Batch 4 of Stevie's Session
| Dates |
| Date Brewed: | 15 Dec 2012 | Date Racked: | 15 Dec 2012 | ||
| Date Packaged: | 15 Dec 2012 | Date Ready: | 15 Dec 2012 |
| 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: | 16.50 US gals | Actual Wort Volume Before Boil: | 15.00 US gals |
| Target Wort Volume After Boil: | 14.00 US gals | Actual Wort Volume After Boil: | 13.50 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: | 1.033 SG | Actual Pre-Boil Gravity: | 1.041 SG |
| Target OG: | 1.039 SG | Actual OG: | 1.047 SG |
| Target FG: | 1.010 SG | Actual FG: | 1.011 SG |
| Target Apparent Attenuation:: | 74.4 % | Actual Apparent Attenuation: | 74.8 % |
| Target ABV: | 3.9 % | Actual ABV: | 4.7 % |
| Target ABW: | 3.1 % | Actual ABW: | 3.7 % |
| Target IBU (using Tinseth): | 32.8 IBU | Actual IBU: | 31.8 IBU |
| Target Color (using Morey): | 3.6 SRM | Actual Color: | 3.6 SRM |
| Target Mash Efficiency: | 72.0 % | Actual Mash Efficiency: | 80.2 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 19lb 11oz | 95.2 % | 3.5 | In Mash/Steeped |
| US Wheat Malt | 1lb 0oz | 4.8 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Kent Goldings | 5.7 % | 1.00 oz | 8.2 | Loose Whole Hops | First Wort Hopped |
| Northern Brewer | 10.0 % | 1.00 oz | 14.3 | Loose Whole Hops | 60 Min From End |
| Kent Goldings | 5.6 % | 2.00 oz | 8.0 | Loose Whole Hops | 15 Min From End |
| Kent Goldings | 5.6 % | 1.00 oz | 1.6 | Loose Whole Hops | 5 Min From End |
| Northern Brewer | 10.0 % | 1.00 oz | 0.6 | Loose Whole Hops | 1 Min From End |
| Kent Goldings | 5.6 % | 2.00 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 (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Mash Notes |
| 6 gallons distilled into 10.75 gals filtered water, 8.25gal "real" mash, with 2g cc and 2g gyp in each tun. Took water downs to 5.7 range. Mashed at 150/151. Mash ph reading at 30min = 5.8 (mash temp). |
| Boil Notes |
| Fermentation Notes |
|
Aired for 30sec, WL starter smelled buttery. Pitched mid 60s. 12/18 - Wyeast finished great at 1.013, 005 at 1.020 - sweet but clean, jacked temp control to 74F - actual beer temp was 65F even though set at 70F, hmmmm. Got down to 1.013 |
| Packaging Notes |
| Tasting Notes |