Hello everyone
this is my first attemp at all grain brewing, don't know if it worth sharing, here it is anyway
bitter-impatiente-alpha1
Standard/Ordinary Bitter
Type: All Grain Date: 06/12/2012
Batch Size (fermenter): 2.64 gal Brewer: impatients
Boil Size: 4.07 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 3.53 gal Brewhouse Efficiency: 50.00 %
Final Bottling Volume: 2.24 gal Est Mash Efficiency 64.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4 lbs 15.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.9 %
14.1 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 15.1 %
0.50 oz Goldings, East Kent [4.70 %] - Boil 60.0 min Hop 3 15.1 IBUs
0.50 oz Northern Brewer [9.00 %] - Boil 60.0 min Hop 4 28.9 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.041 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.006 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 44.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 5 lbs 13.1 oz
Sparge Water: 3.20 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 7.28 qt of water at 159.1 F 148.0 F 75 min
Sparge Step: Batch sparge with 2 steps (1.04gal, 2.16gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 1.60 oz Carbonation Used: Bottle with 1.60 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
this is my first attemp at all grain brewing, don't know if it worth sharing, here it is anyway
bitter-impatiente-alpha1
Standard/Ordinary Bitter
Type: All Grain Date: 06/12/2012
Batch Size (fermenter): 2.64 gal Brewer: impatients
Boil Size: 4.07 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 3.53 gal Brewhouse Efficiency: 50.00 %
Final Bottling Volume: 2.24 gal Est Mash Efficiency 64.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4 lbs 15.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.9 %
14.1 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 15.1 %
0.50 oz Goldings, East Kent [4.70 %] - Boil 60.0 min Hop 3 15.1 IBUs
0.50 oz Northern Brewer [9.00 %] - Boil 60.0 min Hop 4 28.9 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.041 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.006 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 44.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 5 lbs 13.1 oz
Sparge Water: 3.20 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 7.28 qt of water at 159.1 F 148.0 F 75 min
Sparge Step: Batch sparge with 2 steps (1.04gal, 2.16gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 1.60 oz Carbonation Used: Bottle with 1.60 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith