------------------------------------------------------------------------------- Nutty Brown Ale Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 1.500 35 52.50 British 2-Row 0.500 32 16.00 British Brown 0.250 33 8.25 Crystal 50-60L 0.250 32 8.00 Barley Flakes ----------- --- ------ ------ 2.500 NA 84.85 Totals Mini Mash Extract Potential 1: 84.85 GU * 68% / 4 gal = 14.42 GU/Gal Mini Mash Extract Potential 2: 84.85 GU * 68% / 5 gal = 11.54 GU/Gal Adjusted Mini Mash Extract Potential 1: 14.42 * 2.788 / 2.5 = 16.08 GU/Gal Adjusted Mini Mash Extract Potential 2: 11.54 * 2.788 / 2.5 = 12.87 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 5.5 35 192.5 Muntons Pale Malt Extract ----------- --- ------ ------ 5.5 NA 192.5 Totals Malt Extract Potential: 192.5 GU * 100% / 5 gal = 38.5 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.16 oz 60 MBEOB 24 8.9 Northern Brewer 0.50 oz 30 MBEOB 19 5.0 Kent Goldings 0.41 oz 10 MBEOB 12 5.0 Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: White Labs English Ale Yeast WLP002 (350 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: ? (? Grains EP + ? Malt EP) Initial SG: ? Final SG: ? ABV: ? Target IBU: ? Target BU:GU: ? Aging: ? days, ? week(s), ? month(s) Brewing Dates: Brew / 1st F: 01/20/2007 (13 / 13), yeast pitch at 11:45 pm 2nd F: 02/02/2007 (20 / 33) Keg: 02/22/2007 (49 / 82) Tap 03/--/2007 (- / -) Fin: 04/12/2007 Aged: ? days, ? week(s), ? month(s) ( - 21) Measurements: Brewing Time: 6, 6:45 pm -> 12:45 am Mini-Mash Water: 4 qt, 1 Gal (~ 1.25 qt / 1 lb of grains) Sparging Water: 4 qt, 1 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 1.75 Gal Lost Mash Water: 0.25 Gal Starting Mash Water: 4 Gal Boiled Wort Volume: 3.8 Gal Evaporated Water: ? Gal Average Wort Volume: ? Gal 1st F Wort Volume: ? Gal (added ? Gal) Grains weight: 44.60 oz, 2.788 lb Mini Mash Start Temp: 54 F Mini Mash Heating Time: 15 min, 7:10 -> 7:25 Pre-Grain Water Temp: 166 F Mini Mash Rest Temp: 156 F -> 150 F Mini Mash Rest Time: 47 min, 7:27 -> 8:14 Sparge Water Temp: 165 F -> 130 F Mini Mash Temp to Boil: 104 F -> Boiling Mini Mash Time to Boil: 46 min, 8:52 -> 9:38 Wort Temp to Boil: 187 F -> Boiling Wort Time to Boil: 14 min, 9:46 -> 10:00 Full Malt Bucket/Lid: 98.10 oz Empty Malt Bucket/Lid: 10.20 oz Malt Weight: 87.90 oz, 5.494 lb Wort Boil Time: 64 min, 10:01 -> 11:05 Wort Cooling Time: 26 min, 11:10 -> 11:36 Wort Yeast Pitch Temp: 74 F Wort Aeration Time: 47 min, 11:46 -> 12:33 Mini Mash SG: 1.017 (estimate low by 0.92 GU) Starting Wort SG: 1.065 1st F SG (OG): 1.052 (estimate high/low by ? GU) 2nd F SG: 1.010 Keg SG: 1.010 (estimate high/low by ? GU) Tap SG (FG): - Mash Water pH: 8.30 Mini Mash pH: 5.54 Starting Wort pH: 5.48 1st F pH: 5.26 2nd F pH: 4.33 Keg pH: 4.37 Tap pH: - Calculations: ABV: ? (OG - FG) * 131 Apparent attenuation: ? (OG - FG) / (OG - 1) * 100 Mini Mash GU/Gal: ? (estimate high/low by ? GU, 2) (Mini Mash) GU * (Starting Mash Water) Gal / (1st F Vol) Gal Malt GU/Gal: ? (estimate high/low by ? GU) OG GU - (Mini Mash GU/Gal) GU Wort SG (Wg): ? OG GU * (1st F Vol) Gal / (Average Wort Vol) Gal = GU Cg: ? 1 + ((Wg - 1.050) / 0.2) IBU: ? 7,489 / ((1st F Vol) Gal * Cg) * ( (W1 oz * A1 AA * U1) + (W2 oz * A2 AA * U2) + (Wn oz * An AA * Un)) BU:GU Ratio: ? IBU / OG GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary Fermentation Notes: Notes: -------------------------------------------------------------------------------