|Bistro Cream Ale 1/27/2019|
Type: All Grain
Batch Size: 5.50 gal
|Boil Size: 9.32 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Jomebrew 11G Top Tier|
|Taste Rating(out of 50): 30.0||Brewhouse Efficiency: 80.00|
Est Original Gravity: 1.050 SG
|Measured Original Gravity: 1.051 SG|
|Est Final Gravity: 1.010 SG||Measured Final Gravity: 1.007 SG|
|Estimated Alcohol by Vol: 5.28 %||Actual Alcohol by Vol: 5.76 %|
|Bitterness: 13.5 IBU||Calories: 224 cal/pint|
|Est Color: 3.8 SRM||Color:
|Mash Name: #1 Single Infusion, Light Body, Batch Sparge||Total Grain Weight: 9.00 lb|
|Sparge Water: 7.24 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|
|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: 2.0|
|Pressure/Weight: 9.0 PSI||Carbonation Used: Keg|
|Keg/Bottling Temperature: 45.0 F||Age for: 30.0 days|
|Storage Temperature: 60.0 F|
Mashed in. forgot to lower temp scontrol from strike to mash temp. Must remember.
9:40 Mash started. added pinch campden to water. recirc 60 minutes
10:45 Xfer to kettle ~2g in kettle
added sparge water to 6.5G on level. Not enough. Added 2 gallons more
19.4 BRIX First Runnings
11:10 Slow lauter. Pump issues. Long time to get wort flowing.
7.5G in kettle. 10 BRIX Pre Boil
Took false bottom out of mash tun. Gross! Scrubbed with barkeeps friend.
Heated water to 130 with 4-5oz PBW. Recirc for 45 minutes.
Ran outof propane. Switched tanks.
12:00 Boil already started.
Added .04 oz magnum
12:20 11.4 Brix
Added .5 lb dry rice extract
12:30 Removed hops after 30 minutes. .4 oz was too much
1:05 Flame out
1:15 Wort at 65f.
Xfer to carboy I added some yest/trub from DIPA just kegged.
Recirculated hot PBW from mashtun to kettke and recirc 30 minutes
2:15 all done
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