Batch 5 of Stevie's Session based on batch 4
| Dates |
| Date Brewed: | 28 Jul 2013 | Date Racked: | 13 Aug 2013 | ||
| Date Packaged: | 13 Aug 2013 | Date Ready: | 13 Aug 2013 |
| 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: | 15.50 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: | 1.033 SG | Actual Pre-Boil Gravity: | 1.030 SG |
| Target OG: | 1.039 SG | Actual OG: | 1.044 SG |
| Target FG: | 1.010 SG | Actual FG: | 1.011 SG |
| Target Apparent Attenuation:: | 74.4 % | Actual Apparent Attenuation: | 75.2 % |
| Target ABV: | 3.9 % | Actual ABV: | 4.4 % |
| Target ABW: | 3.1 % | Actual ABW: | 3.4 % |
| Target IBU (using Tinseth): | 32.7 IBU | Actual IBU: | 33.7 IBU |
| Target Color (using Morey): | 3.6 SRM | Actual Color: | 3.6 SRM |
| Target Mash Efficiency: | 72.0 % | Actual Mash Efficiency: | 61.0 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 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 |
| US Willamette | 5.9 % | 2.00 oz | 0.0 | Loose Whole Hops | At turn off |
| Kent Goldings | 5.6 % | 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 (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. |
| Boil Notes |
| Fermentation Notes |
| When white fridge broke, 1 fermenter started getting a bit warm but was probably a couple days after pitching. |
| Packaging Notes |
| Dry hopped the non-white fridge carboy w/o racking 1st. Not a very long dry hop, kegged 8/15 after 2 day crash. 1/2 tblspoon bio fine in dry hopped keg. |
| Tasting Notes |
| Inititally the dry hopped version tastes much better - totally clear. To me, there's a slightly soapy flavor, esp in non-dry hopped version. Meg just gets malt. Soapy flavor eventually went away or I'm just crazy. |