Method: | All Grain |
2017-12-28: Northern Brewer hops from 2015 harvest. Very cold (8F), so the propane pressure was low and a 2.5 hour boil was required. The mash had an extra 2qt, which could be eliminated from the second batch sparge. |
Enter desired final yield (volume): |
15.00 pounds | 68.2% of grist | |
0.50 pounds | 2.3% of grist | |
0.50 pounds | 2.3% of grist | |
0.50 pounds | 2.3% of grist | |
0.75 pounds | 3.4% of grist | |
4.00 pounds | 18.2% of grist | |
0.75 pounds | 3.4% of grist | |
22.00 pounds | 100% of grist |
1/2 tsp. | Yeast Nutrient @ 10 minutes | |
1 | Whirlfloc @ 10 minutes |
2.50 ounces |
10% Leaf @ 120 minutes Type: Bittering Use: First Wort |
25 AAUs |
1.50 ounces |
10% Leaf @ 20 minutes Type: Flavor Use: Boil |
15 AAUs |
4.00 ounces | Total Hop Weight | 40 AAUs |
Total Boil Time: | 120 minutes |
Name: | American Ale II |
Manufacturer: | Wyeast |
Product ID: | 1272 |
Type: | Ale |
Flocculation: | High |
Attenuation: | 74% |
Temperature Range: | 60–72°F |
Amount: | 2000 ml |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
Hastings, Minnesota
Calicum: | 55 ppm |
Bicarbonate: | 196 ppm |
Sulfate: | 7.9 ppm |
Chloride: | 8.9 ppm |
Sodium: | 3 ppm |
Magnesium: | 24 ppm |
PH: | 7.4% |
Notes: | Taken from: Prepared by GWMAP |
Split Mash: 1) 4lbs 2-row, 4 lbs oats. Start by adding 2 gallons of room temperature water. Over the course of 30 minutes, raise the temperature to 155F. Large stove coil at 2.5. 2) The remaining grains are mashed with 3.5 gallons of water at 172F, to hit a mash temperature of 155F. Combine the mashes after the oats have reached temperature and rest for an additional hour. Mash Out: Mashout by draining the tun of 2 gallons of sweet wort, boiling it with an additional 6 quarts, and returning it to the tun. Rest for 20 minutes at 168F. Vorlauf and continue the draw with an additional 4 gallons of water at 168F. The whole sparge process will take about an hour with the value open halfway. |
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