Attachment 'wassail2011.html'
Download| Brewer | BT Templeton |
| Date | 11/11/2011 |
| Batch Size | 4.790 gal | Boil Size | 5.513 gal |
| Boil Time | 60.000 min | Efficiency | 70% |
| OG | 1.068 | FG | 1.016 |
| ABV | 6.8% | Bitterness | 30.7 IBU (Tinseth) |
| Color | 14.9 srm (Morey) | Calories (per 12 oz.) | 226 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Pale Malt (2 Row) US | Grain | 10.000 lb | Yes | No | 79% | 2.0 srm |
| Caramel/Crystal Malt - 60L | Grain | 12.000 oz | Yes | No | 74% | 60.0 srm |
| Black (Patent) Malt | Grain | 2.000 oz | Yes | No | 55% | 500.0 srm |
| Dry Extract (DME) - Light | Dry Extract | 1.250 lb | No | No | 95% | 8.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Kent Goldings | 5.5% | 0.500 oz | Boil | 3.000 min | Pellet | 1.1 |
| Kent Goldings | 5.5% | 1.000 oz | Boil | 15.000 min | Pellet | 8.5 |
| Fuggles | 4.5% | 1.500 oz | Boil | 60.000 min | Pellet | 21.1 |
Misc
| Name | Type | Use | Amount | Time | Irish Moss | Fining | Boil | 1.000 tsp | 15.000 min |
|---|
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Wyeast - Thames Valley Ale | Ale | Liquid | 0.528 cup | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Single-step infusion | Infusion | 2.891 gal | 164.608 F | 152.000 F | 60.000 min |
| Final Batch Sparge | Infusion | 4.287 gal | 177.178 F | 165.200 F | 15.000 min |
Instructions
- Add 10.000 lb Pale Malt (2 Row) US, 12.000 oz Caramel/Crystal Malt - 60L, 2.000 oz Black (Patent) Malt, 2.000 oz Black (Patent) Malt, to the mash tun.
- Bring 2.891 gal water to 164.608 F, 4.287 gal water to 177.178 F, for upcoming infusions.
- Add 2.891 gal water at 164.608 F to mash to bring it to 152.000 F. Hold for 60.000 min.
- Add 4.287 gal water at 177.178 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Bring the wort to a boil and hold for 60.000 min.
- Boil or steep 1.250 lb Dry Extract (DME) - Light, .
- Put 1.500 oz Fuggles into boil for 60.000 min.
- Put 1.000 oz Kent Goldings into boil for 15.000 min.
- Put 1.000 tsp Irish Moss into boil for 15.000 min.
- Put 0.500 oz Kent Goldings into boil for 3.000 min.
- Stop boiling the wort.
- You should have 5.040 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 4.790 gal.
- Cool wort and pitch Wyeast - Thames Valley Ale Ale yeast, to the primary.
- Let ferment until FG is 1.016.
- Transfer beer to secondary.
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