BrewBlog: Dumb Bald Head - 3 Floyds Gumballhead Clone attempt
Specifics
Reference
Style:
Brewer: Ken Megal
Brew Date: August 13, 2016
Yield: 11.5 gallons
Reference
Color (SRM/EBC):
4.6/9.1
Bitterness (Calc): 35 IBU (Rager)
BU/GU: 0.66
Calories: 174 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.054
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.011
Real Extract: 4.67° P
App. Atten.: 78.5%
Real Atten.: 64.3%
Status: Conditioning
General Information
Method: All Grain

I based this on information gathered from Stan Hieronymus' book, Brewing with Wheat (page 138) and information gathered from my own research around the web and the 3 Floyds website.

Used 2 vials of WLP029 Kolsch yeast and a 2000ml starter.

Mashed at 150F for 60 minutes and mashed out at 168F.

Dry hop was 5 days and then kegged.  I used gelatin for fining at kegging.  

The recipe was built around 11.5 gallons at the end of the boil, which in my situation helps account for losses in the kettle, chiller and fermenter to yield 2 full kegs (10 gallons).  

Comments

I haven't had a glass of finished beer yet, but the hydrometer sample at kegging tasted pretty good.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1.15tsp Yeast Nutrient @ 10 minutes  
2.3 tablets Whirlfloc @ 15 minutes  
Reference
Hops
0.50 ounces Pellets @ 60 minutes
Type: Bittering
Use: Boil
 
1.50 ounces Pellets @ 5 minutes
Type: Flavor
Use: Boil
 
1.50 ounces Pellets @ 5 minutes
Type: Flavor
Use: Boil
 
0.75 ounces Pellets @ 15 minutes
Type: Aroma
Use: Aroma
 
0.75 ounces Pellets @ 15 minutes
Type: Aroma
Use: Aroma
 
2.00 ounces Pellets
Type: Aroma
Use: Dry Hop
 
2.00 ounces Pellets
Type: Aroma
Use: Dry Hop
 
9.00 ounces Total Hop Weight  
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: German Ale/Kolsch
Manufacturer: White Labs
Product ID: WLP029
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–69°F
Amount: 70 ml
Equipment Profile

Sabco Brew-Magic: Ken Megal

Batch Size: 10.5 gallons Boil Volume: 14.1 gallons
Evaporation Rate: 15% per hour Mash Tun Dead Space: .25 gallons
Efficiency: 70% Mash Tun Weight: 30 pounds
Hop Utilization: 100% Mash Tun Volume: 15 gallons
Loss: .5 gallons Mash Tun Specific Heat:
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28 Efficiency: 154.2%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Fermentation
Primary: 9 days @ 66° F
Secondary: 5 days @ 70° F
Tasting Reviews
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