Colonial Ale 1 |
Type: All Grain | Date: 2/17/2003 |
Batch Size: 5.00 gal | Brewer: Doug |
| Boil Size: 6.00 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 40.0 | Brewhouse Efficiency: 56.00 |
| Taste Notes: Excellent!! |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 7.00 lb | Brown Malt (65.0 SRM) | Grain | 46.48 % | | 7.00 lb | Pale Malt (2 Row) UK (3.0 SRM) | Grain | 46.48 % | | 1.00 lb | Biscuit Malt (23.0 SRM) | Grain | 6.64 % | | 0.06 lb | Peat Smoked Malt (2.8 SRM) | Grain | 0.40 % | | 1.00 oz | Mt. Hood [4.20 %] (60 min) | Hops | 14.4 IBU | | 1.00 oz | Chinook [11.90 %] (5 min) | Hops | 8.1 IBU | | 1 Pkgs | Southwold Ale (White Labs #WLP025) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.058 SG | Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.016 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 5.43 % | Actual Alcohol by Vol: 0.65 % |
| Bitterness: 22.5 IBU | Calories: 43 cal/pint |
| Est Color: 35.1 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 15.06 lb |
| Sparge Water: 0.71 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Medium Body| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Mash In | Add 18.83 qt of water at 165.9 F | 154.0 F | | 10 min | Mash Out | Add 10.54 qt of water at 196.6 F | 168.0 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: Dried Malt Extract | Volumes of CO2: 2.4 |
| Pressure/Weight: 5.3 oz | Carbonation Used: 1 cup |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| My recipe actually used Gambrinus Honey Malt instead of the biscuit malt. |
