Brew Date: 12-25-2017
Malts:
2.0 lb. Pale Ale Malt
2.0 oz. Caramel 60L
2.0 oz. Honey Malt
2.0 oz. Chocolate Malt
2.0 oz. Carafa III
PPG
36 / 54.0
34 / 3.2
36 / 3.4
28 / 2.6
32 / 3.0
DP
85
0
50
0
0
Deg L
3
10
147
350
550
Bill%
60.3
30.1
4.8
2.4
2.4
Adjuncts: None
Calc OG: 1.066 BE: 75% DP: 74 SRM: 40 IBUs: 62 TGW: 2.5 lbs.
Hops:
Amount
7.0g
4.0g
3.0g
3.0g
Time
60
20
10
5
%Alpha Acid
10.5
13.0
10.5
5.3
Calc IBUs
38
16
6
2
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 7g Centennial, boil for 40 min. Add 4g Chinook, boil for 10 min. Add 3g Centennial, boil for 10 min. Add 3g Centennial and flocculant, boil for 5 min. Add 3g Cascade, boil for 5 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.067
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks. Rack to secondary fermenter. Allow 1 more week.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.019 ABV = (1.067 - 1.019) x 131.25 = 6.3%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very good, deep roasted flavor, nice hops.