Majestic Simplicity 2016

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: My Aging Profile
Date: 30 Jul 2016
Brewer: Thomas Gideon
Equipment: My Equipment 2016-06
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Ingredients

Amt

Name

Type

#

%/IBU
9.08 gal Rockville, MD Water 1
8 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2 55.7 %
4.0 oz Roasted Barley (300.0 SRM) Grain 3 1.7 %
2.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 4 0.9 %
0.25 oz Cluster [7.00 %] – Boil 60.0 min Hop 5 6.2 IBUs
0.50 oz Huell Melon [7.20 %] – Boil 15.0 min Hop 6 6.3 IBUs
0.25 oz Huell Melon [7.20 %] – Boil 0.0 min Hop 7 0.0 IBUs
0.25 oz Nelson Sauvin [12.00 %] – Boil 0.0 min Hop 8 0.0 IBUs
3.0 pkg Burton Ale (White Labs #WLP023) [35.49 ml] Yeast 9
6 lbs Honey (1.0 SRM) Sugar 10 41.7 %

Gravity, Alcohol Content and Color

Est Original Gravity: 1.079 SG
Est Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 9.9 %
Bitterness: 12.5 IBUs
Est Color: 13.5 SRM
Measured Original Gravity: 1.065 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.2 %
Calories: 217.3 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 6.04 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.67
Measured Mash PH: 5.70
Total Grain Weight: 14 lbs 6.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 3.08 gal of water at 166.4 F 156.0 F 45 min

Sparge: Fly sparge with 6.04 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: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: My Aging Profile
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 7.00 days
Storage Temperature: 65.0 F

Notes

1.4g of CaCl (.47 in mash, .93 in clt)
1g of epsom salt (.338 in mash, .662 im clt)

Sensory on the tinctures is that horehound added a nice complexity but also added herbal bitterness. Keeping that low but still adding it seemed like a good idea. Tried 2:1 to the elderflower in sampling, still seemd a bit bitter. The ratios here are 8:1. 100:1 beer to elderflower was agreeable to everyone who tried it in the samples. May not have quite enough of that tincture so will need to measure at kegging and adjust accordingly.

190ml of elder flower tincture in the keg
24ml of horehound tincture in the keg

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