Salacious Specks
Specifics
Reference
Style:
Brew Date: July 30, 2017
Tap Date: August 20, 2017
Yield: 11 gallons
Reference
Color (SRM/EBC):
4.5/8.9
Bitterness (Calc): 79.2 IBU (Daniels)
BU/GU: 1.2
Calories: 215 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
Batch No: 14-2017
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.068
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 5.01° P
App. Atten.: 84.1%
Real Atten.: 68.9%
Status: On Tap
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
15.5 g Gypsum (Calcium Sulfate) @ 60 minutes  
12 g Calcium Chloride @ 60 minutes  
Reference
Hops
0.30 ounces 12.8% Pellets @ 90 minutes
Type: Bittering and Aroma
Use: First Wort
3.8 AAUs
0.30 ounces 14.4% Pellets @ 90 minutes
Type: Bittering and Aroma
Use: First Wort
4.3 AAUs
0.30 ounces 10.8% Pellets @ 90 minutes
Type: Bittering and Aroma
Use: First Wort
3.2 AAUs
1.20 ounces 12.8% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Aroma
15.4 AAUs
1.20 ounces 14.4% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Aroma
17.3 AAUs
1.20 ounces 10.8% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Aroma
17.3 AAUs
0.90 ounces 12.8% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Aroma
11.5 AAUs
0.90 ounces 14.4% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Aroma
13 AAUs
0.90 ounces 10.8% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Aroma
9.7 AAUs
0.40 ounces 12.8% Pellets @ 40 minutes
Type: Bittering and Aroma
Use: Aroma
5.1 AAUs
0.40 ounces 14.4% Pellets @ 40 minutes
Type: Aroma
Use: Aroma
5.8 AAUs
0.40 ounces 10.8% Pellets @ 40 minutes
Type: Aroma
Use: Aroma
4.3 AAUs
1.40 ounces 12.8% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
17.9 AAUs
1.40 ounces 14.4% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
20.2 AAUs
1.40 ounces 10.8% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
15.1 AAUs
12.60 ounces Total Hop Weight 159.6 AAUs
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: 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, 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 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Procedure

Based upon this recipe.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days.

Package at 2.6 volumes of CO2 and consume fresh.

Fermentation
Primary: 14 days @ 67° F
Secondary: 10 days @ 65° F
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