BrewBlog: DoubleM Red Oktober Ale
Specifics
General Information
Method: All Grain
Comments

Really screwed up my measurements and added double the Munich II Malt. Not sure how this will turn out, but love my regular version of this.  Also added .5 # DME after thinking I was low on the OG, Turned out the OG was fine so the OG came in at 1.055 rather than 1.051

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
4.25 pounds 31.5% of grist
4.25 pounds 31.5% of grist
4.25 pounds 31.5% of grist
0.75 pounds 5.6% of grist
0.00 pounds  
13.50 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: European Ale
Manufacturer: Wyeast
Product ID: 1338
Type: Ale
Flocculation: High
Attenuation: 69%
Temperature Range: 62–72°F
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer

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

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile

Munich, Germany

Calicum: 75.0 ppm
Bicarbonate: 200.0 ppm
Sulfate: 10.0 ppm
Chloride: 2.0 ppm
Sodium: 10.0 ppm
Magnesium: 20.0 ppm
PH: 8.0%
Fermentation
Primary: 28 days @ 62° F
Lager: 28 days @ 36° F
Age: 14 days @ 36° F
Tasting Reviews
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