Batch 9 of Myburger - 8 gal w carapils
| Dates |
| Date Brewed: | 24 Jan 2015 | Date Racked: | 7 Feb 2015 | ||
| Date Packaged: | 7 Feb 2015 | Date Ready: | 21 Feb 2015 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 5.0 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: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 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: | 1.040 SG | Actual Pre-Boil Gravity: | 1.043 SG |
| Target OG: | 1.054 SG | Actual OG: | 1.060 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.015 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 74.3 % |
| Target ABV: | 5.5 % | Actual ABV: | 6.0 % |
| Target ABW: | 4.3 % | Actual ABW: | 4.7 % |
| Target IBU (using Tinseth): | 32.7 IBU | Actual IBU: | 31.9 IBU |
| Target Color (using Morey): | 2.8 SRM | Actual Color: | 2.8 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 79.8 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 11lb 0oz | 95.7 % | 2.4 | In Mash/Steeped |
| US Carapils Malt | 8.00 oz | 4.3 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Perle | 8.6 % | 0.10 oz | 3.2 | Loose Pellet Hops | All Of Boil |
| German Perle | 8.6 % | 0.90 oz | 26.6 | Loose Pellet Hops | 60 Min From End |
| German Hallertauer Hersbrucker | 3.1 % | 0.50 oz | 2.7 | Loose Pellet Hops | 15 Min From End |
| German Hallertauer Hersbrucker | 3.1 % | 0.50 oz | 0.2 | Loose Pellet Hops | 1 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 (64C/147F) |
| Step Type | Temperature | Duration |
| Rest at | 147 degF | 90 |
| Mash Notes |
| 5 gals initial mash w/ 50% distilled, 3g each, 1tsp phos acid for ph 5.42. 15 min into mash: 150F/5.1ph. Final mash: 142F/5.3ph. |
| Boil Notes |
| Fermentation Notes |
| 5 gals collected, let settle overnight b4 pitching. 4.5 gallons after settling/siphoning/pitching next day :( |
| Packaging Notes |
| Tasting Notes |
| The carapis really boosted the dms, womp :( |