True Politeness 2017

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
Date: 09 Sep 2017
Brewer: Thomas Gideon
Asst Brewer:
Equipment: My Equipment 2016-06
Efficiency: 72.00 %
Ingredients

Amt

Name

Type

#

%/IBU
9.18 gal Rockville, MD Water 1
7 lbs 8.0 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2 78.9 %
1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 10.5 %
12.0 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 4 7.9 %
4.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 5 2.6 %
0.75 oz Cluster [7.00 %] – First Wort 60.0 min Hop 6 19.7 IBUs
0.25 oz Bramling Cross [6.00 %] – Boil 15.0 min Hop 7 2.5 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 8

Gravity, Alcohol Content and Color

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 22.3 IBUs
Est Color: 28.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 6.02 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 9 lbs 8.0 oz
Mash PH: 5.20
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 3.22 gal of water at 162.8 F 152.0 F 60 min

Sparge: Fly sparge with 6.02 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: 6.66 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: My Aging Profile
Volumes of CO2: 1.8
Carbonation Used: Keg with 6.66 PSI
Age for: 7.00 days
Storage Temperature: 65.0 F

Notes

 Created with BeerSmith