Joe's BrewBlogger 2.3
The web-based homebrew log and calculation suite
Sample Log #1
Specifics
General Information
Method: | All Grain |
Cost: | $31.10 |
Enter desired final yield (volume): |
11.00 kilograms | 85% of grist | |
0.66 kilograms | 5.1% of grist | |
0.66 kilograms | 5.1% of grist | |
0.50 kilograms | 3.9% of grist | |
0.12 kilograms | 0.9% of grist | |
12.94 kilograms | 100% of grist |
0.50 kilograms | Brown Sugar (Dark) |
1 tablet | Whirlfloc @ 15 minutes |
1.00 grams |
13.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
13.6 AAUs |
0.25 grams |
6.7% Pellets @ 60 minutes Type: Bittering Use: Boil |
1.7 AAUs |
1.00 grams |
4.2% Pellets @ 0 minutes Type: Aroma Use: Boil |
4.2 AAUs |
0.50 grams |
4.5% Pellets @ 0 minutes Type: Aroma Use: Dry Hop |
2.3 AAUs |
2.75 grams | Total Hop Weight | 21.7 AAUs |
Boil
Total Boil Time: | 90 minutes |
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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