Alt 'oids |
Type: All Grain | Date: 3/19/2005 |
Batch Size: 5.50 gal | Brewer: Fred Bonjour |
| Boil Size: 7.22 gal | Asst Brewer: |
| Boil Time: 75 min | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 0.0 | Brewhouse Efficiency: 71.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 5.00 lb | Pilsner (Weyermann) (1.7 SRM) | Grain | 48.19 % | | 3.75 lb | Munich I (Weyermann) (7.1 SRM) | Grain | 36.14 % | | 1.00 lb | Vienna Malt (Weyermann) (3.0 SRM) | Grain | 9.64 % | | 0.50 lb | Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) | Grain | 4.82 % | | 0.13 lb | Black (Patent) Malt (500.0 SRM) | Grain | 1.20 % | | 2.00 oz | Spalter [4.10 %] (65 min) | Hops | 28.2 IBU | | 1.00 oz | Spalter (Whole) [5.80 %] (45 min) | Hops | 16.2 IBU | | 1 Pkgs | German Ale (Wyeast Labs #1007) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.050 SG | Measured Original Gravity: 1.058 SG |
| Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.014 SG |
| Estimated Alcohol by Vol: 4.96 % | Actual Alcohol by Vol: 5.74 % |
| Bitterness: 44.3 IBU | Calories: 260 cal/pint |
| Est Color: 13.8 SRM | Color: |
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Mash Profile |
| Mash Name: Decoction 122 153 | Total Grain Weight: 10.38 lb |
| Sparge Water: 5.47 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Decoction 122 153| Step Time | Name | Description | Step Temp |
|---|
| 15 min | Mash in | Add 13.00 qt of water at 131.8 F | 122.0 F | | 60 min | Sacrification | Decoct 5.84 qt of mash and boil it | 153.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
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