------------------------------------------------------------------------------- Fire In The Hole Supplier: More Beer Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 36 72 American 2-Row 1.00 36 36 Flaked Wheat 1.00 34 34 Crystal 75L 0.5 29 14.5 Rye 0.5 34 17 Munich 0.18 38 6.84 Carafa ----------- --- ------ ------ 5.18 NA 180.34 Totals Mini Mash Extract Potential 1: 180.34 GU * 68% / 4 gal = 45.085 GU/Gal Mini Mash Extract Potential 2: 180.34 GU * 68% / 5 gal = 36.068 GU/Gal Adjusted Mini Mash Extract Potential 1: 45.085 * 5.21 / 5.18 = 45.35 GU/Gal Adjusted Mini Mash Extract Potential 2: 36.068 * 5.21 / 5.18 = 36.28 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.18 37 265.66 English Light Malt Extract ----------- --- ------ ------ 7.18 NA 265.66 Totals Malt Extract Potential: 265.66 GU * 100% / 5 gal = 53.132 Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 0.99 oz 60 MBEOB 24 14.4 Magnum 2.02 oz 5 MBEOB 5 9.4 Centennial 2 oz Dry, 2nd F 0 14.1 Columbus Other Additions: Amount When What ------ ---- --------- 1 tablet 20 MBEOB Whirfloc (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) 1 oz 2nd F Oak Chips - French Yeast: Whie Labs English Ale Yeast WLP002 (35 ml, liquid) Priming: 4.4 oz dextrose Estimates: Initial GU: 89.41 (36.28 EP + 53.13 EP) Initial SG: 1.089 Final SG: 1.020 ABV: 7.3% Brewing Dates: Brew / 1st F: 03/05/2006 (07 / 07), yeast pitch at 10:09 pm 2nd F: 03/12/2006 (13 / 20) Keg: 03/25/2006 (51 / 71) Tap 05/15/2006 (50 / 121) Fin: 06/04/2006 Aged: 50 days, 7.1 week(s), 1.6 month(s) (71 - 21) Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.35 Gal Evaporated Water: 0.65 Gal Average Wort Volume: 3.675 Gal 1st F Wort Volume: 5 Gal (added 1.65 Gal) Grains weight: 83.30 oz, 5.21 lb Mini Mash Start Temp: 94 F Mini Mash Heating Time: 26 min, 17:15 -> 17:41 Mini Mash Rest Temp: 156 F -> 144 F Mini Mash Rest Time: 45 min, 17:41 -> 17:26 Mini Mash Temp to Boil: 136 F -> Boiling Mini Mash Time to Boil: 33 min, 18:41 -> 19:14 Full Malt Bucket/Lid: 119.80 oz Empty Malt Bucket/Lid: 4.85 oz Malt Weight: 114.95 oz, 7.18 lb Wort Boil Time: 66 min, 19:37 -> 20:43 Wort Cooling Time: 75 min, 20:44 -> 21:59 Boiled Wort Pitch Temp: 78.8 F Additional Water Temp: 73.7 F Wort Yeast Pitch Temp: 76.6 F Wort Aeration Time: 65 min, 22:03 -> 23:08 Adjusted Mini-Mash GU: 45.35 Adjusted Initial GU: 89.382 (36.28 + 53.132) Mini Mash SG: 1.032 (estimate high by 13 GU) Boiled Wort SG: 1.100 1st F SG (OG): 1.075 (estimate high by 14 GU) 2nd F SG: 1.020 Keg SG: 1.019 Tap SG (FG): - (estimate high by 1 GU) Mash Water pH: 8.73 Mini Mash pH: 5.52 Boiled Wort pH: 5.39 1st F pH: 5.39 2nd F pH: 4.38 Keg pH: 4.55 Tap pH: - Calculations: ABV: 7.3% (1.075 - 1.019) * 131 Apparent attenuation: 74.7% (1.075 - 1.019) / (1.075 - 1) * 100 Mini Mash GU/Gal: 25.6 (estimate high by 10.7 GU, 2) 32 GU * 4 Gal / 5 Gal Malt GU/Gal: 49.4 (estimate high by 3.7 GU) 75 GU - 25.6 GU Wort SG (Wg): 102 75 GU * 5 Gal / 3.675 Gal Cg: 1.26 1 + ((1.102 - 1.050) / 0.2) IBU: 52 7,489 / (5 Gal * 1.26) * ( (0.99 oz * .144 AA * .24) + (2.02 oz * .094 AA * .05)) BU:GU Ratio: 0.69 52 / 75 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary Fermentation Notes: Notes: -------------------------------------------------------------------------------