- 15lbs 2-row @37 = 555
- 8 oz. cry#60 @34 = 17
- 14oz. chocolate @25 = 22
- 2 lbs. flaked barley @37 = 74
- 11oz. black patent @25 = 17
- 4 oz. carafa @25 = 6
- 8 oz. roasted barley @25 = 12
The grain sugar potential here is a total of 703 and I estimated (based on experience with my system) that I would get about an 80% efficiency from my mash which comes to 562. I then divide by my projected final boil volumn of 11.5 gallons which gives me an original gravity of 1.049.
I mashed the grain for 60 minutes in 6 gallons of 154f. degree water. My strike water temperature was 168f. and I added 2 tsp. of gypsum to the mash. I sparged for 45 minutes to a beginning boil volumn of 13.5 gallons.
I boiled the wort for 60 minutes with hop additions as follows:
- 1 oz. N.Z. pacific gem (16aa) for 60 minutes 30 ibu's
- 1 oz. U.K. first gold (7aa) for 15 minutes 6 ibu's
- 1 oz. U.K. first gold (7aa) for 8 minutes 4 ibu's
I cooled wort to 70f. and transfered to fermenter. I pitched 2 pkgs. of Safale US05 dry yeast.Fermented for 6 days at 65F.-70f. and racked to kegs, carbonated and stored for 2 weeks and then tapped.Normally I use Kent Goldings in this beer but had to substitute because of the recent hop shortage.
The actual numbers for this beer came out as follows:
- Efficiency 84%
- Attenuation 73% (interestingly low)
- ABV. 5.25%
- SRM Black
- IBU's 40
- O.G. 1.052
- F.G. 1.014
Of course this is a basic overall process discription. If you have any comments or questions, click below and I will be glad to respond.