Pirate King 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: 07 Jan 2017
Brewer:
Asst Brewer:
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Ingredients

Amt

Name

Type

#

%/IBU
5.11 gal Malt Forward Water 1
5.02 gal Rockville, MD Water 2
1.40 g Baking Soda (Mash 60.0 mins) Water Agent 3
0.90 g Calcium Chloride (Mash 60.0 mins) Water Agent 4
0.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 5
10 lbs Maris Otter (Crisp) (4.0 SRM) Grain 6 56.3 %
2 lbs Biscuit (Dingemans) (22.5 SRM) Grain 7 11.3 %
2 lbs Mild Malt (4.0 SRM) Grain 8 11.3 %
8.0 oz Extra Special (Briess) (130.0 SRM) Grain 9 2.8 %
4.0 oz Roasted Barley (Muntons) (525.0 SRM) Grain 10 1.4 %
1.25 oz Cluster [7.00 %] – First Wort 90.0 min Hop 11 24.6 IBUs
3 lbs Light Dry Extract (8.0 SRM) Dry Extract 12 16.9 %
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 13

Gravity, Alcohol Content and Color

Est Original Gravity: 1.095 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 9.4 %
Bitterness: 24.6 IBUs
Est Color: 21.9 SRM
Measured Original Gravity: 1.091 SG
Measured Final Gravity: 1.024 SG
Actual Alcohol by Vol: 8.9 %
Calories: 318.5 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 5.02 gal
Sparge Temperature: 0.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.57
Measured Mash PH: 5.34
Total Grain Weight: 17 lbs 12.0 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 5.11 gal of water at 162.5 F 152.0 F 60 min

Sparge: Fly sparge with 5.02 gal water at 0.0 F

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