Type: All Grain

Date: 10/25/2011

Batch Size: 5.00 gal

Brewer: Alex Cando

Boil Size: 6.41 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

8.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.95 %

0.50 lb Amber Malt (22.0 SRM) Grain 4.76 %

0.50 lb Barley, Flaked (1.7 SRM) Grain 4.76 %

0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.76 %

0.50 lb Roasted Barley (300.0 SRM) Grain 4.76 %

1.00 oz Goldings, East Kent [5.00 %] (90 min) (First Wort Hop) Hops 24.6 IBU

0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 5.7 IBU

0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 3.0 IBU

1.00 items Ghost Pepper (Secondary 4.0 days) Misc

1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 5.67 %

Actual Alcohol by Vol: 0.65 %

Bitterness: 33.3 IBU

Calories: 43 cal/pint

Est Color: 18.6 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body

Total Grain Weight: 10.50 lb

Sparge Water: 2.80 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Single Infusion, Medium Body

Step Time Name Description Step Temp

60 min Mash In Add 13.13 qt of water at 165.9 F 154.0 F

10 min Mash Out Add 7.35 qt of water at 196.6 F 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 13.7 PSI

Carbonation Used: -

Keg/Bottling Temperature: 45.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

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