2014 Golden Goose
| Dates |
| Date Brewed: | 14 Dec 2014 | Date Racked: | 14 Dec 2014 | ||
| Date Packaged: | 14 Dec 2014 | Date Ready: | 30 Dec 2014 |
| 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: | 1.038 SG |
| Target OG: | 1.040 SG | Actual OG: | 1.046 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: | 4.6 % |
| Target ABW: | 3.1 % | Actual ABW: | 3.6 % |
| Target IBU (using Tinseth): | 33.5 IBU | Actual IBU: | 32.2 IBU |
| Target Color (using Morey): | 4.9 SRM | Actual Color: | 4.9 SRM |
| Target Mash Efficiency: | 73.0 % | Actual Mash Efficiency: | 82.3 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 9lb 5oz | 94.9 % | 5.5 | In Mash/Steeped |
| UK Torrified Wheat | 8.00 oz | 5.1 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Challenger | 8.9 % | 0.80 oz | 23.3 | Loose Pellet Hops | 60 Min From End |
| US Mount Hood | 5.5 % | 1.00 oz | 8.9 | Loose Pellet Hops | 15 Min From End |
| UK Challenger | 8.9 % | 0.20 oz | 1.2 | Loose Pellet Hops | 5 Min From End |
| US Mount Hood | 5.5 % | 1.00 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 |
| 2.5g distilled, 2g cc 1.5 gyp, 2/3 tsp phos acid. Took water down to around 4.7ish ph. Start of mash, up to 5.3 ph - 15 minutes into mash: 5.5ph room temp. Nice. Then added tap water to sparge water to bring up to 5.8, which we don't want to go below for the sparge runnings. Used the extra cooler for hlt and pumped into the fly sparge manifold. |
| Boil Notes |
| Flame-out hops added when wort down to 180F. Bled initial 2 cups of junk, and very clear wort into fermenter. |
| Fermentation Notes |
| 1L starter |
| Packaging Notes |
| Tasting Notes |