Columbus Spelt Beer

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Hop Oil Information and Taste Metrics

 

 

 

 

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Recipe Specifics:

Type: All Grain
SRM: 3.2
IBUS: 49.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 75.00 %

Notes:

Somehow my refractometer was off by 8 points, measured with hydrometer and adjusted refractometer.

First time doing a closed kegging through the keg diptube, dont forget to purge the c02 first!

Racking directly into ball lock on keg.

Racking directly into ball lock on keg.

Final Numbers:

Original Gravity: 1.043
Final Gravity: 1.012
ABV: 4.1%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen

Water Profile:

 

Amt Name Type # %/IBU
3.60 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
2.80 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
4.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 8

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1 0 0 0 0.8

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
120 0 8 148.5 106 16 6.3 6.3 300 13 -72 1.4

Mash/Grain Profile:

Mash at 156.0 F for 60 Minutes

Amt Name Type # %/IBU
7 lbs 8.0 oz Organic 2-Row (2.0 SRM) Grain 3 78.9 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 10.5 %
1 lbs Spelt, Flaked (2.0 SRM) Grain 5 10.5 %

Boil Ingredients:

Amt Name Type # %/IBU
10.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 6 20.3 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
4.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
28.00 g Amarillo Gold [8.50 %] – 30 Min Hopstand Hop 9 6.9 IBUs
28.00 g Columbus (Tomahawk) [14.00 %] – 30 Min Hopstand Hop 10 11.4 IBUs
28.00 g Columbus (Tomahawk) [14.00 %] – 30 Min Hopstand Hop 11 11.4 IBUs
28.00 g Simcoe [13.00 %] – 30 Min Hopstand Hop 12 10.5 IBUs

 

Fermentation:

Starter: No

Yeast: 4 Ounces of WLP002 4th generation 50 days old

Temperature: 62 F for first 24 hours, bumped to 66 for remainder of fermentation.

Dry Hopping:

Kegged with all of the dry hop additions in the keg for 3 days at 71 F and then put in keezer leaving hops in the keg.

Amt Name Type # %/IBU
40.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs
20.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] – Dry Hop 0.0 Days Hop 15 0.0 IBUs

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