Batch 12 of Stevie's Session Amarillo
| Dates |
| Date Brewed: | 18 Feb 2018 | Date Racked: | 18 Feb 2018 | ||
| Date Packaged: | 7 Mar 2018 | Date Ready: | 12 Mar 2018 |
| 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: | 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: | 1.034 SG | Actual Pre-Boil Gravity: | 1.036 SG |
| Target OG: | 1.040 SG | Actual OG: | 1.044 SG |
| Target FG: | 1.010 SG | Actual FG: | 1.011 SG |
| Target Apparent Attenuation:: | 74.4 % | Actual Apparent Attenuation: | 75.3 % |
| Target ABV: | 4.0 % | Actual ABV: | 4.4 % |
| Target ABW: | 3.1 % | Actual ABW: | 3.5 % |
| Target IBU (using Tinseth): | 35.2 IBU | Actual IBU: | 34.6 IBU |
| Target Color (using Morey): | 4.7 SRM | Actual Color: | 4.7 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 84.5 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 9lb 0oz | 100.0 % | 5.4 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Northern Brewer | 7.6 % | 1.00 oz | 22.6 | Loose Whole Hops | 60 Min From End |
| US Amarillo | 8.5 % | 1.00 oz | 12.5 | Loose Whole Hops | 15 Min From End |
| US Amarillo | 8.5 % | 1.00 oz | 0.0 | Loose Whole Hops | At turn off |
| NZ Waimea | 10.5 % | 0.50 oz | 0.0 | Loose Pellet 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 (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
|
8.5 gal (9 gal to start) at 155 (53F grain temp) - mashed IN at 151 About 2 hour mash - ending 145 on cold day. 11.1g gyp; 2.6g cc; 5ml phos acid 85% Bru'n ph: 5.30 |
| Boil Notes |
| Fermentation Notes |
| 800L starter |
| Packaging Notes |
| Tasting Notes |