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