House Ale MkII |
Type: All Grain | Date: 10/17/2003 |
Batch Size: 6.08 gal | Brewer: Andrew Clark |
| Boil Size: 7.03 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 46.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: Low malt flavor and aroma. Hop aroma low and flavor low, Bitterness at the finish and lingers, Medium mouthfeel. Great session beer |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 7.72 lb | Pale Ale Malt (2.3 SRM) | Grain | 79.99 % | | 1.10 lb | Rice, Flaked (1.0 SRM) | Grain | 11.43 % | | 0.55 lb | Munich Malt (9.1 SRM) | Grain | 5.72 % | | 0.28 lb | Wheat Malt, Ger (2.0 SRM) | Grain | 2.86 % | | 1.76 oz | Hallertauer, New Zealand [6.40 %] (60 min) | Hops | 31.9 IBU | | 0.27 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 1 Pkgs | Dry English Ale liquid (White Labs #WLP007) [Starter 500 ml] [Cultured] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.041 SG | Measured Original Gravity: 1.044 SG |
| Est Final Gravity: 1.008 SG | Measured Final Gravity: 1.008 SG |
| Estimated Alcohol by Vol: 4.31 % | Actual Alcohol by Vol: 4.69 % |
| Bitterness: 31.9 IBU | Calories: 192 cal/pint |
| Est Color: 3.9 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Light Body, No Mash Out | Total Grain Weight: 9.65 lb |
| Sparge Water: 5.18 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 172.4 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Single Infusion, Light Body, No Mash Out| Step Time | Name | Description | Step Temp |
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| 90 min | Mash In | Add 12.05 qt of water at 159.0 F | 145.4 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: 2.4 |
| Pressure/Weight: 12.6 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 42.8 F | Age for: 7.0 days |
| Storage Temperature: 42.8 F | |
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Notes |
| Very nice tasting beer, next time will be more patient and rack to secondary at 4c for at least a week as the beer has slight haze after 5 days in keg, super light color and good hop bitterne2s. |
