Vixen Reprobate Stout
| Dates |
| Date Brewed: | 21 Aug 2011 | Date Racked: | 21 Aug 2011 | ||
| Date Packaged: | 21 Aug 2011 | Date Ready: | 21 Aug 2011 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.050 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.022 SG |
| Minimum IBU: | 35 IBU | Maximum IBU: | 75 IBU |
| Minimum Color: | 30.0 SRM | Maximum Color: | 40.0 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: | 1.061 SG | Actual Pre-Boil Gravity: | 1.060 SG |
| Target OG: | 1.073 SG | Actual OG: | 1.078 SG |
| Target FG: | 1.016 SG | Actual FG: | -No Record- |
| Target Apparent Attenuation:: | 76.5 % | Actual Apparent Attenuation: | 100.1 % |
| Target ABV: | 7.6 % | Actual ABV: | 10.4 % |
| Target ABW: | 5.9 % | Actual ABW: | 8.2 % |
| Target IBU (using Tinseth): | 71.8 IBU | Actual IBU: | 72.5 IBU |
| Target Color (using Morey): | 45.2 SRM | Actual Color: | 45.2 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 78.6 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 7lb 12oz | 45.6 % | 2.1 | In Mash/Steeped |
| US Pale Ale Malt | 6lb 0oz | 35.3 % | 3.1 | In Mash/Steeped |
| UK Roasted Barley | 1lb 0oz | 5.9 % | 82.4 | In Mash/Steeped |
| US Chocolate Malt (350) | 1lb 0oz | 5.9 % | 52.1 | In Mash/Steeped |
| US Caramel 40L Malt | 12.00 oz | 4.4 % | 4.5 | In Mash/Steeped |
| UK Flaked Barley | 8.00 oz | 2.9 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 17.2 % | 1.51 oz | 66.3 | Loose Pellet Hops | 60 Min From End |
| US Centennial | 9.2 % | 0.50 oz | 2.3 | Loose Pellet Hops | 5 Min From End |
| US Simcoe | 12.4 % | 0.50 oz | 3.2 | Loose Pellet Hops | 5 Min From End |
| US Simcoe | 12.4 % | 1.05 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Centennial | 9.2 % | 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 (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Mash Notes |
| Boil Notes |
| Fermentation Notes |
| Added about 1/3 gallon water to bring down from 78 to theoretical 73. |
| Packaging Notes |
| Tasting Notes |