Olde Ale - Destined for Bourbon Barrel - ihackbeer

Old Ale Collaboration

Old Ale (19 A)

Type: All Grain
Batch Size: 6.50 gal
Boil Size: 8.66 gal
Boil Time: 90 min
End of Boil Vol: 7.54 gal
Final Bottling Vol: 5.75 gal
Fermentation: Ale, Two Stage

Date: 17 May 2016
Brewer: Karl D. Larson / Jon Schein
Asst Brewer:
Equipment: The Grand Larsony Brewing
Efficiency: 78.00 %
Est Mash Efficiency: 88.6 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
17 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1	85.0 %
8.0 oz	Amber Malt (22.0 SRM)	Grain	2	2.5 %
8.0 oz	Caramel/Crystal Malt -120L (200.0 SRM)	Grain	3	2.5 %
2 lbs	Cane (Beet) Sugar (0.0 SRM)	Sugar	4	10.0 %
2.00 oz	Target [11.00 %] - Boil 60.0 min	Hop	5	43.9 IBUs
1.30 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 oz	First Gold [7.50 %] - Boil 5.0 min	Hop	7	3.0 IBUs
1.0 pkg	Whitbread Ale Yeast (White Labs #WLP017)	Yeast	8	-
1.30 tsp	Yeast Nutrient (Primary 3.0 days)	Other	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.096 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 9.6 %
Bitterness: 46.9 IBUs
Est Color: 12.6 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 4.93 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE

Total Grain Weight: 20 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 25.56 qt of water at 166.8 F	156.0 F	45 min

Sparge: Fly sparge with 4.93 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F