Malted Bliss |
Type: All Grain | Date: 1/1/2005 |
Batch Size: 5.50 gal | Brewer: Fred Bonjour |
| Boil Size: 9.30 gal | Asst Brewer: |
| Boil Time: 180 min | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 40.0 | Brewhouse Efficiency: 78.00 |
| Taste Notes: 2/21/2005 Early tasting, a touch (just a touch) hot (alc) very drinkable, dangerously drinkable. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 18.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 69.57 % | | 2.50 lb | Caramel/Crystal Malt - 20L (20.0 SRM) | Grain | 9.66 % | | 2.25 lb | Cara-Pils/Dextrine (2.0 SRM) | Grain | 8.70 % | | 2.00 lb | Munich I (Weyermann) (7.1 SRM) | Grain | 7.73 % | | 1.00 lb | White Wheat Malt (2.4 SRM) | Grain | 3.86 % | | 0.13 lb | Chocolate Malt (350.0 SRM) | Grain | 0.48 % | | 4.00 oz | Goldings, East Kent [4.10 %] (60 min) | Hops | 36.4 IBU | | 2.00 oz | Goldings, East Kent [4.10 %] (15 min) | Hops | 9.0 IBU | | 1.00 oz | Goldings, East Kent [4.10 %] (0 min) (Aroma Hop-Steep) | Hops | - | | 1 Pkgs | German Ale (Wyeast Labs #1007) [Starter 125 ml] | Yeast-Ale | | | 1 Pkgs | London Ale III (Wyeast Labs #1318) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.137 SG | Measured Original Gravity: 1.137 SG |
| Est Final Gravity: 1.031 SG | Measured Final Gravity: 1.031 SG |
| Estimated Alcohol by Vol: 13.96 % | Actual Alcohol by Vol: 14.02 % |
| Bitterness: 45.5 IBU | Calories: 673 cal/pint |
| Est Color: 15.6 SRM | Color: |
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Mash Profile |
| Mash Name: Single decoction 2 step Mash 146 158 | Total Grain Weight: 25.88 lb |
| Sparge Water: 5.15 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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Single decoction 2 step Mash 146 158| Step Time | Name | Description | Step Temp |
|---|
| 40 min | Low Mash | Add 30.00 qt of water at 165.6 F | 150.0 F | | 40 min | High Mash | Decoct 5.10 qt of mash and boil it | 158.0 F | |
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| Mash Notes: Started Decoction at 40 min so Low mash was held for 60 minutes |
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: 84.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
On a 1007 Yeast Cake and 1318 Activator Pack
1/13/2005 Brix 18.0 - 1.036 74% attenuation targeting 78%
1/27/2005 Brix 17.4 - 1.031 84% attenuation |
