Brew Date: 16 Nov 2019
Brewer: Paul J. Healy
Asst Brewer: Ben Casner
Type: All Grain

Status: Fermenting
Alochol By Volume: 4.7 %
Bitterness: 23.5 IBUs
Est. Color: 18.8 SRM
Batch Size: 6.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 151.6 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.7 %
1 lbs 8.0 oz Munich (Dingemans) (5.5 SRM) Grain 2 7.9 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 3.9 %
12.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 4 3.9 %
12.0 oz Special B (Dingemans) (147.5 SRM) Grain 5 3.9 %
12.0 oz Candi Syrup, D-90 (90.0 SRM) Extract 6 3.9 %
8.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 7 2.6 %
2.50 oz Tettnang (Tettnang Tettnager) [4.00 %] - Boil 60.0 min Hop 8 23.5 IBUs
2.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 9 -
2.00 lb Plums, Whole (Primary 5.0 days) Flavor 10 -


BREWING PROCESS


The Water:

Sparge Volume: 5.49 gal (treated as above)

The Mash:

Total Grain Weight: 19 lbs
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.7 %
1 lbs 8.0 oz Munich (Dingemans) (5.5 SRM) Grain 2 7.9 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 3.9 %
12.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 4 3.9 %
12.0 oz Special B (Dingemans) (147.5 SRM) Grain 5 3.9 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.71 qt of water at 165.0 F 150.0 F 90 min
Sparge: Fly sparge with 5.49 gal water at 168.0 F
Expected Original Gravity: 1.083 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 83.4 %
Measured Mash Efficiency: 39.1 %

The Boil:

Boil Time: 90 minutes
Boil Starting Volume: 8.91 gal
  
Boil Ending Volume: 7.29 gal
Boil Ingredients
Amt Name Type # %/IBU
12.0 oz Candi Syrup, D-90 (90.0 SRM) Extract 6 3.9 %
8.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 7 2.6 %
2.50 oz Tettnang (Tettnang Tettnager) [4.00 %] - Boil 60.0 min Hop 8 23.5 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 9 -
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 64.0 F for 7.00 days
Subsequent Fermentation Temp: 65.0 F for 10.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.010 SG

Kegging and Conditioning:

Final Bottling Vol: 6.00 gal
Carbonation Used: Keg with 20.72 PSI (3.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 21.00 days
Storage Temperature: 50.0 F

Additional Notes: