Batch 5 of MAC
| Dates |
| Date Brewed: | 3 Dec 2016 | Date Racked: | 3 Dec 2016 | ||
| Date Packaged: | 23 Dec 2016 | Date Ready: | 30 Dec 2016 |
| 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: | 7.00 US gals |
| Target Wort Volume After Boil: | 6.72 US gals | Actual Wort Volume After Boil: | 5.72 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: | 1.049 SG |
| Target OG: | 1.056 SG | Actual OG: | 1.057 SG |
| Target FG: | 1.014 SG | Actual FG: | 1.017 SG |
| Target Apparent Attenuation:: | 74.0 % | Actual Apparent Attenuation: | 70.0 % |
| Target ABV: | 5.5 % | Actual ABV: | 5.4 % |
| Target ABW: | 4.3 % | Actual ABW: | 4.2 % |
| Target IBU (using Tinseth): | 49.8 IBU | Actual IBU: | 57.5 IBU |
| Target Color (using Morey): | 5.8 SRM | Actual Color: | 5.8 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 72.8 % |
| Target Fermentation Temp: | 64 degF | Actual Fermentation Temp: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 12lb 0oz | 96.0 % | 7.1 | In Mash/Steeped |
| US Flaked Barley | 8.00 oz | 4.0 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Centennial | 9.5 % | 0.50 oz | 12.5 | Loose Whole Hops | First Wort Hopped |
| US Amarillo | 8.9 % | 0.50 oz | 9.1 | Loose Whole Hops | 30 Min From End |
| US Centennial | 9.5 % | 0.70 oz | 8.7 | Loose Whole Hops | 15 Min From End |
| US Centennial | 9.5 % | 1.20 oz | 10.9 | Loose Whole Hops | 10 Min From End |
| US Amarillo | 8.9 % | 1.00 oz | 8.5 | Loose Whole Hops | 10 Min From End |
| US Centennial | 9.5 % | 0.30 oz | 0.0 | Loose Whole Hops | At turn off |
| US Amarillo | 8.9 % | 0.30 oz | 0.0 | Loose Whole Hops | At turn off |
| US Amarillo | 7.0 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Mosaic | 12.3 % | 1.00 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: 8.3 gal at 158F. 12.4g gyp; 1.7g cc; 4.4ml phos acid 70% Bru'n ph: 5.2 |
| Boil Notes |
| Added .5 gallon distilled. |
| Fermentation Notes |
| Packaging Notes |
| Dry hopped 12/11 |
| Tasting Notes |
| For MattMas |