Columbus Spelt Beer
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.
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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