Batch 1 of Through a Mild Darkly
| Dates |
| Date Brewed: | 11 Apr 2010 | Date Racked: | 11 Apr 2010 | ||
| Date Packaged: | 11 Apr 2010 | Date Ready: | 11 Apr 2010 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.030 SG | Maximum OG: | 1.038 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 10 IBU | Maximum IBU: | 25 IBU |
| Minimum Color: | 12.0 SRM | Maximum Color: | 25.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 7.00 US gals | Actual Wort Volume Before Boil: | 7.00 US gals |
| Target Wort Volume After Boil: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 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: | 1.030 SG | Actual Pre-Boil Gravity: | 1.034 SG |
| Target OG: | 1.035 SG | Actual OG: | 1.042 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.015 SG |
| Target Apparent Attenuation:: | 66.4 % | Actual Apparent Attenuation: | 63.3 % |
| Target ABV: | 3.1 % | Actual ABV: | 3.6 % |
| Target ABW: | 2.4 % | Actual ABW: | 2.8 % |
| Target IBU (using Tinseth): | 17.1 IBU | Actual IBU: | 16.5 IBU |
| Target Color (using Morey): | 16.8 SRM | Actual Color: | 16.8 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 79.2 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Pale Ale Malt Maris Otter Pale Ale Malt Maris Otter Pale Ale Malt Maris Otter Pale Ale Malt Maris Otter Pale Ale Malt : Thomas Faucett | 7lb 0oz | 84.8 % | 2.9 | In Mash/Steeped |
| US Caramel 60L Malt | 8.00 oz | 6.1 % | 5.0 | In Mash/Steeped |
| US Caramel 120L Malt | 6.00 oz | 4.5 % | 7.5 | In Mash/Steeped |
| UK Pale Chocolate Malt | 4.00 oz | 3.0 % | 8.3 | In Mash/Steeped |
| US Black Malt | 2.00 oz | 1.5 % | 10.4 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Kent Goldings | 7.2 % | 0.62 oz | 17.1 | Loose Pellet Hops | 60 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 |
| Heated 5 gallons water to around 175F, transferred 3.5 to tun, let settle to 168. After 5 minutes temp was high (160's), added 1 brita pitcher, stabalized 152 (scientfic) 157 (floating). Treated water with ez-water (chalk, gypsum, salt). |
| Boil Notes |
| Fermentation Notes |
|
Pitched 1.2L sluggish starter, 2nd gen. Really going 2nd day. Added rest of hops at half hour. |
| Packaging Notes |
| Tasting Notes |
| Too roasty, mineral/salt taste. |