Mildly Amused
Specifics
Reference
Style:
Brew Date: October 22, 2016
Tap Date: November 12, 2016
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
21/41.4
Bitterness (Calc): 17 IBU (Rager)
BU/GU: 0.45
Calories: 125 (12 ounces)
Conditioning: Keg
ABV: 3.7%
ABW: 2.9%
Batch No: 11-2016
OG: 1.038
OG (Plato): 9.51° P
Target OG: 1.038
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 3.82° P
App. Atten.: 73.1%
Real Atten.: 59.9%
General Information
Method: All Grain
Comments

Added salts and minerals to mash:

  • 3g baking soda
  • 2g calcium chloride
  • 2g epsom salt
  • .3g salt

Added 3/4 tsp (4 ml) lactic acid to mash to bring down PH from 5.6 to 5.3.

Yeast added as a "vitality starter" - spun on stirplate for four hours - added entire 1.7l starter to wort.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
6.50 pounds 80% of grist
0.69 pounds 8.5% of grist
0.44 pounds 5.4% of grist
0.25 pounds 3.1% of grist
0.25 pounds 3.1% of grist
8.13 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: London Ale III
Manufacturer: Wyeast
Product ID: 1318
Type: Ale
Flocculation: High
Attenuation: 73%
Temperature Range: 64–74°F
Amount: 1500 ml
Equipment Profile

8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.50 gallons
Evaporation Rate: 11.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 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
PPG: 28.1 Efficiency: 80%
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

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 14 days @ 68° F
Secondary: 7 days @ 34° F
print logprint default Output to Beer XML
Bottle Label
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