------------------------------------------------------------------------------- Speakeasy 3rd Anniversary Ale Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.0 34 68 Carastan 0.5 30 15 Victory (base) ----------- --- ------ ------ 2.5 NA 83 Totals Mini Mash Extract Potential 1: 83 GU * 68% / 3.5 Gal = 16.1 GU/Gal Mini Mash Extract Potential 2: 83 GU * 68% / 5 Gal = 11.3 GU/Gal Cooking Time: 170 F, 30 Min (time for heating + soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 9 36 324 Ultralight Malt ----------- --- ------ ------ 9 NA 324 Totals Extract Potential: 324 GU * 100% / 5 Gal = 64.8 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 2.0 oz 60 MBEOB 23 12.1 Chinook 2.0 oz 5 MBEOB 5 5.7 Cascade 2.0 oz 1 MBEOB 5 5.7 Mt Hood Other Additions: Amount When What ------ ---- --------- 1 tables 20 MBEOB Whirfloc (clarifier) Yeast: White Labs California Ale, WLP001 (35 ml, liquid) Attenuation: 73-80 Flocculation: High Optimum F Temp: 68-73 Priming: 4 oz dextrose Estimates: Initial GU: 76.1 Initial SG: 1.045 - 1.055 Brewing Dates: Brew / 1st F: 02/05/2005 (7) 2nd F: 02/12/2005 (14 / 21) Keg: 02/26/2005 (14 / 35) Tap 03/12/2005 (56 / 91) Fin: 05/07/2005 Measurements: Wort Boil Time: 60 min Starting Mash Water: 3.5 Gal Boiled Wort Volume: 2.9 Gal Evaporated Water: 0.6 Gal Average Wort Volume: 3.2 Gal 1st F Wort Volume: 5.1 Gal (added 2.2 Gal) Wort Pitch Temp: 115 F Wort Yeast Pitch Temp: 92 F 1st F SG (OG): 1.072 (estimate high by 4 GU) 2nd F SG: 1.026 Keg SG: 1.026 Tap SG (FG): 1.023 (estimate high by 22 GU) Tap pH: 4.39 Calculations: ABV: 6.4% (1.072 - 1.023) * 131 Apparent attenuation: 68.1% (1.072 - 1.023 / (1.072 - 1)) * 100 Wort SG (Wg): 1.122 72 GU * 5.1 Gal / 3.0 Gal = 122 GU Cg: 1.36 1 + ((1.122 - 1.050) / 0.2) IBU: 72.41 7,489 / (5.1 * 1.36)) * ( (2 oz * 0.121 AA * 0.23) + (2 oz * 0.057 AA * 0.05) + (2 oz * 0.057 AA * 0.05)) BU:GU Ratio: 1 72.4 IBU / 72 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - used braun hand mixer to aerate wort. (4 mins) - pitched yeast directly into fermenter. - mixed wort + yeast with metal spoon. Fermentation Notes: - after 12 hours fermentation was weak. (one bubble every 30 sec) - it took 24 hours till fermentation really got going. - fermentation was still going 48 hours later. - fermentation was down to one bubble every 30 sec after 50 hours -------------------------------------------------------------------------------