Rambling Digression 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: 11 Nov 2017
Brewer: Thomas Gideon
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Ingredients

Amt

Name

Type

#

%/IBU
13 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 91.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 1.8 %
4.0 oz Briess Extra Special (135.0 SRM) Grain 3 1.8 %
4.0 oz Crystal Malt – 60L (Thomas Fawcett) (60.0 SRM) Grain 4 1.8 %
2.00 oz Cluster [7.00 %] – First Wort 60.0 min Hop 5 44.1 IBUs
8.0 oz Treacle (100.0 SRM) Extract 6 3.5 %
1.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.071 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.1 %
Bitterness: 44.1 IBUs
Est Color: 19.4 SRM
Measured Original Gravity: 1.071 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 7.1 %

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 5.21 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.60
Measured Mash PH: 5.60
Total Grain Weight: 14 lbs 4.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: 7.5 ml Lactic Acid (88%)
Sparge Acid Addition: 0.0 ml Lactic Acid (88%)

 

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