Funkinwitcha
Specifics
Reference
Style:
Brew Date: November 5, 2016
Tap Date: August 1, 2017
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
3/5.9
Bitterness (Calc): 16.4 IBU (Rager)
BU/GU: 0.32
Calories: 160 (12 ounces)
Conditioning: Keg
ABV: 7.7%
ABW: 6%
Batch No: 2016-12
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.052
FG: 0.994
FG (Plato): -1.56° P
Target FG: 1.006
Real Extract: 1.05° P
App. Atten.: 112.1%
Real Atten.: 91.8%
Status: Conditioning
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.50 oz Bitter Orange Peel @ 5 minutes  
0.50 oz. Coriander Seed @ 5 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Brettanomyces Bruxellensis
Manufacturer: Wyeast
Product ID: 3112
Type: Ale
Flocculation: Medium
Attenuation: 67%
Temperature Range: 60–75°F
Amount: 2000 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 "Sweet Spot" Mash, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.8 Efficiency: 75.4%
Notes:

Well suited for many American style where balance is desired.

Steps

# Name Type Time Temp. Description
1 Infusion Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

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.

Procedure
  • Single infusion mash at 152°F, or single decoction.
  • Boil 90 minutes, adding hops according to schedule.
  • Add dried zests and coriander at 85 minutes into boil.
  • Cool wort.
  • Pitch yeast.
Fermentation
Primary: 260 days @ 70° F
print logprint default Output to Beer XML
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