Collaboration and Inebriation
Specifics
Reference
Style:
Brew Date: February 12, 2011
Tap Date: December 24, 2012
Yield: 12 gallons
Reference
Color (SRM/EBC):
17.1/33.7
Bitterness (Calc): 75.9 IBU (Rager)
BU/GU: 0.68
Calories: 369 (12 ounces)
ABV: 11.1%
ABW: 8.6%
Batch No: 04-2011
OG: 1.111
OG (Plato): 26.11° P
Target OG: 1.100
FG: 1.028
FG (Plato): 7.06° P
Target FG: 1.026
Real Extract: 10.51° P
App. Atten.: 72.9%
Real Atten.: 59.8%
Status: Bottled
General Information
Method: All Grain

Brewing a total of 20 gallons with Jason Kruegel.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
32.00 pounds 68.8% of grist
5.00 pounds 10.8% of grist
5.00 pounds 10.8% of grist
3.00 pounds 6.5% of grist
1.00 pounds 2.2% of grist
0.50 pounds 1.1% of grist
46.50 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: Ringwood Ale
Manufacturer: Wyeast
Product ID: 1187
Type: Ale
Flocculation: High
Attenuation: 70%
Temperature Range: 64–74°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 24.4 Efficiency: 73.5%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Fermentation
Primary: 21 days @ 38° F
Age: 365 days @ 68° F
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Collaboration and Inebriation
Competition: Peak to Peak ProAm
Date: Mar 23, 2013
Style: Wood-Aged Beer
Place: 1st (Gold)
Entry Name: Collaboration and Inebriation
Competition: Eight Seconds of Froth
Date: May 11, 2013
Style: Wood-Aged Beer
Place: 3rd (Bronze)
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Brew Status