Castle News |
Type: All Grain | Date: 2/10/2006 |
Batch Size: 5.00 gal | Brewer: Kerry Hales |
| Boil Size: 6.00 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 30.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: Remakably similar to New Castle. Slightly roasted with hints of caramel and malt. Very "uncarbonated" and smooth finish. Little or no aftertaste. Served cold and poured in New Castle tradition. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 8.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 81.22 % | | 1.50 lb | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 15.23 % | | 0.25 lb | Chocolate Malt (450.0 SRM) | Grain | 2.54 % | | 0.10 lb | Roasted Barley (300.0 SRM) | Grain | 1.02 % | | 2.00 oz | Progress [6.00 %] (60 min) | Hops | 42.1 IBU | | 2.00 oz | Fuggles [4.50 %] (15 min) | Hops | 15.7 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 1 Pkgs | British Ale (White Labs #WLP005) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.055 SG | Measured Original Gravity: 1.055 SG |
| Est Final Gravity: 1.016 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 5.12 % | Actual Alcohol by Vol: 6.52 % |
| Bitterness: 57.7 IBU | Calories: 240 cal/pint |
| Est Color: 22.2 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Full Body, Batch Sparge | Total Grain Weight: 9.85 lb |
| Sparge Water: 4.35 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 Infusion, Full Body, Batch Sparge| Step Time | Name | Description | Step Temp |
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| 60 min | Mash In | Add 12.31 qt of water at 167.3 F | 152.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.0 |
| Pressure/Weight: 4.7 PSI | Carbonation Used: |
| Keg/Bottling Temperature: 35.0 F | Age for: 28.0 days |
| Storage Temperature: 35.0 F | |
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Notes |
Mash at 152F. Hold for 50-60 mins. Sparge at 175-180 until 5.5 gals are obtained.
First fermentation at 72-74 F. Hold for 4 days. Whirlpool, drain trub at day 4, 5, and 6. On day 4 start secondary fermentation. Light body will floculate fast with terminal gravity approaching near 1.0. Cold condition 2 weeks at 33-36F. |
