INGREDIENTS(Grain):
3.0 lbs DeWolf-Cosyns 2-row Pilsen
4.0 lbs DeWolf-Cosyns Munich
1.0 lbs DeWolf-Cosyns Aromatic
Hops:
Oz. Type %AA Boil Steep IBUs %IBUs
---- ------------------- --- ---- ----- ----- -----
0.50 Mt. Hood 6.3 60 14.10 39.13
0.50 Mt. Hood 6.3 30 7.19 19.96
1.00 Mt. Hood 4.2 15 5.01 13.91
1.00 Tettnanger 3.4 15 4.06 11.26
1.00 Mt. Hood 4.2 5 * 3.13 8.70
1.00 Tettnanger 3.4 5 * 2.54 7.04
36.04
* Allowed to steep while cooling.
Boil times are in minutes
3.0 g dry Irish Moss - rehydrated in water for 2 hrs.
Wyeast #1338 European Ale yeast. Used starter.
WATER TREATMENT
All water was charcoal filtered. The mash and sparge water, 9 gallons, was
treated as:
salt g/gal total ion ppm
---------- ----- ----- ----- ---
CaSO4.2H2O 1.00 9.00 Ca++ 61
SO4-- 147
NaCl 0.25 2.25 Na+ 26
Cl- 40
MASH - Single Infusion
Strike Temperature
Grist total : 8.000 lbs (3.629 kgs)
Water/Grist : 1.330 qts/lb (2.775 L/kg)
Total water : 2.660 gals (10.069 L)
Temp grist : 23.000 c ( 23.000 C)
Mash temp : 153.000 F ( 67.222 C)
Water temp : 162.180 F ( 72.322 C)
Sparge yield: 8.00 gals: SG: 1.030 (1.025 @ 34.00 C)
Boil yield: SG: 1.044 (1.045 @ 6.0 C)
FERMENTATION
Original Primary Gravity : 1.044 (1.045 @ 6.0 C)
Final Primary Gravity : 1.015 (1.013 @ 22.5 C)
Original Primary pH : 5.0
Final Primary pH : 4.5-5.0
Primary Temperature : 69.8-73.4 F (21-23 C)
Boiling time (minutes) : 110 (55 volume reduction)
Primary Fermentation : 4 days
Original secondary Gravity: 1.0145 (1.013 @ 22.5 C)
Final secondary Gravity: 1.0144 (1.013 @ 22.0 C)
Original secondary pH : 4.5-5.0
Final secondary pH : 4.5-5.0
Secondary Temperature : 21.0 C
Secondary Fermentation : 2.5 days
Original Primary Gravity: 1.044
Final Secondary Gravity: 1.014
Alc % by weight: 3.066
Alc % by volume: 3.863
Allowed to cold condition in keg for 1 month at 40F.
Good session beer since it's relatively low alcohol (3.9%vv). Quite clean, good
maltiness, medium bitterness with Mt. Hood hop tang evident.