Breakfast
Specifics
Reference
Style:
Brew Date: March 14, 2015
Tap Date: April 4, 2015
Yield: 10 gallons
Reference
Color (SRM/EBC):
52.3/103
Bitterness (Calc): 28.9 IBU (Rager)
BU/GU: 0.41
Calories: 233 (12 ounces)
Conditioning: Keg
ABV: 6.7%
ABW: 5.2%
Batch No: 2015-01
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.058
Reading 1: 1.030  (7 days)
FG: 1.020
FG (Plato): 5.08° P
Target FG: 1.015
Real Extract: 7.24° P
App. Atten.: 70.2%
Real Atten.: 57.5%
General Information
Method: All Grain
Cost: $26.78
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds 65.9% of grist
1.50 pounds 6.6% of grist
1.75 pounds 7.7% of grist
1.50 pounds 6.6% of grist
2.00 pounds 8.8% of grist
1.00 pounds 4.4% of grist
22.75 pounds 100% of grist
Adjuncts
3.00 pounds Lactose (Milk Sugar)  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Safale English Ale
Manufacturer: Fermentis
Product ID: S-04
Type: Ale
Flocculation: Medium
Attenuation: 73%
Alcohol Tolerance: Medium
Temperature Range: 64–70°F
Amount: 24 gr
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, Full Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Special Procedures

Cold steep 12 oz espresso in 1/2 gallon water for 24-48 hours. Add to secondary.

Fermentation
Primary: 7 days @ 62° F
Secondary: 7 days @ 68° F
Age: 7 days @ 34° F
print logprint default Output to Beer XML
Bottle Label
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