BAY13 ALT |
Type: Extract | Date: 11/23/2006 |
Batch Size: 6.08 gal | Brewer: BAY13 |
| Boil Size: 7.23 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: BAY13 (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: - |
| Taste Notes: |
| |
Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 2.43 lb | Light Dry Extract (8.0 SRM) | Dry Extract | 39.29 % | | 3.75 lb | Royal Oak Amber Ale (27.5 SRM) | Extract | 60.71 % | | 8.45 gal | Distilled Water | Water | | | 1 Pkgs | German Ale (Wyeast Labs #1007) [Starter 500 ml] | Yeast-Ale | |
|
| |
Beer Profile |
Est Original Gravity: 1.040 SG | Measured Original Gravity: 1.040 SG |
| Est Final Gravity: 1.010 SG | Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 3.95 % | Actual Alcohol by Vol: 3.90 % |
| Bitterness: 33.5 IBU | Calories: 175 cal/pint |
| Est Color: 11.7 SRM | Color: |
| |
Mash Profile |
| Mash Name: None | Total Grain Weight: 10.00 lb |
| Sparge Water: - | Grain Temperature: - |
| Sparge Temperature: - | TunTemperature: - |
| Adjust Temp for Equipment: FALSE | Mash PH: - |
| |
|
| |
| Mash Notes: - |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 16.3 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 50.0 F | Age for: 28.0 days |
| Storage Temperature: 41.0 F | |
| |
Notes |
|
