Lee Birkett's IPA |
Type: All Grain | Date: 5/18/2004 |
Batch Size: 5.00 gal | Brewer: Lee Birkett |
| Boil Size: 6.20 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: My Equip (6+gal) and Rubbermaid Cooler (5 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 70.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 12.00 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 87.27 % | | 1.00 lb | Munich Malt - 10L (10.0 SRM) | Grain | 7.27 % | | 0.50 lb | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 3.64 % | | 0.25 lb | Cara-Pils/Dextrine (2.0 SRM) | Grain | 1.82 % | | 1.00 oz | Centennial [9.10 %] (60 min) | Hops | 28.9 IBU | | 1.00 oz | Cascade [5.40 %] (15 min) | Hops | 8.5 IBU | | 1.00 oz | Williamette [4.30 %] (5 min) | Hops | 2.7 IBU | | 0.50 tsp | Irish Moss (Boil 15.0 min) | Misc | | | 1 Pkgs | American Ale (Wyeast Labs #1056) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.070 SG | Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.017 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 6.93 % | Actual Alcohol by Vol: 0.65 % |
| Bitterness: 40.2 IBU | Calories: 43 cal/pint |
| Est Color: 8.6 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Full Body, No Mash Out | Total Grain Weight: 13.75 lb |
| Sparge Water: 3.86 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Single Infusion, Full Body, No Mash Out| Step Time | Name | Description | Step Temp |
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| 60 min | Mash In | Add 17.19 qt of water at 167.5 F | 153.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 3.8 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Batch Sparge Process.
1) Deduct losses from mash water (grain absorption and mash tun) to give wort collected at 1st run.
2) 17.19qt = 4.3gal (mash water) - 1.65gal (grain) - 0.3gal (mash tun) = 2.35gal
3) Boil vol required = 6.2gal
4) Divide boil vol by 2. 6.2gal/2 = 3.1gal = vol required from each running (there will be two equal runs).
5) Determine top-up water reqd for 1st run. 3.1gal - 2.35gal = 0.75gal
6) Add 0.75gal before 1st run to give 3.1gal required.
7) Add 3.1gal after 1st run, wait 10 min, vorlauf and combine with 1st run.
8) You should end up with your 6.2gal boil volume.
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