Type: All Grain
Batch Size: 2.00 gal
Boil Size: 2.58 gal
Boil Time: 60 min
End of Boil Vol: 2.08 gal
Final Bottling Vol: 2.00 gal
Fermentation: Ale, Two Stage
Date: 24 May 2014
Brewer: Joe Brandt
Asst Brewer:
Equipment: 2 Gallon - All Grain
Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.2 %
13.5 oz Munich Malt (9.0 SRM) Grain 2 20.3 %
5.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.5 %
0.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 28.1 IBUs
0.33 oz Cascade [5.50 %] - Boil 1.0 min Hop 5 0.8 IBUs
0.4 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 28.9 IBUs
Est Color: 10.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: BIAB, Full Body
Sparge Water: 0.00 gal
Sparge Temperature: 168.1 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 4 lbs 2.5 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 13.06 qt of water at 170.1 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 1.74 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 1.74 oz Honey
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

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