Atta Boy R.I.S
| Dates |
| Date Brewed: | 3 Nov 2010 | Date Racked: | 14 Nov 2010 | ||
| Date Packaged: | 6 Jan 2011 | Date Ready: | 6 Jan 2011 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.075 SG | Maximum OG: | 1.115 SG |
| Minimum FG: | 1.018 SG | Maximum FG: | 1.030 SG |
| Minimum IBU: | 50 IBU | Maximum IBU: | 90 IBU |
| Minimum Color: | 30.0 SRM | Maximum Color: | 40.0 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: | 1.072 SG | Actual Pre-Boil Gravity: | 1.070 SG |
| Target OG: | 1.099 SG | Actual OG: | 1.101 SG |
| Target FG: | 1.021 SG | Actual FG: | 1.025 SG |
| Target Apparent Attenuation:: | 77.8 % | Actual Apparent Attenuation: | 73.5 % |
| Target ABV: | 10.6 % | Actual ABV: | 10.2 % |
| Target ABW: | 8.3 % | Actual ABW: | 7.9 % |
| Target IBU (using Tinseth): | 73.0 IBU | Actual IBU: | 74.1 IBU |
| Target Color (using Morey): | 49.6 SRM | Actual Color: | 49.6 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 68.4 % |
| Target Fermentation Temp: | 67 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt - T.Fawcett | 19lb 0oz | 75.8 % | 7.1 | In Mash/Steeped |
| Belgian Special B | 1lb 0oz | 4.0 % | 21.9 | In Mash/Steeped |
| UK Roasted Barley | 13.00 oz | 3.2 % | 77.4 | In Mash/Steeped |
| UK Pale Chocolate Malt - 200 | 8.00 oz | 2.0 % | 14.9 | In Mash/Steeped |
| US Caramel 20L Malt | 8.00 oz | 2.0 % | 1.5 | In Mash/Steeped |
| UK Dark Chocolate Malt (420) | 8.00 oz | 2.0 % | 31.3 | In Mash/Steeped |
| US Caramel 120L Malt | 4.00 oz | 1.0 % | 4.5 | In Mash/Steeped |
| Extract - Golden Light Liquid Extract | 2lb 0oz | 8.0 % | 1.2 | Start Of Boil |
| Sugar - Piloncillo | 8.00 oz | 2.0 % | 5.6 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Galena | 13.0 % | 1.65 oz | 45.0 | Loose Pellet Hops | 60 Min From End |
| US Chinook | 11.5 % | 0.70 oz | 16.9 | Loose Pellet Hops | 60 Min From End |
| US Willamette | 4.8 % | 2.78 oz | 10.1 | Loose Pellet Hops | 10 Min From End |
| US Willamette | 4.8 % | 2.37 oz | 1.0 | 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 (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Mash Notes |
|
Pre-boil: 1.070 Added 2.23lbs dme to bring up to theoretical |
| Boil Notes |
|
Pre-boil: 1.084 OG: 1.098 FG: 1.030 IBU: 77 Color: 57 srm 9.2% abv |
| Fermentation Notes |
| Packaging Notes |
| Left for just over 3 months in keg in cool basement. Bottled conditioned with 5oz priming sugar and a heaping 1/4 tsp of rehydrated safale-05. |
| Tasting Notes |