Batch #:
2023-04
Batch Size:
11.00 gallons
Boil Time:
90 min
Brew Date:
April 16, 2023
Statistics
OG:
1.048 11.9° P
FG:
1.011 2.8° P
Real Extract:
4.4° P
Attenuation:
76.5% Apparent – 63% Real
Carbonation:
2.4 volumes
Color:
3.8SRM
IBU:
27.7
BU/GU:
0.58
ABV:
4.9%
ABW:
3.8%
Calories:
156 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 15.00 pounds | Bohemian Pilsner Weyermann | 69.8% |
| 4.00 pounds | English Pale Ale Root Shoot Malting | 18.6% |
| 1.50 pounds | Wheat Malt, Pale Weyermann | 7% |
| 1.00 pounds | Acidulated Weyermann | 4.7% |
| 21.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.00 ounces | Spalter Select | 90 minutes | First Wort | Pellet | 3.4% | |
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellet | 12.3% | |
| 1.00 ounces | Spalter Select | 15 minutes | Boil | Pellet | 6.7% | |
| 4.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 0.50 g | Canning Salt (NaCl) | Water Agent | Mash | 0 minutes |
| 2.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 3.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Canning Salt (NaCl) | Water Agent | Sparge | 0 minutes |
| 1.50 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.50 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Dieter | Imperial Yeast | G03 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.85 gallons
Boil Time:
90 minutes
Evaporation Rate:
5.83% per hour
Hop Utilization:
100%
Trub Chiller Loss:
0.26 gallons
Mash Profile Decoction, Single - Undermodified Malts - Batch Sparge
Ideal Grain Temp:
68°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Temperature | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 156° F |
Fermentation and Aging
Primary:
7 days @ 60° F
Secondary:
3 days @ 68° F
Tertiary:
3 days @ 34° F
General Info
Cologne water profile from Zymurgy May/June 2017, page 46.
