Waterford Brown Ale |
Type: All Grain | Date: 6/1/2004 |
Batch Size: 10.00 gal | Brewer: Salvatore Greco & Dennis Baker |
| Boil Size: 12.55 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 15.00 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 85.71 % | | 2.00 lb | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 11.43 % | | 0.50 lb | Chocolate Malt (350.0 SRM) | Grain | 2.86 % | | 4.00 oz | Williamette [5.50 %] (60 min) | Hops | 41.0 IBU | | 2.00 oz | Nugget [13.00 %] (30 min) | Hops | 37.2 IBU | | 18.00 gal | Waterford | Water | | | 1 Pkgs | British Ale (White Labs #WLP005) | Yeast-Ale | | | 1 Pkgs | East Coast Ale (White Labs #WLP008) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.047 SG | Measured Original Gravity: 1.046 SG |
| Est Final Gravity: 1.013 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.38 % | Actual Alcohol by Vol: 5.34 % |
| Bitterness: 78.2 IBU | Calories: 199 cal/pint |
| Est Color: 16.2 SRM | Color: |
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Mash Profile |
| Mash Name: My Mash | Total Grain Weight: 17.50 lb |
| Sparge Water: 5.45 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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My Mash| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Step | Add 40.00 qt of water at 164.3 F | 155.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 21.6 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| AIRATED FOR 1 MIN EACH FERMENTER WITH O2 / SPARGED FOR 1 HOUR 180 DEGREE WATER. USED WATERFORD WATER. |
