Brew - Blind Pig

AG Batch 03 Bertus Brewery Blind Pig 2.0

American IPA

Type: All Grain	Date: 06/28/2013
Batch Size (fermenter): 5.50 gal	Brewer: Mike
Boil Size: 7.28 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brewrig 2.0 -5.5 Gal Batch - 60 min Boil
End of Boil Volume 6.03 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.30 gal	Est Mash Efficiency 75.9 %
Fermentation: Cust Ale, 65 start, 70 rise	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 Items Campden Tablet - Cust (Mash 60.0 mins) Water Agent 1 - 0.29 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 11 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 95.4 % 5.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.5 % 4.0 oz Cust Red Wheat Malt (2.4 SRM) Grain 5 2.0 % 1.10 tsp Gypsum (Calcium Sulfate) (Boil 65.0 mins) Water Agent 6 - 0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 35.3 IBUs 0.30 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 15.1 IBUs 0.60 oz Amarillo Gold [8.50 %] - Boil 30.0 min Hop 9 13.2 IBUs 0.29 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 1.00 oz Malto-Dextrine (Boil 5.0 mins) Other 11 - 0.50 oz Amarillo Gold [8.50 %] - Boil 1.0 min Hop 12 0.6 IBUs 0.50 oz Cascade [5.50 %] - Boil 1.0 min Hop 13 0.4 IBUs 0.50 oz Centennial [10.00 %] - Boil 1.0 min Hop 14 0.7 IBUs 0.50 oz Simcoe [13.00 %] - Boil 1.0 min Hop 15 0.9 IBUs 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 16 - 0.60 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs 0.60 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs 0.60 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs 0.60 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
Beer Profile
Est Original Gravity: 1.059 SG	Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 6.2 %	Actual Alcohol by Vol: 0.0 %
Bitterness: 66.3 IBUs	Calories: 0.0 kcal/12oz
Est Color: 5.9 SRM
Mash Profile
Mash Name: Cust - Mash @ 151 No mash out... Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 12 lbs 5.0 oz
Sparge Water: 4.76 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 151.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 17.01 qt of water at 161.4 F 151.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.76gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 14.00 days
Fermentation: Cust Ale, 65 start, 70 rise	Storage Temperature: 70.0 F
Notes
Mash Notes Wet mill grains Add Campden durring Ramp to mash … Add .5 tablet to both Boil and HLT Add 5.2 PH stabilizer to Boil prior to transfer to MLT Start Recirc prior to adding Grain and Set Temp Probe to Temp 3 Boil Notes Add Gypsom durring ramp to boil Run Element in Boil @ 65% Pitch Yeast @ 65ish Properly Rehydrate yesat… per http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf whirlpool for 20 mins after flame out Brew Day notes June/28/2013 Started @ 654… heating water 14.5 gals in HLT, 6.25 in BK Heatng to temp @ 161 on BK, 163 on HLT 7:07 sanatizing Heat X in Oven Added Campden recipe called for strike at 161, adjusting to 159 Added 5.2 4.5 Gals transfered from BK pump to herms in, through herms out, through temp 3 assembly… ending @ 4.5 Gals in MLT Alright so problems with the grain mill set us back a bit… 8:20 Added grains @ 8:24 Mash settled @ 150.3 according to MLT probe, 155.7 @ temp3 8:30 Mash and temp 3 probe @ 151 … set to hysterisis 9:21 Starting run off to BK, turining HLT element on to internal probe, first running @ 1072, vol unknown 9:38 sparge starting, added 5 gals of 170 water 9:52 Transfering over to BK, OG at 1.047, Vol at 6.75 10:04 ramp to boil 10:12 Boil on, hot break dropped… set duty % to 40 10:13 setting to 45% 10:15 Addition 1 10:16 upped duty cycle to 50% 10:19 50% duty looks like it may be a little more than needed… trying 47 10:26 backued down to 40%… looks good so far 10:45 30 min addn 11:00 Whirlfloc in 11:15 Boil end 11:17 REcirc was on about 30 mins prior… vol @ 5.4 Fan off, Boil lid on 11:30 temp on chil out @ 180 still 11:35 temp at 175 ish 11:36 Heat X on 11:37 Added Ice @ 100 ish 11:39 rehydrated yeast 11:41 temp at X out is @ 85… 11:45 Added more ice @ 80 11:55 Recirced throug bucket… 12:01 Heat X out @ 60 12:16 OG @ 1.057 via refract 12:18 OG @ 1050 via Hydro 12:21 7 min manual O2 12:22 Pitch yeast Ferming @ 65 Dumpped Keg…
Created with BeerSmith