Top of the World 2017, 1st Batch

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: 14 Dec 2016
Brewer: Thomas Gideon
Asst Brewer:
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Ingredients

Amt

Name

Type

#

%/IBU
9.56 gal Rockville, MD Water 1
8 lbs Pale Malt, 6-Row (DCM) (2.5 SRM) Grain 2 80.0 %
2 lbs Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 3 20.0 %
0.50 oz Cluster [7.00 %] – First Wort 60.0 min Hop 4 13.1 IBUs
0.50 oz Cluster [8.00 %] – Steep/Whirlpool 60.0 min Hop 5 6.8 IBUs
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080) [50.28 ml] Yeast 6

Gravity, Alcohol Content and Color

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 19.9 IBUs
Est Color: 3.8 SRM
Measured Original Gravity: 1.044 SG
Measured Final Gravity: 1.006 SG
Actual Alcohol by Vol: 5.0 %
Calories: 142.9 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 5.94 gal
Sparge Temperature: 163.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.75
Measured Mash PH: 5.37
Total Grain Weight: 10 lbs
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 3.62 gal of water at 162.0 F 152.0 F 60 min

Sparge: Fly sparge with 5.94 gal water at 163.0 F

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