Recipe Specifics:
Type: All Grain
SRM: 5.8
IBUS: 48.7
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 68.00 %
Notes:
I went backwards here with my second attempt at this beer. This is the first time I tried adding cane sugar to a keg and letting it carbonate (only because I didn’t have room in the keezer). During this time I seemed to lose quite a bit of the hop aroma.
Final Numbers:
Original Gravity: 1.059
Final Gravity: 1.010
ABV: 6.4%
Keg or Bottle: Keg
Keg Hops: No (kinda, see results page)
Oxygen: Shook Bucket
Water Profile:
| 8.50 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 3.70 g | Epsom Salt (MgSO4) (Mash 60.0 mins) | Water Agent | 2 | – |
| 1.10 g | Salt (Mash 60.0 mins) | Water Agent | 3 | – |
| 0.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 4 | – |
| 6.10 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 11 | – |
| 2.70 g | Epsom Salt (MgSO4) (Boil 60.0 mins) | Water Agent | 12 | – |
| 0.80 g | Salt (Boil 60.0 mins) | Water Agent | 13 | – |
| 0.40 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 14 | – |
| 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 | 1.6 | 0.7 | 0.2 | 0 | 0.1 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 106.5 | 18.2 | 28.8 | 309 | 48.8 | 16 | 8.1 | 8.1 | 341 | 13 | -74 | 6.3 |
Mash/Grain Profile:
Mash at 152.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 11 lbs 8.0 oz | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 80.7 % |
| 1 lbs | Vienna Malt (3.5 SRM) | Grain | 6 | 7.0 % |
| 12.0 oz | Caramel/Crystal Malt – 20L (20.0 SRM) | Grain | 7 | 5.3 % |
| 8.0 oz | Cara-Pils/Dextrine (2.0 SRM) | Grain | 8 | 3.5 % |
| 8.0 oz | Red Wheat Malt (2.4 SRM) | Grain | 9 | 3.5 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6.10 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 11 | – |
| 2.70 g | Epsom Salt (MgSO4) (Boil 60.0 mins) | Water Agent | 12 | – |
| 0.80 g | Salt (Boil 60.0 mins) | Water Agent | 13 | – |
| 0.40 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 14 | – |
| 28.35 g | Amarillo Gold [8.50 %] – Boil 16.0 min | Hop | 15 | 11.7 IBUs |
| 28.35 g | Cascade [5.50 %] – Boil 16.0 min | Hop | 16 | 7.6 IBUs |
| 28.35 g | Centennial [10.00 %] – Boil 16.0 min | Hop | 17 | 13.8 IBUs |
Fermentation:
Starter: Yes
Yeast: 4.5 ounces of WLP001 slurry 2nd generation
Temperature: Fermented at Fermented at 66 degrees +- 2 (went on vacation and when I came back it dropped down to 62 degrees, I tried to bring it back up).
Dry Hopping:
Put all the hops in the bucket in one dose for 5 days at 69 F
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Amarillo Gold [8.50 %] – Dry Hop 0.0 Days | Hop | 19 | 0.0 IBUs |
| 56.00 g | Centennial [10.00 %] – Dry Hop 0.0 Days | Hop | 20 | 0.0 IBUs |
-610x915.jpg)