Mash In Add 12.63 Cup of water at 168.2 F 156.0 F 45 min Mash Steps Name Description Step Temperature Step Time Sparge Temperature: 168.0 F Tun Temperature: 72.0 FĪdjust Temp for Equipment: FALSE Mash PH: 5.20 Sparge Water: 0.75 gal Grain Temperature: 72.0 F Hood – Boil 60.0 min Hop 6 34.0 IBUsĠ.30 oz Cascade – Boil 30.0 min Hop 7 21.8 IBUsĠ.5 pkg Essex Ale Yeast (White Labs #WLP022) Yeast 8 -Beer ProfileEst Original Gravity: 1.075 SG Measured Original Gravity: 1.065 SGĮst Final Gravity: 1.022 SG Measured Final Gravity: 1.010 SGĮstimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 7.2 %īitterness: 55.8 IBUs Calories: 217.3 kcal/12ozĮst Color: 35.2 SRM Mash ProfileMash Name: Single Infusion, Full Body Total Grain Weight: 43.40 oz Taste Notes: IngredientsIngredients Amt Name Type # %/IBUģ0.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 69.1 %Ħ.00 oz Special B (Castle Malting) (152.3 SRM) Grain 2 13.8 %Ĥ.00 oz Crystal Dark – 77L (Crisp) (75.0 SRM) Grain 3 9.2 %Ġ.40 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 4 0.9 %ģ.00 oz Soft Candi Sugar, Brun Foncé (Dark) (22.0 SRM) Dry Extract 5 6.9 %Ġ.30 oz Mt. Batch Size (fermenter): 1.00 gal Brewer: Peabody Picoīoil Size: 1.55 gal Asst Brewer: Boil Time: 60 min Equipment: Pete’s HardwareĮnd of Boil Volume 1.05 gal Brewhouse Efficiency: 72.00 %įinal Bottling Volume: 0.90 gal Est Mash Efficiency 72.8 %įermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
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