Sample Log #1
Specifics
Reference
Style:
Brew Date: June 1, 2009
Tap Date: September 1, 2009
Yield: 5 liters
Reference
Color (SRM/EBC):
25.9/51
Bitterness (Calc): 55.4 IBU (Daniels)
BU/GU: 0.81
Calories: 221 (12 ounces)
Conditioning: Keg
ABV: 7.7%
ABW: 6%
Batch No: 01_BB
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.066
Reading 1: 1.015  (4 days)
Reading 2: 1.012  (7 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 5.1° P
App. Atten.: 84.6%
Real Atten.: 69.3%
Status: On Tap
General Information
Method: All Grain
Cost: $31.10
Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Adjuncts
0.50 kilograms Brown Sugar (Dark)  
Non-Fermentables
1 tablet Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: British Ale
Manufacturer: Wyeast
Product ID: 1098
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 18–22°C
Amount: 1000 ml
Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size: 18.93 liters Boil Volume: 22.71 liters
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.95 liters
Efficiency: 72% Mash Tun Weight: 1.81 kilograms
Hop Utilization: 100% Mash Tun Volume: 18.93 liters
Loss: 0.95 liters Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
PPK: 2.3 Efficiency: 7.7%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 67.8°C

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 75.6°C

Add 30% of mash water at 197° F / 92° C

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 7 days @ 68° C
Secondary: 21 days @ 68° C
Age: 21 days @ 61° C
Tasting Reviews
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Brew Status
Sample Log #2Bottled
Sample Log #1On Tap
Sample Log #3Secondary
Upcoming Brews
Orange Krush Sep 14, 2009
60 Minute Ticker Oct 14, 2009