Batch 1 of Smell the Glove
| Dates |
| Date Brewed: | 10 May 2014 | Date Racked: | 25 May 2014 | ||
| Date Packaged: | 25 May 2014 | Date Ready: | 30 May 2014 |
| 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: | 16.50 US gals | Actual Wort Volume Before Boil: | 16.50 US gals |
| Target Wort Volume After Boil: | 14.00 US gals | Actual Wort Volume After Boil: | 14.00 US gals |
| Target Volume Transferred: | 12.00 US gals | Actual Volume Transferred: | 12.00 US gals |
| Target Volume At Pitching: | 12.00 US gals | Actual Volume At Pitching: | 12.00 US gals |
| Target Volume Of Finished Beer: | 12.00 US gals | Actual Volume Of Finished Beer: | 12.00 US gals |
| Target Pre-Boil Gravity: | 1.046 SG | Actual Pre-Boil Gravity: | 1.038 SG |
| Target OG: | 1.055 SG | Actual OG: | 1.060 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.015 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 74.5 % |
| Target ABV: | 5.5 % | Actual ABV: | 6.1 % |
| Target ABW: | 4.3 % | Actual ABW: | 4.7 % |
| Target IBU (using Tinseth): | 36.9 IBU | Actual IBU: | 39.6 IBU |
| Target Color (using Morey): | 27.6 SRM | Actual Color: | 27.6 SRM |
| Target Mash Efficiency: | 72.0 % | Actual Mash Efficiency: | 59.8 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 26lb 0oz | 90.9 % | 7.4 | In Mash/Steeped |
| Chocolate Wheat | 1lb 0oz | 3.5 % | 28.6 | In Mash/Steeped |
| German Carafa III | 13.60 oz | 3.0 % | 31.9 | In Mash/Steeped |
| US Victory Malt | 8.00 oz | 1.7 % | 1.0 | In Mash/Steeped |
| UK Dark Crystal | 4.00 oz | 0.9 % | 1.4 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Cascade | 8.3 % | 1.00 oz | 10.6 | Loose Whole Hops | First Wort Hopped |
| US Amarillo | 8.9 % | 1.00 oz | 8.7 | Loose Whole Hops | 30 Min From End |
| US Cascade | 8.3 % | 1.00 oz | 6.4 | Loose Whole Hops | 20 Min From End |
| US Amarillo | 8.9 % | 1.00 oz | 5.6 | Loose Whole Hops | 15 Min From End |
| US Simcoe | 14.1 % | 0.50 oz | 3.3 | Loose Whole Hops | 10 Min From End |
| US Amarillo | 8.9 % | 1.00 oz | 2.3 | Loose Whole Hops | 5 Min From End |
| US Cascade | 8.3 % | 0.50 oz | 0.0 | Loose Whole Hops | At turn off |
| US Simcoe | 14.1 % | 0.50 oz | 0.0 | Loose Whole Hops | At turn off |
| 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 |
| Carafa "cap" - used the special. 2g cc 1g gyp each. |
| Boil Notes |
| Fermentation Notes |
|
1200L starters 5/17 one 1.016 and 1.017 5/19 one 1.015 and 1.016 Final gravity reached 5/22 |
| Packaging Notes |
|
Started dry-hopping 6 gal day after racking. 2oz amarillo 1oz centenial 1oz simcoe |
| Tasting Notes |
| Non-dry hopped version very good, maybe tad less hops (both bitter & flavor) |