BAY13 Fiesta |
Type: Partial Mash | Date: 12/1/2006 |
Batch Size: 6.08 gal | Brewer: BAY13 |
| Boil Size: 7.23 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: BAY13 (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 6.61 lb | Light Dry Extract (8.0 SRM) | Dry Extract | 86.96 % | | 0.99 lb | Traditional Ale Malt (6.7 SRM) | Grain | 13.04 % | | 0.89 oz | Northern Brewer [8.50 %] (60 min) | Hops | 22.4 IBU | | 0.09 oz | Hallertauer [4.80 %] (30 min) | Hops | 1.0 IBU | | 0.09 oz | Saaz [4.00 %] (5 min) | Hops | 0.2 IBU | | 1 Pkgs | Octoberfest Lager Blend. (Wyeast Labs #2633) [Starter 1000 ml] | Yeast-Lager | |
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Beer Profile |
Est Original Gravity: 1.052 SG | Measured Original Gravity: 1.052 SG |
| Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.012 SG |
| Estimated Alcohol by Vol: 5.13 % | Actual Alcohol by Vol: 5.21 % |
| Bitterness: 23.6 IBU | Calories: 231 cal/pint |
| Est Color: 7.1 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Light Body, No Mash Out | Total Grain Weight: 0.99 lb |
| Sparge Water: 7.29 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, Light Body, No Mash Out| Step Time | Name | Description | Step Temp |
|---|
| 75 min | Mash In | Add 1.24 qt of water at 164.9 F | 150.0 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: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 16.3 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 50.0 F | Age for: 28.0 days |
| Storage Temperature: 41.0 F | |
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Notes |
Add the Light Dry Extract for the last 15min of the boil. Longer times will in a darker endresult.
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