Brewer | PML |
Date | 06/06/2012 |
Batch Size | 5.135 gal | Boil Size | 5.859 gal |
Boil Time | 60.000 min | Efficiency | 65% |
OG | 1.061 | FG | 1.016 |
ABV | 5.8% | Bitterness | 23.1 IBU (Tinseth) |
Color | 6.8 srm (Morey) | Calories (per 12 oz.) | 201 |
Fermentables
Name | Type | Amount | Mashed | Late | Yield | Color |
---|---|---|---|---|---|---|
Pale Malt (2 Row) Bel | Grain | 12.000 lb | Yes | No | 80% | 3.0 srm |
Corn, Flaked | Grain | 8.000 oz | Yes | No | 80% | 1.0 srm |
Biscuit Malt | Grain | 3.000 oz | Yes | No | 79% | 23.0 srm |
Rice Hulls | Adjunct | 4.000 oz | Yes | No | 0% | 0.0 srm |
Dinglemans – Aromatic Malt | Grain | 5.000 oz | Yes | No | 77% | 20.0 srm |
Hops
Name | Alpha | Amount | Use | Time | Form | IBU |
---|---|---|---|---|---|---|
Styrian Goldings | 4.5% | 1.500 oz | Boil | 60.000 min | Pellet | 21.1 |
Saaz (Czech Republic) | 4.5% | 0.250 oz | Boil | 2.000 min | Pellet | 0.3 |
Saaz (Czech Republic) | 4.5% | 0.250 oz | Boil | 15.000 min | Pellet | 1.7 |
Misc
Name | Type | Use | Amount | Time |
---|---|---|---|---|
Irish Moss | Fining | Boil | 1.000 tsp | 15.000 min |
Yeast
Name | Type | Form | Amount | Stage |
---|---|---|---|---|
Wyeast – Forbidden Fruit | Ale | Liquid | 0.528 cup | Primary |
Mash
Name | Type | Amount | Temp | Target Temp | Time |
---|---|---|---|---|---|
Infusion | 4.300 gal | 162.301 F | 150.000 F | 90.000 min | |
Final Batch Sparge | Infusion | 3.500 gal | 186.010 F | 165.200 F | 15.000 min |
Instructions
- Add 12.000 lb Pale Malt (2 Row) Bel, 8.000 oz Corn, Flaked, 3.000 oz Biscuit Malt, 4.000 oz Rice Hulls, 5.000 oz Dinglemans – Aromatic Malt, to the mash tun.
- Bring 4.300 gal water to 162.301 F, 3.500 gal water to 186.010 F, for upcoming infusions.
- Add 4.300 gal water at 162.301 F to mash to bring it to 150.000 F. Hold for 90.000 min.
- Add 3.500 gal water at 186.010 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Bring the wort to a boil and hold for 60.000 min.
- Put 1.500 oz Styrian Goldings into boil for 60.000 min.
- Put 1.000 tsp Irish Moss into boil for 15.000 min.
- Put 0.250 oz Saaz (Czech Republic) into boil for 15.000 min.
- Put 0.250 oz Saaz (Czech Republic) into boil for 2.000 min.
- Stop boiling the wort.
- You should have 5.386 gal wort post-boil.
You anticipate losing 1.004 qt to trub and chiller loss.
The final volume in the primary is 5.135 gal. - Cool wort and pitch Wyeast – Forbidden Fruit Ale yeast, to the primary.
- Let ferment until FG is 1.016.
- Transfer beer to secondary.
Brew Date 2012-07-25
SG | 1.056 | Volume into BK | 5.724 gal |
Strike Temp | 150.000 F | Final Temp | 150.000 F |
Eff into BK | 66.74% | Projected OG | 1.061 |
OG | 1.061 | Postboil Volume | 5.386 gal |
Volume Into Fermenter | 5.135 gal | Brewhouse Eff | 65.11 |
Projected ABV | 5.83% |
FG | 1.016 | Volume | 5.135 gal |
Date | 2012-08-01 | ABV | 5.83 |