reddskinnfan
Well-Known Member
Here is what I finally went with:
Boil Size: 12.68 gal
Boil Time: 60 min
Equipment: *My Kegs
End of Boil Volume 11.18 gal
Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 10.00 gal
Est Mash Efficiency 76.8 %
Ingredients:
5.40 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
2.70 g Gypsum (Calcium Sulfate) (Mash 0.0 mins)
8.0 oz Rice Hulls (0.0 SRM)
23 lbs Pale Malt, Optic (Thomas Fawcett) (3.0 SRM)
3 lbs Wheat, Flaked (1.6 SRM)
1 lbs Carared (Weyermann) (24.0 SRM)
0.68 oz HopShot [61.10 %] - Boil 60.0 min
3.00 oz Simcoe [13.20 %] - Steep/Whirlpool 30.0 min
1.50 oz Citra [14.20 %] - Steep/Whirlpool 30.0 min
1.50 oz Mosaic (HBC 369) [12.00 %] - Steep/Whirlpool 30.0 min
1.00 oz Chinook [14.30 %] - Steep/Whirlpool 30.0 min
1.00 oz Summit [16.70 %] - Steep/Whirlpool 30.0 min
1.0 pkg Vermont IPA (GigaYeast #GY054)
1 lbs Corn Sugar (Dextrose) (0.0 SRM)
3.00 oz Simcoe [13.00 %] - Dry Hop 8.0 Days
1.50 oz Centennial [10.00 %] - Dry Hop 8.0 Days
1.50 oz Chinook [13.00 %] - Dry Hop 8.0 Days
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 8.0 Days
1.00 oz Comet [9.50 %] - Dry Hop 8.0 Days
Beer Profile:
Est Original Gravity: 1.075 SG Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.4 % Actual Alcohol by Vol: 8.2 %
Bitterness: 130.1 IBUs Calories: 242.2 kcal/12oz
Est Color: 6.8 SRM
Mash Profile:
Mash Name: *Single Infusion, Light Body, Batch Sparge Total Grain Weight: 28 lbs 8.0 oz
Sparge Water: 6.49 gal Grain Temperature: 59.0 F
Sparge Temperature: 170.0 F Tun Temperature: 65.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.30
Mash In Add 41.25 qt of water at 161.7 F. Mash temp settled at 148 F for 75 min.
Sparge Step: Batch sparge with 2 steps (Drain mash tun, 6.49gal) of 170.0 F water
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: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes:
Steep/Whirlpool hops added at flame-out. Covered beer and let steep for 40 min.
Will be doing the first 4 day dry hop with half of the dry hops, on Tuesday.
Boil Size: 12.68 gal
Boil Time: 60 min
Equipment: *My Kegs
End of Boil Volume 11.18 gal
Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 10.00 gal
Est Mash Efficiency 76.8 %
Ingredients:
5.40 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
2.70 g Gypsum (Calcium Sulfate) (Mash 0.0 mins)
8.0 oz Rice Hulls (0.0 SRM)
23 lbs Pale Malt, Optic (Thomas Fawcett) (3.0 SRM)
3 lbs Wheat, Flaked (1.6 SRM)
1 lbs Carared (Weyermann) (24.0 SRM)
0.68 oz HopShot [61.10 %] - Boil 60.0 min
3.00 oz Simcoe [13.20 %] - Steep/Whirlpool 30.0 min
1.50 oz Citra [14.20 %] - Steep/Whirlpool 30.0 min
1.50 oz Mosaic (HBC 369) [12.00 %] - Steep/Whirlpool 30.0 min
1.00 oz Chinook [14.30 %] - Steep/Whirlpool 30.0 min
1.00 oz Summit [16.70 %] - Steep/Whirlpool 30.0 min
1.0 pkg Vermont IPA (GigaYeast #GY054)
1 lbs Corn Sugar (Dextrose) (0.0 SRM)
3.00 oz Simcoe [13.00 %] - Dry Hop 8.0 Days
1.50 oz Centennial [10.00 %] - Dry Hop 8.0 Days
1.50 oz Chinook [13.00 %] - Dry Hop 8.0 Days
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 8.0 Days
1.00 oz Comet [9.50 %] - Dry Hop 8.0 Days
Beer Profile:
Est Original Gravity: 1.075 SG Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.4 % Actual Alcohol by Vol: 8.2 %
Bitterness: 130.1 IBUs Calories: 242.2 kcal/12oz
Est Color: 6.8 SRM
Mash Profile:
Mash Name: *Single Infusion, Light Body, Batch Sparge Total Grain Weight: 28 lbs 8.0 oz
Sparge Water: 6.49 gal Grain Temperature: 59.0 F
Sparge Temperature: 170.0 F Tun Temperature: 65.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.30
Mash In Add 41.25 qt of water at 161.7 F. Mash temp settled at 148 F for 75 min.
Sparge Step: Batch sparge with 2 steps (Drain mash tun, 6.49gal) of 170.0 F water
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: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes:
Steep/Whirlpool hops added at flame-out. Covered beer and let steep for 40 min.
Will be doing the first 4 day dry hop with half of the dry hops, on Tuesday.