BrewBlog: Vienna Moon
Specifics
General Information
Method: All Grain
Comments

Added 1Qt to Preheat / Presoak Rice Hulls

Mash In: Hit 154F Target using 3.4 Gal when reaching 166F

Mash Tun Water preheated to 115F

Mash Out: Hit 168 using 2 Gal of 200F Water

Added 1 Gal Water at 168F to hit 4 Gal Target

First Runnings Volume

Vourlaufed and Drained Mash Tun over 30 Minutes

Got 5.25 gal out of first runnings

4 Gal Sparge Water at 175F Water

Only hit 166F

Vourlaufed and drained 2.65 Gal of second runnings

Measured SG: 1.026 @ 158F Corrected 1.047 Target 1.044 at 70 Eff

Recalculated Actual Efficiency at 75% using Dennys Batch Sparge method.

http://www.homebrewtalk.com/f12/blue-moon-clone-65328/index3.html

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.50 pounds Rice Hulls  
Non-Fermentables
0.03 Orange Peel, Sweet @ 5 minutes  
0.1 Coriander Seed @ 10 minutes  
0.05 Orange Extract @ 1 minutes  
Reference
Hops
0.25 ounces
Hallertauer Mittelfrueh
4.80% @ 90 minutes
Type: Aroma
Use: Boil
1.2 AAUs
1.00 ounces
Hallertauer
3.80% @ 60 minutes
Type: Aroma
Use: Boil
3.8 AAUs
1.25 ounces Total Hop Weight 5 AAUs
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 1500 ml
Mash Profile

Double Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 154°F

Add 35% of mash water at 197° F / 92° C

3 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 205° F / 96° C

Fermentation
Primary: 21 days @ 68° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 14 days @ 36° F
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