Brew Date: 04-19-2018
Malts:
2.25 lb. 2-Row Malt
4.0 oz. Flaked Oats
4.0 oz. Munich 10L
2.0 oz. Honey Malt
2.0 oz. Crystal 77L
2.0 oz. Chocolate Malt
2.0 oz. Roasted Barley
PPG
38 / 64.1
32 / 6.0
35 / 6.5
34 / 3.2
34 / 3.2
28 / 2.6
25 / 2.3
DP
140
0
40
50
0
0
0
Deg L
2
1
10
25
77
350
550
Bill%
69.4
7.7
7.7
3.8
3.8
3.8
3.8
Adjuncts: None
Calc OG: 1.088 BE: 75% DP: 102 SRM: 43 IBUs: 54 TGW: 3.25 lbs.
Hops:
Amount
8.0g
4.0g
4.0g
Time
60
30
10
%Alpha Acid
10.8
9.9
5.3
Calc IBUs
38
13
3
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 8g Magnum, boil for 30 min. Add 4g Centennial, boil for 20 min. Add 4g Cascade and flocculant, boil for 10 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) = 1.090
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 3 weeks. Rack to secondary. Allow 2 more weeks.
Bottling:
After 5 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.019 ABV = (1.090 - 1.019) x 131.25 = 9.3%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious, ultra roasty, healthy bitterness, nice kick.