Brimstone Hill 2017

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.86 gal
Boil Time: 60 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 29 Jul 2017
Brewer: Thomas Gideon
Asst Brewer:
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Ingredients

Amt

Name

Type

#

%/IBU
5.09 gal Rockville, MD Water 1
4.99 gal Malt Forward Water 2
4.13 g Baking Soda (Mash 60.0 mins) Water Agent 3
2.44 g Calcium Chloride (Mash 60.0 mins) Water Agent 4
1.44 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 5
7 lbs 12.0 oz Pale Malt, 6-Row (Rahr) (2.3 SRM) Grain 6 44.6 %
4 lbs 12.0 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 7 27.3 %
12.0 oz Crystal Malt – 60L (Thomas Fawcett) (60.0 SRM) Grain 8 4.3 %
12.0 oz Roasted Barley (Muntons) (525.0 SRM) Grain 9 4.3 %
3.0 oz Black Malt (Muntons) (525.0 SRM) Grain 10 1.1 %
3.0 oz Chocolate Malt (Muntons) (425.0 SRM) Grain 11 1.1 %
1.00 oz Cluster [8.00 %] – First Wort 60.0 min Hop 12 22.0 IBUs
2 lbs Light Dry Extract (8.0 SRM) Dry Extract 13 11.5 %
1 lbs Lyle’s Golden Syrup (0.0 SRM) Extract 14 5.8 %
1.00 oz Cluster [8.00 %] – Steep/Whirlpool 10.0 min Hop 15 3.3 IBUs
2.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 16

Gravity, Alcohol Content and Color

Est Original Gravity: 1.090 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 8.6 %
Bitterness: 25.3 IBUs
Est Color: 36.4 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 5.09 gal
Sparge Temperature: 0.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.62
Measured Mash PH: 8.40
Total Grain Weight: 17 lbs 6.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.60
Mash Acid Addition: 54.9 ml Lactic Acid (88%)
Sparge Acid Addition: 2.6 ml Lactic Acid (88%)

Notes

Recirculation was a problem. Spray was slow and light although all valves were open. Tried to heat the wort, like a mash out.

Missed target gravity. Add 2lb dme to make up the difference. That could be the mash pH.

Ph meter was not giving reliable readings so mash pH may have been off. Was reading 10. Each reading g was different. Adjusted for 8 to try to be safe. Run off pH according to strips was low. Boil pH seems too high. Hot break was small, cloudy rather than big, fluffy clumps. Added 1 tap CaCl, hot break soon became as expected.