Oct 2017 | Date Ready: | 31 Oct 2017 |
| 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: | 1.047 SG | Actual Pre-Boil Gravity: | 1.047 SG |
| Target OG: | 1.056 SG | Actual OG: | 1.058 SG |
| Target FG: | 1.014 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 74.0 % | Actual Apparent Attenuation: | 71.5 % |
| Target ABV: | 5.5 % | Actual ABV: | 5.6 % |
| Target ABW: | 4.3 % | Actual ABW: | 4.4 % |
| Target IBU (using Tinseth): | 39.9 IBU | Actual IBU: | 40.0 IBU |
| Target Color (using Morey): | 5.9 SRM | Actual Color: | 5.9 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 79.7 % |
| Target Fermentation Temp: | 64 degF | Actual Fermentation Temp: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 12lb 7oz | 99.5 % | 7.4 | In Mash/Steeped |
| US Carapils Malt | 1.00 oz | 0.5 % | 0.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Mosaic | 12.3 % | 0.10 oz | 3.3 | Loose Whole Hops | First Wort Hopped |
| US Amarillo | 8.5 % | 0.50 oz | 8.6 | Loose Whole Hops | 30 Min From End |
| Mosaic | 12.3 % | 0.50 oz | 8.1 | Loose Whole Hops | 15 Min From End |
| US Amarillo | 8.5 % | 1.00 oz | 8.1 | Loose Whole Hops | 10 Min From End |
| Mosaic | 12.3 % | 1.00 oz | 11.8 | Loose Whole Hops | 10 Min From End |
| US Amarillo | 8.5 % | 0.25 oz | 0.0 | Loose Whole Hops | At turn off |
| Mosaic | 12.3 % | 0.25 oz | 0.0 | Loose Whole Hops | At turn off |
| NZ Waimea | 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 |
|
No sparge: 8.5 gal at 158F. 12.5g gyp; 1.7g cc; 5ml phos acid 85% to room temp water Bru'n ph: 5.28 - 4.9 S/C ratio Mashed in at 152/3 - settled at 150F. Weird - measured out 8.5 gallons night before - after heating, cooler said 8 - topped up with hot tap water. Recirc'ed almost 1/2 hour - very clear |
| Boil Notes |
| Fermentation Notes |
| 800L starter |
| Packaging Notes |
| 10/6 - dry hop |
| Tasting Notes |
| Super tasty, ages well. Waimea may be better w/ other hops in the dry hop. |