------------------------------------------------------------------------------- Brain IPA Supplier: SF Brewcraft (Personal Recipe) Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.5 34 51 Crystal 10L 1.0 37 37 American 2-Row 0.5 34 17 Victory 0.5 32 16 Barley Flakes ----------- --- ------ ------ 3.0 NA 121 Totals Mini Mash Extract Potential 1: 121 GU * 50% / 3.5 Gal = 17.3 GU/Gal Mini Mash Extract Potential 2: 121 GU * 50% / 5 Gal = 12.1 GU/Gal Adjusted Mini Mash Extract Potential 1: 17.3 GU/Gal * (3.66 lb / 3 lb) = 21.1 GU/Gal Adjusted Mini Mash Extract Potential 2: 12.1 GU/Gal * (3.66 lb / 3 lb) = 14.8 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5 35 175 Scotts Pale Malt Extract 1 36 36 Clear Belgian Candi Sugar ----------- --- ------ ------ 6 NA 211 Totals Malt Extract Potential: 211 GU * 100% / 5 gal = 42.2 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.05 oz 60 MBEOB 23 12.1 Chinook 0.97 oz 20 MBEOB 15 6.5 Cascade 0.98 oz 10 MBEOB 12 5.6 Cascade 1.16 oz 5 MBEOB 5 3.8 Mt Hood 1.13 oz 1 MBEOB 5 3.8 Mt Hood 2.30 oz Dry, Keg 0 0 Mt Hood Other Additions: Amount When What ------ ---- --------- 1 capsule 10 MBEOB Servomyces (yeast nutrient) 1 tsp 10 MBEOB Irish Moss (clarifier) Yeast: White Labs California Ale, WLP001 (35 ml, liquid) Attenuation: 73-80 Flocculation: High Optimum F Temp: 68-73 Priming: 4.5 oz dextrose + 1 cup water Estimates: Initial GU: 54.3 (Grains EP + Malt EP) Initial SG: 1.054 Final SG: 1.008 ABV: 6.0% Target IBU: 65 Target BU:GU: 1.38 Aging: 14 days, 2 week(s), 0.5 month(s) Wort SG (Wg): 77.6 GU 54.3 GU * 5 Gal / 3.5 Gal Cg: 1.14 1 + ((1.078 - 1.050) / 0.2) IBU: 64.62 7,489 / (5 Gal * 1.14) * ( (1 oz * .121 AA * .23) + (1 oz * .065 AA * .15) + (1 oz * .056 AA * .12) + (2 oz * .038 AA * .05)) BU:GU Ratio: 1.38 65 IBU / 47 GU Brewing Dates: Brew / 1st F: 01/08/2006 (7 / 7), yeast pitch at 10:01 pm 2nd F: 01/15/2006 (12 / 19) Keg: 01/27/2006 (16 / 35) Tap 02/11/2006 (13 / 48) Fin: 03/12/2006 Aged: 16 days, 2.3 weeks, 0.5 months Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.35 Gal Evaporated Water: 0.65 Gal Average Wort Volume: 3.68 Gal 1st F Wort Volume: 5 Gal (added 1.65 Gal) Grains weight: 58.5 oz, 3.66 lb Mini Mash Start Temp: 97 F Mini Mash Heating Time: 34 min, 5:03 -> 5:37 Mini Mash Rest Time: 45 min Mini Mash Rest Temp: 155 F -> 136 F Mini Mash Time to Boil: 32 min, 6:33 -> 7:05 Full Malt Bucket/Lid: 91.25 oz Empty Malt Bucket/Lid: 10.20 oz Malt Weight: 81.05 oz, 5.06 lb Candi Sugar weight: 16.9 oz, 1.05 lb Wort Boil Time: 60 min, 7:33 -> 8:33 Wort Cooling Time: 37 min, 8:35 -> 9:12 Boiled Wort Pitch Temp: 79.1 F Additional Water Temp: 75.5 F Wort Yeast Pitch Temp: 77.7 F Wort Aeration Time: 35 min, 9:25 -> 10:00 Adjusted Mini-Mash GU: 21 Adjusted Initial GU: 57 (14.8 + 42.2) Mini Mash SG: 1.020 (estimate high by 1 GU) Boiled Wort SG: 1.092 1st F SG (OG): 1.061 (estimate low by 4 GU) 2nd F SG: 1.009 Keg SG: 1.009 Tap SG (FG): 1.008 (estimate low by 3 GU) Mash Water pH: 8.48 Mini Mash pH: 5.70 Boiled Wort pH: 5.37 1st F pH: 5.39 2nd F pH: 4.23 Keg pH: 4.23 Tap pH: 4.23 Calculations: ABV: 6.943% (1.061 - 1.008) * 131 Apparent attenuation: 86.88% (1.061 - 1.008) / (1.061 - 1) * 100 Mini Mash GU/Gal: 16 (estimate low by 2.8 GU) 20 GU * 4 Gal / 5 Gal Malt GU/Gal: 35 (estimate low by 3 GU) 61 GU - 16 GU Wort SG (Wg): 82.8 61 GU * 5 Gal / 3.68 Gal = Cg: 1.165 1 + ((1.165 - 1.050) / 0.2) IBU: 63.78 7,489 / (5 Gal * 1.165) * ( (1.05 oz * .121 AA * .23) + (0.97 oz * .065 AA * .15) + (0.98 oz * .056 AA * .12) + (2.29 oz * .038 AA * .05)) BU:GU Ratio: 1.05 63.78 / 61 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary - started brewing at 4:30pm - finished with brewing, cleanup and notes at 10:30pm - when removing the grains and dipping them, i laid the large wooden spoon across the top of the pot and set the grains bag down on top of it multipe times to break up the grains so they would drain better. this seemed to extract a lot more grit from the grains and left the wort water much clowdier than usual. Notes: - based off the mini mash recipie for "Speakeasy 3rd Anniversary Ale" from moorbeer.com. added barley flakes (for mouth feel.) using a different malt extract which will hopefully give a much lower final gravity. also using belgian candi suger to help ensure a low final gravity. ;) since i want the final gravity to be lower, i also lowered the total malt content so the beer wouldn't be too strong. then i adjusted down the hops accordingly to keep appox the same BU:GU ratio. added dry hopping. - the recipie was changed at the beer store: 1) crystal 10 was substituted for carastan 2) 0.5 lb less crystal 10 was used and 3) 1 lb of 2-Row was added - at the time of kegging, it tasted really good. not too sweet. - microwaved the filled dry hop bag for 3 mins on high to steralize it. probably a bad idea. the hops smelled cooked. hopefully i didn't ruin the beer. - used what i though was plenty of rocks to weigh the hop bag down, but it wasn't enough ahd it was floating when i transfered the beer to the keg. - the bag of hops finally sank to the bottom. - a week after tapping, the output on tap on the kegerator stopped flowing. turned out the quick disconnect value on the beer output line actually got plugged by hop particles. -------------------------------------------------------------------------------