Old Scratch in the Crawl-Space |
Type: Extract | Date: 2/6/2005 |
Batch Size: 5.50 gal | Brewer: Joe Curnutt |
| Boil Size: 6.30 gal | Asst Brewer: Sherry Curnutt |
| Boil Time: 60 min | Equipment: My Equipment |
| Taste Rating(out of 50): 0.0 | Brewhouse Efficiency: - |
| Taste Notes: This brew has great flavors, it has great potential, I will sample once beer is aged but so far so good!.... |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 1.00 lb | Extra Light Dry Extract (3.0 SRM) | Dry Extract | 9.30 % | | 7.00 lb | Pilsner Liquid Extract (3.5 SRM) | Extract | 65.12 % | | 1.00 lb | Aromatic Malt (26.0 SRM) | Grain | 9.30 % | | 1.00 oz | Styrian Goldings [5.50 %] (60 min) | Hops | 15.9 IBU | | 1.00 oz | Styrian Goldings [5.50 %] (12 min) | Hops | 6.7 IBU | | 0.50 oz | Williamette [4.90 %] (3 min) | Hops | 0.9 IBU | | 0.50 oz | Orange Peel, Sweet (Boil 12.0 min) | Misc | | | 0.55 oz | Orange Peel, Sweet (Boil 3.0 min) | Misc | | | 1.00 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 1.00 lb | Candi Sugar, Clear (0.5 SRM) | Sugar | 9.30 % | | 0.75 lb | Corn Sugar (Dextrose) (0.0 SRM) | Sugar | 6.98 % | | 1 Pkgs | Trappist Ale (White Labs #WLP500) [Starter 100 ml] [Cultured] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.067 SG | Measured Original Gravity: 1.062 SG |
| Est Final Gravity: 1.016 SG | Measured Final Gravity: 1.016 SG |
| Estimated Alcohol by Vol: 6.75 % | Actual Alcohol by Vol: 6.00 % |
| Bitterness: 23.4 IBU | Calories: 279 cal/pint |
| Est Color: 7.1 SRM | Color: |
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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: - |
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Steep grains as desired (30-60 minutes)
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| Mash Notes: - |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 62.0 F | |
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Notes |
| Add 3-5 lbs Malt for a higher ABV |
