11/11/11 Brewday Northern English Brown

This is my second attempt at a Northern English Brown, my first I used that goddamned Nottingham dry yeast and it didn't turn out well.  Hopefully this one works out better with the correct liquid yeast.

Northern English Brown

Northern English Brown Ale

Type: All Grain	Date: 11/11/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 13.71 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 87.3 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.0 % 1 lbs 8.0 oz Special Roast (50.0 SRM) Grain 2 7.5 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.0 % 1 lbs Victory Malt (25.0 SRM) Grain 4 5.0 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.3 % 4.0 oz Pale Chocolate (200.0 SRM) Grain 6 1.3 % 70.83 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 23.3 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 1.00 mg Sanitize Pump (Boil 10.0 mins) Other 9 - 42.50 g Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 10 2.3 IBUs 2.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 11 - 2.20 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Beer Profile
Est Original Gravity: 1.054 SG	Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.5 %	Actual Alcohol by Vol: 5.5 %
Bitterness: 25.6 IBUs	Calories: 183.8 kcal/12oz
Est Color: 14.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 20 lbs
Sparge Water: 10.11 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 7.50 gal of water at 161.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 10.11 gal water at 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: Keg	Volumes of CO2: 1.5
Pressure/Weight: 1.37 PSI	Carbonation Used: Keg with 1.37 PSI
Keg/Bottling Temperature: 40.0 F	Age for: 30.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 65.0 F
Notes

10/30/11 Brewday Oud Bruin

Third sour attempt (not including regular beers that had brett strains added to them) that was influenced by the wonderful 529 brewed by my local brewery Squatter's.

Oud Bruin

Flanders Brown Ale/Oud Bruin

Type: All Grain	Date: 10/30/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 14.42 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 87.3 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 35.0
Taste Notes: 11/05/11 Moved to secondary and added roselare yeast, gravity 1.032.
Ingredients
Ingredients Amt Name Type # %/IBU 17 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 57.1 % 8 lbs Munich Malt (9.0 SRM) Grain 2 26.9 % 1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 5.0 % 1 lbs Aromatic Malt (26.0 SRM) Grain 4 3.4 % 1 lbs Special B Malt (180.0 SRM) Grain 5 3.4 % 1 lbs White Wheat Malt (2.4 SRM) Grain 6 3.4 % 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.8 % 56.70 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 17.3 IBUs 2.00 oz Immersion Chiller (Boil 20.0 mins) Other 9 - 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 12 - 2.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] Yeast 13 - 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.079 SG	Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.5 %	Actual Alcohol by Vol: 9.3 %
Bitterness: 17.3 IBUs	Calories: 271.2 kcal/12oz
Est Color: 19.9 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body	Total Grain Weight: 29 lbs 12.0 oz
Sparge Water: 9.19 gal	Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein Rest Add 9.30 gal of water at 131.0 F 122.0 F 30 min Saccharification Heat to 154.0 F over 15 min 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 9.19 gal water at 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI	Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 65.0 F
Notes

10/16/11 Brewday Bighand Amber

This is the first recipe I have developed 100% on my own start to finish.  It is a pretty basic recipe designed to showcase American hops.

Bighand Amber

American Amber Ale

Type: All Grain	Date: 10/16/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 13.71 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 81.8 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 % 2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.5 % 2 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 9.5 % 1 lbs White Wheat Malt (2.4 SRM) Grain 4 4.8 % 21.26 g Apollo [18.90 %] - Boil 60.0 min Hop 5 26.4 IBUs 21.26 g Falconer's Flight [10.50 %] - Boil 60.0 min Hop 6 14.7 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 35.44 g Apollo [18.90 %] - Boil 15.0 min Hop 8 11.8 IBUs 35.44 g Falconer's Flight [10.50 %] - Boil 15.0 min Hop 9 6.5 IBUs 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 11 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 12 - 56.70 g Apollo [18.90 %] - Boil 0.0 min Hop 13 0.0 IBUs 56.70 g Falconer's Flight [10.50 %] - Boil 0.0 min Hop 14 0.0 IBUs 2.0 pkg US-05 American Ale (Danstar #US-05 ) [125.00 ml] Yeast 15 -
Beer Profile
Est Original Gravity: 1.051 SG	Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.3 %	Actual Alcohol by Vol: 5.2 %
Bitterness: 59.4 IBUs	Calories: 169.1 kcal/12oz
Est Color: 16.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 21 lbs
Sparge Water: 10.17 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 6.56 gal of water at 163.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 10.17 gal water at 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: Keg	Volumes of CO2: 2.4
Pressure/Weight: 21.64 PSI	Carbonation Used: Keg with 21.64 PSI
Keg/Bottling Temperature: 60.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F

09/25/11 Brewday Belgian Dubbel

 This was my first try at a Dubbel and my LHBS did not have the yeast called for in the original recipe (Wyeast 3787) so I tried the two yeasts in the recipe.  The Wyeast 3522 finished out just fine but the White Labs WLP540 stopped at around 1.022.  I added a culture of the White Labs WLP653 Brettanomyces Lambicus strain.  It dropped to 1.012 by 11/11/11 but tasted a little thin.  We'll see if it keeps changing...

Belgian Dubbel

Belgian Dubbel

Type: All Grain	Date: 9/25/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 14.42 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 83.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: WLP540 finished at 1.022, added Brett L culture 10/15/11. WY3522 finished at 1.012 kegged 10/15/11. Brett L keg gravity was 1.012 on 11/11/11.
Ingredients
Ingredients Amt Name Type # %/IBU 18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.2 % 2 lbs Munich Malt (9.0 SRM) Grain 2 7.7 % 1 lbs Aromatic Malt (26.0 SRM) Grain 3 3.8 % 1 lbs Caramunich Malt (56.0 SRM) Grain 4 3.8 % 1 lbs Special B Malt (180.0 SRM) Grain 5 3.8 % 2 lbs Candi Sugar, Dark (160.0 SRM) Sugar 6 7.7 % 1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 7 3.8 % 113.40 g Tettnang [3.20 %] - Boil 60.0 min Hop 8 23.2 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 11 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 12 - 1.0 pkg Abbey IV Ale (White Labs #WLP540) [3000.00 ml] Yeast 13 - 1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [1500.00 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.067 SG	Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.007 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.9 %	Actual Alcohol by Vol: 7.0 %
Bitterness: 23.2 IBUs	Calories: 218.2 kcal/12oz
Est Color: 22.7 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 26 lbs
Sparge Water: 10.49 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 7.19 gal of water at 160.2 F 149.0 F 75 min
Sparge Step: Fly sparge with 10.49 gal water at 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: Keg	Volumes of CO2: 3.0
Pressure/Weight: 30.20 PSI	Carbonation Used: Keg with 30.20 PSI
Keg/Bottling Temperature: 60.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes

09/04/11 Brewday Sorachi Ace Pale Ale

This is a pale ale I designed to showcase the flavors and aromas of the Japanese hope Sorachi Ace.  I've got to say I love the flavors but not sure if I would want to brew this more than once every year or two.  I split the batch with Nottingham dry yeast and US-05.  The US-05 is much cleaner and better.

Sorachi Pale Ale

American Pale Ale

Type: All Grain	Date: 9/4/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 13.71 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 76.4 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 18 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 83.7 % 1 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 2 7.0 % 1 lbs Munich Malt (9.0 SRM) Grain 3 4.7 % 1 lbs White Wheat Malt (2.4 SRM) Grain 4 4.7 % 28.35 g Apollo [18.90 %] - Boil 60.0 min Hop 5 35.3 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 56.70 g Sorachi Ace [12.00 %] - Boil 10.0 min Hop 7 9.0 IBUs 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 - 56.70 g Sorachi Ace [12.00 %] - Boil 0.0 min Hop 11 0.0 IBUs 2.0 pkg Nottingham Yeast (Lallemand #-) [25.00 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.052 SG	Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 %	Actual Alcohol by Vol: 5.2 %
Bitterness: 44.2 IBUs	Calories: 173.0 kcal/12oz
Est Color: 7.3 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 21 lbs 8.0 oz
Sparge Water: 10.07 gal	Grain Temperature: 75.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 75.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 6.72 gal of water at 160.9 F 150.0 F 75 min
Sparge Step: Fly sparge with 10.07 gal water at 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: Keg	Volumes of CO2: 2.5
Pressure/Weight: 14.89 PSI	Carbonation Used: Keg with 14.89 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes

09/11/11 Brewday Fat Tire Clone III

This is my third iteration of a Fat Tire clone.  I think it may be my last, the beer is just not that interesting.  This is also the LAST beer I will use Nottingham dry yeast in.  There is way too much fruity esters in this beer.  I remembered Nottingham being much cleaner.  (Especially considering the low fermentation temps.)

Fat Tire Clone III

American Amber Ale

Type: All Grain	Date: 9/11/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 13.98 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 13.00 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 85.2 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.9 % 2 lbs Munich Malt (9.0 SRM) Grain 2 9.6 % 1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 4.8 % 12.0 oz Victory Malt (25.0 SRM) Grain 4 3.6 % 56.70 g Williamette [4.80 %] - Boil 60.0 min Hop 5 17.2 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 28.35 g Williamette [4.80 %] - Boil 10.0 min Hop 7 1.7 IBUs 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 - 28.35 g Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 11 0.0 IBUs 2.0 pkg Nottingham Yeast (Lallemand #-) [25.00 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.051 SG	Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 %	Actual Alcohol by Vol: 5.4 %
Bitterness: 18.9 IBUs	Calories: 168.6 kcal/12oz
Est Color: 8.2 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 20 lbs 12.0 oz
Sparge Water: 10.98 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 6.48 gal of water at 165.9 F 154.0 F 60 min
Sparge Step: Fly sparge with 10.98 gal water at 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: Keg	Volumes of CO2: 2.4
Pressure/Weight: 21.64 PSI	Carbonation Used: Keg with 21.64 PSI
Keg/Bottling Temperature: 60.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes

08/28/11 Brewday Orval Clone

After the failure that was my first attempt at a sour (see my Berliner Weisse recipe) I tried a clone of one of my favorite Belgian beers, Orval.  I fermented with the WLP510 for two weeks then racked to secondary and added the Brettanomyces Bruxellensis.  Following is my recipe.

Orval Clone

Belgian Specialty Ale

Type: All Grain	Date: 8/28/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 14.42 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 83.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: Moved to secondary and added Brett B culture 09/07/2011, gravity was at 1.012. Gravity 09/24/11 was 1.008, no brett taste yet... 10/09/2011 gravity was 1.008, a small amount of brett taste. Moved to keg 10/14/11. 11/11/11 gravity was 1.006, more brett taste.
Ingredients
Ingredients Amt Name Type # %/IBU 17 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 77.3 % 3 lbs Caramunich Malt (56.0 SRM) Grain 2 13.6 % 2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 3 9.1 % 28.35 g Magnum [13.50 %] - Boil 60.0 min Hop 4 25.2 IBUs 28.35 g Tettnang [3.20 %] - Boil 60.0 min Hop 5 6.0 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 56.70 g Styrian Goldings [3.80 %] - Boil 15.0 min Hop 7 3.8 IBUs 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 9 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 10 - 56.70 g Styrian Goldings [3.80 %] - Boil 0.0 min Hop 11 0.0 IBUs 2.0 pkg Bastogne Belgian Ale (White Labs #WLP510) [4000.00 ml] Yeast 12 - 2.0 pkg Brettanomyces Bruxellensis (Wyeast Labs #3112) [125.00 ml] [Add to Secondary] Yeast 13 - 113.40 g Styrian Goldings [3.80 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.058 SG	Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.008 SG	Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 6.6 %	Actual Alcohol by Vol: 7.1 %
Bitterness: 34.9 IBUs	Calories: 189.9 kcal/12oz
Est Color: 10.3 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 22 lbs
Sparge Water: 11.07 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 6.25 gal of water at 163.7 F 152.0 F 60 min
Sparge Step: Fly sparge with 11.07 gal water at 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: Keg	Volumes of CO2: 3.0
Pressure/Weight: 20.72 PSI	Carbonation Used: Keg with 20.72 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes