08-02-2008 Terrapin Rye Pale Ale Clone
A ProMash Brewing Session Report
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Brewing Date:
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Saturday August 02, 2008
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Head Brewer:
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John Subasavage
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Asst Brewer:
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Jennifer Twineham
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Recipe:
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Terrapin Rye Pale Ale Clone
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BJCP Style and Style Guidelines
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10-A American Ale, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.060
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Min IBU:
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30
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Max IBU:
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54
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Min Clr:
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5
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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11.50
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Anticipated OG:
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1.053
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Plato:
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13.02
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Anticipated SRM:
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7.1
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Anticipated IBU:
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59.0
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.054
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Plato:
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13.33
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Actual FG:
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1.012
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Plato:
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3.02
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Alc by Weight:
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4.35
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by Volume:
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5.56
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From Measured Gravities.
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ADF:
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77.4
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RDF:
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64.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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52.69
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Actual Points From Mash:
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56.68
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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6.47
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Gal
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Pre-Boil Gravity:
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1.045
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SG
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11.14
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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7.91
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Gal
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Water Needed Pre-Boil Gravity:
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1.037
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SG
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9.18
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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65.2
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7.50 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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8.7
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1.00 lbs.
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Munich Malt - Light
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Germany
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1.037
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7
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19.6
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2.25 lbs.
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Rye Malt
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Germany
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1.030
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4
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4.3
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0.50 lbs.
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Victory Malt
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America
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1.034
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25
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2.2
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0.25 lbs.
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Honey Malt
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Canada
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1.030
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18
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.75 oz.
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Magnum - Pellets
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Pellet
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13.40
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44.4
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60 min
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0.75 oz.
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Fuggle
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Whole
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6.00
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9.2
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30 min
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0.50 oz.
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Goldings - E.K. - Pellets
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Pellet
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4.50
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3.3
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20 min
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0.50 oz.
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Goldings - E.K. - Pellets
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Pellet
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4.50
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2.0
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10 min
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1.00 oz.
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Cascade - Pellets
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Pellet
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5.10
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0.0
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0 min
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1.00 oz.
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Amarillo Gold
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Whole
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9.80
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0.0
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Dry Hop
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0.50 oz.
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Columbus
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Whole
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14.10
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0.0
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Dry Hop
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0.50 oz.
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Columbus - Pellets - BN
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Pellet
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12.20
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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0.05 Oz
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5.2 pH Stabilizer
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Other
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60 Min.(mash)
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Wyeast 2450 Denny's Favorite 50
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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11.50
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Water Qts:
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14.94
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Before Additional Infusions
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Water Gal:
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3.73
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.30
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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165
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5 Min
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Saccharification Rest:
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154
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60 Min
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Mash-out Rest:
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165
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5 Min
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Sparge:
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0
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0 Min
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Additional Infusion Temperatures And Amounts
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Rest
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Amount
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Temp
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Mash Out:
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4.21 Qts of
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210 Degree Water Added
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Total Mash Volume Gal: 5.71 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 70 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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7.91
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Estimated OG:
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1.037
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Plato:
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9.18
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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6.47
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Estimated OG:
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1.045
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Plato:
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11.14
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Post-Boil Targets:
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Target Volume (Gal):
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5.50
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Estimated OG:
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1.053
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Plato:
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13.02
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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7.25
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Recorded OG:
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1.043
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Plato:
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10.72
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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75.27
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Points From Mash:
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75.27
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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52.69
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Points From Mash:
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52.69
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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56.68
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Actual Mash System Efficiency:
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75 %
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pH 5.2 Stabilizer and ~5 grams of gypsum were added to the mash. Grains were left to mash for 70 minutes, with a quick 5 minute mash out at ~160 F. After first runnings were collected, 2.5 gallons of sparge water was added and thoroughly stirred. Once runnings were being collected, another 2.5 gallons of sparge water (~175 F) were added to the mash tun (pseudo-fly sparging). A total of 7.25 gallons of wort with SG = 1.043 was collected in the brew kettle.
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After 12 days in the primary (fermented at 67 F for 7 days then ramped up ~1 degree per day to 75 F on day 12), the beer was racked over to a 5 gallon carboy. Because no room was available for dry-hopping (the carboy was nearly full), half of the batch was racked to another 5 gallon carboy for dry hopping. Given the split batch, half was dry hopped with Amarillo whole leaf hops and the other half was dry hopped with Columbus hops (1/2 oz whole leaf and 1/2 oz pellet) on 20080816. The final gravity was identical to that when the beer was racked to secondary (although significant CO2 was left in solution during racking which resulted in the airlock bubbling continuously). Beer was racked to aging tanks (5 gallon corny kegs) on 20080828. After aging and bottling a few individually, the batch will likely be combined.
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Tasted on 20080828. The half that was dry hopped with Amarillo resembled Terrapin's Rye Pale Ale very well while the half that was dry hopped with Columbus had a perceived sweetness (not residual sugar because this half finished at 1.011 while the other half finished at 1.012). The Columbus batch lacked complexity compared to the Amarillo batch. When the two were blended equally, the result was more complex than the two alone and was my favorite. This batch will likely be combined after aging in the corny kegs. One gallon of each was primed to 2.5 vol CO2 and bottled. Then, the remaining ~1.5 gallons of each batch was combined into a corny keg. Once combined, one gallon was primed to 2.5 vol CO2 and bottled. The remaining ~2 gallons was force carbonated and served in the kegerator.
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