Batch 1 of Stevie's Session
| Dates |
| Date Brewed: | 11 Dec 2010 | Date Racked: | 11 Dec 2010 | ||
| Date Packaged: | 11 Dec 2010 | Date Ready: | 11 Dec 2010 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.032 SG | Maximum OG: | 1.040 SG |
| Minimum FG: | 1.007 SG | Maximum FG: | 1.011 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 4.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 7.50 US gals |
| Target Wort Volume After Boil: | 6.72 US gals | Actual Wort Volume After Boil: | 6.52 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: | 1.033 SG | Actual Pre-Boil Gravity: | 1.036 SG |
| Target OG: | 1.040 SG | Actual OG: | 1.047 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.012 SG |
| Target Apparent Attenuation:: | 69.9 % | Actual Apparent Attenuation: | 72.9 % |
| Target ABV: | 3.7 % | Actual ABV: | 4.6 % |
| Target ABW: | 2.9 % | Actual ABW: | 3.6 % |
| Target IBU (using Tinseth): | 32.9 IBU | Actual IBU: | 33.0 IBU |
| Target Color (using Morey): | 3.4 SRM | Actual Color: | 3.4 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 81.7 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 8lb 8oz | 94.4 % | 3.2 | In Mash/Steeped |
| UK Wheat Malt | 8.00 oz | 5.6 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Northern Brewer | 10.4 % | 0.75 oz | 25.6 | Loose Pellet Hops | 60 Min From End |
| German Northern Brewer | 10.4 % | 0.25 oz | 6.6 | Loose Pellet Hops | 30 Min From End |
| Kent Goldings | 4.9 % | 1.00 oz | 0.7 | 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 (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
| 1.5g CC |
| Boil Notes |
| Fermentation Notes |
| Aerated 30 seconds - just on. |
| Packaging Notes |
| Tasting Notes |
| Steve McKenna said this tastes more like a blonde - no flaws. Needs english yeast and hops to make it a bitter. |