Bassendean Brown Ale |
Type: All Grain | Date: 9/18/2005 |
Batch Size: 5.00 gal | Brewer: Simon |
| Boil Size: 4.08 gal | Asst Brewer: Blaze |
| Boil Time: 60 min | Equipment: Brew Pot (5 Gallon) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 1.10 lb | Dark Dry Extract (17.5 SRM) | Dry Extract | 15.38 % | | 4.96 lb | Munich, Light (Joe White) (9.0 SRM) | Grain | 69.23 % | | 1.10 lb | Crystal, Dark (Joe White) (110.0 SRM) | Grain | 15.38 % | | 0.53 oz | Hallertauer, New Zealand [8.50 %] (60 min) | Hops | 14.6 IBU | | 0.53 oz | Williamette [5.50 %] (5 min) (Aroma Hop-Steep) | Hops | - | | 0.50 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 6.08 gal | Perth | Water | | | 1 Pkgs | Thames Valley Ale (Wyeast Labs #1275) [Starter 250 ml] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.044 SG | Measured Original Gravity: 1.040 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.008 SG |
| Estimated Alcohol by Vol: 4.25 % | Actual Alcohol by Vol: 4.16 % |
| Bitterness: 14.6 IBU | Calories: 174 cal/pint |
| Est Color: 17.8 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 6.06 lb |
| Sparge Water: 2.10 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, Medium Body| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Mash In | Add 7.58 qt of water at 167.8 F | 154.0 F | | 10 min | Mash Out | Add 4.24 qt of water at 197.5 F | 168.0 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 (Corn Sugar) | Volumes of CO2: 4.0 |
| Pressure/Weight: 4.2 oz | Carbonation Used: |
| Keg/Bottling Temperature: 68.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| First All Grain! Now to wait and see how it turns out. |
