Uncategorized – Wilberforce brewing Sun, 14 Oct 2018 00:13:18 +0000 en-NZ hourly 1 https://wordpress.org/?v=5.3.6 Decoction Concoction – CalCom SMaSH – California Common Beer /decoction-concoction-calcom-smash-california-common-beer/ Sun, 14 Oct 2018 00:13:18 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1767
 
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 10 Mar 2018
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Brought mash up to 62c Drew off 2L mash and liquid, Brought to boil for 10 mins. Repeated 3 times. Mashout 72c.

Ingredients
Amt Name Type # %/IBU
1.00 g Lactic Acid (Mash 60.0 mins) Water Agent 1
6.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 2 100.0 %
5.00 g Polaris [21.00 %] – Boil 60.0 min Hop 3 9.8 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 4
15.00 g Polaris [21.00 %] – Boil 15.0 min Hop 5 14.6 IBUs
25.00 g Polaris [21.00 %] – Steep/Whirlpool 15.0 min Hop 6 12.2 IBUs
2.0 pkg California Lager (Mangrove Jack’s #M54) Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 36.6 IBUs
Est Color: 3.7 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Decoction Mash, Triple
Sparge Water: 9.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 6.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Acid Rest Add 25.04 l of water at 36.2 C 35.0 C 45 min
Protein Rest Decoct 6.68 l of mash and boil it 50.0 C 60 min
Saccharification Decoct 8.36 l of mash and boil it 64.4 C 15 min
Saccharification Decoct 3.62 l of mash and boil it 68.9 C 15 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 9.97 l water at 75.6 C

Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith

]]>
Pale Ale – Deep Creak Lotus /pale-ale-deep-creak-lotus/ Sun, 26 Aug 2018 05:53:39 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1764
 
Type: All Grain
Batch Size: 26.00 l
Boil Size: 30.63 l
Boil Time: 60 min
End of Boil Vol: 28.12 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 28 Jan 2013
Brewer: Rhys Williams
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
4.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3
5.00 kg Gladfield Ale Malt (3.0 SRM) Grain 4 96.2 %
0.20 kg Gladfield Light Crystal Malt (32.0 SRM) Grain 5 3.8 %
10.50 g Pacific Jade [13.00 %] – Boil 60.0 min Hop 6 14.0 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 7
30.00 g Wai-iti [3.00 %] – Boil 10.0 min Hop 8 3.4 IBUs
30.00 g Taiheke – Cascade, New Zealand [7.00 %] – Steep/Whirlpool 15.0 min Hop 9 5.4 IBUs
30.00 g Wai-iti [3.00 %] – Steep/Whirlpool 15.0 min Hop 10 2.3 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11
1.37 tsp Yeast Nutrient (Primary 3.0 days) Other 12
30.00 g Taiheke – Cascade, New Zealand [7.00 %] – Dry Hop 4.0 Days Hop 13 0.0 IBUs
30.00 g Wai-iti [3.00 %] – Dry Hop 4.0 Days Hop 14 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.045 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 25.0 IBUs
Est Color: 5.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 22.27 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.66
Measured Mash PH: 5.20
Total Grain Weight: 5.20 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.56 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 22.27 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

]]>
Decoction Concoction – SMaSH /decoction-concoction-smash/ Sat, 10 Mar 2018 02:01:41 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1761
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 10 Mar 2018
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Brought mash up to 62c Drew off 2L mash and liquid, Brought to boil for 10 mins. Repeated 3 times. Mashout 72c.

Ingredients
Amt Name Type # %/IBU
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
6.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
15.00 g Nelson Sauvin [12.00 %] – Boil 60.0 min Hop 3 16.7 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 4
15.00 g Nelson Sauvin [11.30 %] – Boil 15.0 min Hop 5 7.8 IBUs
55.00 g Nelson Sauvin [11.30 %] – Steep/Whirlpool 15.0 min Hop 6 14.3 IBUs
2.0 pkg California Lager (Mangrove Jack’s #M54) Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.8 IBUs
Est Color: 4.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Decoction Mash, Triple
Sparge Water: 9.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
Measured Mash PH: 5.20
Total Grain Weight: 6.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Acid Rest Add 25.04 l of water at 36.2 C 35.0 C 45 min
Protein Rest Decoct 6.68 l of mash and boil it 50.0 C 60 min
Saccharification Decoct 8.36 l of mash and boil it 64.4 C 15 min
Saccharification Decoct 3.62 l of mash and boil it 68.9 C 15 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 9.97 l water at 75.6 C

Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Mashed to 63c. Drew off 2L mash and liquid – brought to boil and boiled for 10 mins. Re-added to mash. Repeated 3 times. Mashout at 72c.

 
]]>
Irish Stout – WBC /irish-stout-wbc/ Sat, 29 Jul 2017 08:46:16 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1721
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 29 Jun 2017
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
2.00 g Citric Acid (Mash 60.0 mins) Water Agent 1
3.50 kg Gladfield Ale Malt (3.0 SRM) Grain 2 61.4 %
1.00 kg Barley, Flaked (1.7 SRM) Grain 3 17.5 %
0.40 kg Gladfield Dark Crystal Malt (96.4 SRM) Grain 4 7.0 %
0.40 kg Gladfield Roast Barley (736.0 SRM) Grain 5 7.0 %
0.20 kg Carafa III (525.0 SRM) Grain 6 3.5 %
0.20 kg Gladfield Gladiator Malt (5.1 SRM) Grain 7 3.5 %
30.00 g NZ Challenger [7.40 %] – Boil 75.0 min Hop 8 22.6 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 9
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 22.6 IBUs
Est Color: 44.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Sparge Water: 19.84 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.43
Measured Mash PH: 5.20
Total Grain Weight: 5.70 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.87 l of water at 75.7 C 68.9 C 45 min

Sparge: Batch sparge with 2 steps (5.34l, 14.50l) of 75.6 C water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Recipe from memory as did not save ;-(

Mashout 15 mins at 76c, vorlauf dark grains

og. 1.051 f.g 1.020 4.04% abv

]]>
Belgian Brune /belgian-brune/ Sun, 25 Jun 2017 01:21:18 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1672
  • 6kg Gladfield pils malt
  • 300g Gladfield toffee malt
  • 300g Carared malt
  • 30g Motueka 6.4% @ 60
  • 10g Motueka @ 15, 1g Koppa floc
  • 600 g cane sugar – converted to candi sugar with 2.5g lime, 2.5g wyeast yeast nutrient
  • Used 2nd Gen Safale BE-256 harvested from Belgian Blonde.

    Use Tilt digital hydrometer

     

    ]]>
    Belgian Blonde /belgian-blonde/ Sun, 18 Jun 2017 03:21:04 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1679
  • 6kg Gladfield pils malt
  • 600g amomatic malt
  • 30g Motueka 6.4% @ 60
  • 600 g cane sugar – converted to candi sugar with 2.5g lime, 2.5g wyeast yeast nutrient – to mid blonde
  • 2 packets of  Safale BE-256 yeast

    Use Tilt digital hydrometer

    ]]>
    Home Grown Green Hop Ale /home-grown-green-hop-ale/ Sun, 09 Apr 2017 03:34:56 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1683 Pale ale with 400g home grown hops

    ]]>
    Weizenbock /weizenbock/ Sat, 11 Mar 2017 03:40:32 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1692
    Type: All Grain
    Batch Size: 26.00 l
    Boil Size: 29.00 l
    Boil Time: 60 min
    End of Boil Vol: 26.50 l
    Final Bottling Vol: 26.00 l
    Fermentation: Ale, Two Stage
    Date: 11 Mar 2017
    Brewer: Rhys
    Asst Brewer:
    Equipment: Viaola Mash/Boil
    Efficiency: 75.00 %
    Est Mash Efficiency: 77.9 %
    Taste Rating: 30.0
    Taste Notes:
    Ingredients
    Amt Name Type # %/IBU
    4.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 43.0 %
    4.00 kg Gladfield Wheat Malt (2.1 SRM) Grain 2 43.0 %
    0.70 kg Caramunich I (Weyermann) (51.0 SRM) Grain 3 7.5 %
    0.25 kg Gladfield Aurora Malt (29.4 SRM) Grain 4 2.7 %
    0.25 kg Gladfield Medium Crystal Malt (56.3 SRM) Grain 5 2.7 %
    0.10 kg Gladfield Pale Chocolate Malt (456.9 SRM) Grain 6 1.1 %
    50.00 g Wakatu (Hallertau Aroma) [6.10 %] – Boil 60.0 min Hop 7 22.0 IBUs
    1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 8

    Gravity, Alcohol Content and Color

    Est Original Gravity: 1.085 SG
    Est Final Gravity: 1.018 SG
    Estimated Alcohol by Vol: 8.8 %
    Bitterness: 22.0 IBUs
    Est Color: 17.7 SRM
    Measured Original Gravity: 1.046 SG
    Measured Final Gravity: 1.010 SG
    Actual Alcohol by Vol: 4.7 %
    Calories: 427.1 kcal/l

    Mash Profile

    Mash Name: Single Infusion, Light Body, No Mash Out
    Sparge Water: 14.06 l
    Sparge Temperature: 75.6 C
    Adjust Temp for Equipment: TRUE
    Est Mash PH: 5.59
    Measured Mash PH: 5.20
    Total Grain Weight: 9.30 kg
    Grain Temperature: 22.2 C
    Tun Temperature: 22.2 C
    Target Mash PH: 5.20
    Mash Acid Addition:
    Sparge Acid Addition:
    Mash Steps
    Name Description Step Temperature Step Time
    Mash In Add 24.25 l of water at 72.8 C 65.6 C 75 min

    Sparge: Fly sparge with 14.06 l water at 75.6 C

    Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

    Carbonation and Storage

    Carbonation Type: Bottle
    Pressure/Weight: 152.93 g
    Keg/Bottling Temperature: 21.1 C
    Fermentation: Ale, Two Stage
    Volumes of CO2: 2.3
    Carbonation Used: Bottle with 152.93 g Corn Sugar
    Age for: 30.00 days
    Storage Temperature: 18.3 C
    ]]>
    NZ Pilsner II /nz-pilsner-ii/ Sun, 22 Jan 2017 03:38:56 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1686
    Type: All Grain
    Batch Size: 34.00 l
    Boil Size: 29.00 l
    Boil Time: 60 min
    End of Boil Vol: 26.50 l
    Final Bottling Vol: 34.00 l
    Fermentation: Ale, Two Stage
    Date: 26 Jan 2017
    Brewer: Rhys
    Asst Brewer: Peter
    Equipment: Viaola Mash/Boil
    Efficiency: 82.00 %
    Est Mash Efficiency: 84.4 %
    Taste Rating: 30.0
    Taste Notes: Yeast haversted from Lager fermentor – ptiched directly
    Ingredients
    Amt Name Type # %/IBU
    2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
    2.00 g Citric Acid (Mash 60.0 mins) Water Agent 2
    2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3
    6.20 kg Gladfield Pilsner Malt (1.9 SRM) Grain 4 91.2 %
    0.60 kg Caramunich II (Weyermann) (63.0 SRM) Grain 5 8.8 %
    10.00 g Dr. Rudi [11.70 %] – Boil 60.0 min Hop 6 7.7 IBUs
    30.00 g Cascade [6.20 %] – Boil 30.0 min Hop 7 9.4 IBUs
    30.00 g Wakatu (Hallertau Aroma) [7.10 %] – Boil 30.0 min Hop 8 10.7 IBUs
    1.00 g Koppa Floc (Boil 15.0 mins) Fining 9
    20.00 g Motueka [6.40 %] – Boil 15.0 min Hop 10 4.2 IBUs
    20.00 g Wakatu (Hallertau Aroma) [6.10 %] – Boil 15.0 min Hop 11 4.0 IBUs
    15.00 g Riwaka [5.80 %] – Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs
    1.0 pkg California Lager (Mangrove Jack’s #M54) Yeast 13

    Gravity, Alcohol Content and Color

    Est Original Gravity: 1.050 SG
    Est Final Gravity: 1.010 SG
    Estimated Alcohol by Vol: 5.3 %
    Bitterness: 35.9 IBUs
    Est Color: 8.1 SRM
    Measured Original Gravity: 1.046 SG
    Measured Final Gravity: 1.010 SG
    Actual Alcohol by Vol: 4.7 %
    Calories: 427.1 kcal/l

    Mash Profile

    Mash Name: Single Infusion, Light Body, No Mash Out
    Sparge Water: 18.08 l
    Sparge Temperature: 75.6 C
    Adjust Temp for Equipment: TRUE
    Est Mash PH: 5.62
    Measured Mash PH: 5.20
    Total Grain Weight: 6.80 kg
    Grain Temperature: 22.2 C
    Tun Temperature: 22.2 C
    Target Mash PH: 5.20
    Mash Acid Addition:
    Sparge Acid Addition:
    Mash Steps
    Name Description Step Temperature Step Time
    Mash In Add 17.73 l of water at 73.1 C 65.6 C 75 min

    Sparge: Fly sparge with 18.08 l water at 75.6 C

    Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

    Carbonation and Storage

    Carbonation Type: Bottle
    Pressure/Weight: 199.99 g
    Keg/Bottling Temperature: 21.1 C
    Fermentation: Ale, Two Stage
    Volumes of CO2: 2.3
    Carbonation Used: Bottle with 199.99 g Corn Sugar
    Age for: 30.00 days
    Storage Temperature: 18.3 C
    ]]>
    Witbier /witbier/ Sun, 02 Oct 2016 04:45:08 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1696
     
    Type: All Grain
    Batch Size: 26.00 l
    Boil Size: 29.00 l
    Boil Time: 60 min
    End of Boil Vol: 26.50 l
    Final Bottling Vol: 26.00 l
    Fermentation: Ale, Two Stage
    Date: 02 Oct 2016
    Brewer: Rhys
    Asst Brewer:
    Equipment: Viaola Mash/Boil
    Efficiency: 75.00 %
    Est Mash Efficiency: 77.9 %
    Taste Rating: 30.0
    Taste Notes:
    Ingredients
    Amt Name Type # %/IBU
    2.50 kg Organic Wheat Malt (2.1 SRM) Grain 1 45.5 %
    2.30 kg Gladfield Pilsner Malt (1.9 SRM) Grain 2 41.9 %
    0.57 kg Oats, Flaked (1.0 SRM) Grain 3 10.4 %
    0.12 kg Caraamber (30.0 SRM) Grain 4 2.2 %
    30.00 g Motueka [6.40 %] – Boil 60.0 min Hop 5 18.5 IBUs
    1.00 g Koppa Floc (Boil 15.0 mins) Fining 6
    12.00 g Chamomile Tea (Boil 5.0 mins) Herb 7
    28.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 8
    12.00 g Coriander Seed (Boil 5.0 mins) Spice 9
    1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35.49 ml] Yeast 10

    Gravity, Alcohol Content and Color

    Est Original Gravity: 1.050 SG
    Est Final Gravity: 1.010 SG
    Estimated Alcohol by Vol: 5.3 %
    Bitterness: 18.5 IBUs
    Est Color: 4.1 SRM
    Measured Original Gravity: 1.046 SG
    Measured Final Gravity: 1.010 SG
    Actual Alcohol by Vol: 4.7 %
    Calories: 427.1 kcal/l

    Mash Profile

    Mash Name: Single Infusion, Light Body, No Mash Out
    Sparge Water: 20.18 l
    Sparge Temperature: 75.6 C
    Adjust Temp for Equipment: TRUE
    Est Mash PH: 5.71
    Measured Mash PH: 5.20
    Total Grain Weight: 5.49 kg
    Grain Temperature: 22.2 C
    Tun Temperature: 22.2 C
    Target Mash PH: 5.20
    Mash Acid Addition:
    Sparge Acid Addition:
    Mash Steps
    Name Description Step Temperature Step Time
    Mash In Add 14.32 l of water at 73.1 C 65.6 C 75 min

    Sparge: Fly sparge with 20.18 l water at 75.6 C

    Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

    Carbonation and Storage

    Carbonation Type: Bottle
    Pressure/Weight: 152.93 g
    Keg/Bottling Temperature: 21.1 C
    Fermentation: Ale, Two Stage
    Volumes of CO2: 2.3
    Carbonation Used: Bottle with 152.93 g Corn Sugar
    Age for: 30.00 days
    Storage Temperature: 18.3 C
    ]]>