Batch 1 of Dave's amber ale
| Dates |
| Date Brewed: | Mar 15, 2015 | Date Racked: | Mar 15, 2015 |
| Date Packaged: | Mar 15, 2015 | Date Ready: | Mar 15, 2015 |
| Selected Style and Target Specs |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 10.0 SRM | Maximum Color: | 17.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.50 US gals | Actual Wort Volume Before Boil: | 8.50 US gals |
| Target Wort Volume After Boil: | 7.00 US gals | Actual Wort Volume After Boil: | 7.00 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.046 SG | Actual Pre-Boil Gravity: | 1.046 SG |
| Target OG: | 1.056 SG | Actual OG: | 1.056 SG |
| Target FG: | 1.013 SG | Actual FG: | -No Record- |
| Target Apparent Attenuation: | 75.0 % | Actual Apparent Attenuation: | 100.0 % |
| Target ABV: | 5.6 % | Actual ABV: | 7.4 % |
| Target ABW: | 4.4 % | Actual ABW: | 5.9 % |
| Target IBU: (using Tinseth): | 34.4 IBU | Actual IBU: | 34.3 IBU |
| Target Color: (using Morey): | 12.2 SRM | Actual Color: | 12.2 SRM |
| Target Mash Efficiency: | 72.0 % | Actual Mash Efficiency: | 72.4 % |
| Target Fermentation Temp: | 64 ˚F | Actual Fermentation Temp: | 64 ˚F |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Pale Ale Malt | 12lb 0oz | 81.4 % | 5.1 | In Mash/Steeped |
| German Dark Munich Malt | 1lb 0oz | 6.8 % | 1.3 | In Mash/Steeped |
| US Caramel 40L Malt | 12.00 oz | 5.1 % | 4.3 | In Mash/Steeped |
| US Caramel 120L Malt | 8.00 oz | 3.4 % | 8.6 | In Mash/Steeped |
| US Victory Malt | 8.00 oz | 3.4 % | 2.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Sterling | 12.2 % | 1.00 oz | 34.4 | Loose Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeasts |
| Yeast Strain | Amount | Used |
| Wyeast 1056-American Ale | 1 pack | Popped @10:45am day of brew. |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride (ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 ˚F | 60 |
| General Notes |
| Nice to haves --- * extra propane * extra burner * thermometer * carbon filter, whole house filter housing, RV hose * fireplace lighter Weird things --- * Add 1 gallon to needed mash water to account for dead space * 13 gallons sanitizer—4 1/2 oz Starsan + 1/8 oz |
| Mash Notes |
|
Dough in 169°F Temp stabilized ~158°F Cold water added to stabilize ~154°F pH 4.7ish Added 1tsp Na2CO3 pH was 7 after 10mins Added 1 tsp Burton salt pH 5.5 ish Perfect! |
| Boil Notes |
| Fermentation Notes |
| Packaging Notes |
| Tasting Notes |