Foreign Country 2016

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.85 gal
Boil Time: 60 min
End of Boil Vol: 6.50 gal
Final Bottling Vol: 5.00 gal
Fermentation: My Aging Profile
Date: 25 Jun 2016
Brewer: Thomas Gideon
Equipment: My Equipment 2016-05
Efficiency: 75.70 %
Ingredients

Amt

Name

Type

#

%/IBU
9.50 gal Rockville, MD Water 1
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 82.4 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 3 8.8 %
12.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4 8.8 %
0.50 oz Cluster [7.00 %] – First Wort 60.0 min Hop 5 13.4 IBUs
0.50 oz Goldings, East Kent [5.00 %] – First Wort 60.0 min Hop 6 9.5 IBUs
1.00 oz Fuggles [4.50 %] – Boil 30.0 min Hop 7 12.0 IBUs
0.75 oz Goldings, East Kent [5.00 %] – Steep/Whirlpool 1.0 min Hop 8 0.3 IBUs
2.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 9

Gravity, Alcohol Content and Color

Bitterness: 35.2 IBUs
Est Color: 7.7 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 4.1 %

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 6.00 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 8 lbs 8.0 oz
Mash PH: 4.80
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 3.12 gal of water at 161.9 F 152.0 F 60 min

Sparge: Fly sparge with 6.00 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 9.02 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: My Aging Profile
Volumes of CO2: 2.0
Carbonation Used: Keg with 9.02 PSI
Age for: 7.00 days
Storage Temperature: 65.0 F

Notes

2.2g (.5tsp) baking soda
8g (2tsp) gypsum
1.7g (.5tsp) CaCL
4.5g (1tsp) epsom salt

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