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9:38 am
April 16, 2010
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gbrewer
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| Admin
| posts 14 |
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Type: All Grain
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Batch Size: 5.00 gal
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| Boil Size: 5.72 gal |
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| Boil Time: 60 min |
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Brewhouse Efficiency: 75.00 |
| Taste Notes: Famed Beer writer Michael Jackson is credited with reviving this nearly forgotten old English classic when he wrote about it in 1977. He describes these ebony potables as "firm, smooth, silky, with a hint of nuttiness in their complex of coffee, chocolate |
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Ingredients
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| Amount |
Item |
Type |
% or IBU |
| 6 lbs 8.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
72.22 % |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
11.11 % |
| 8.0 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5.56 % |
| 8.0 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5.56 % |
| 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
5.56 % |
| 1.00 oz |
Glacier [5.60 %] (60 min) |
Hops |
20.6 IBU |
| 1 Pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast-Ale |
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Beer Profile
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Est Original Gravity: 1.049 SG
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Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.013 SG |
Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.72 % |
Actual Alcohol by Vol: 0.65 % |
| Bitterness: 20.6 IBU |
Calories: 43 cal/pint |
| Est Color: 30.4 SRM |
Color:
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Mash Profile
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| Mash Name: Temperature Mash, 1 Step, Full Body |
Total Grain Weight: 9.00 lb |
| Sparge Water: 4.49 gal |
Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F |
TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.4 PH |
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Temperature Mash, 1 Step, Full Body
| Step Time |
Name |
Description |
Step Temp |
| 60 min |
Saccharification |
Add 11.25 qt of water at 169.0 F |
153.0 F |
| 10 min |
Mash Out |
Heat to 168.0 F over 10 min |
168.0 F |
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| Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. |
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Carbonation and Storage
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| Carbonation Type: Corn Sugar |
Volumes of CO2: 2.4 |
| Pressure/Weight: 3.8 oz |
Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F |
Age for: 28.0 days |
| Storage Temperature: 52.0 F |
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