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Lash-artist

  • Deno
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3 years 11 months ago #1985 by Deno
Lash-artist was created by Deno
Lash-artist V2
Type: All Grain
Batch Size: 44.00 l
Boil Size: 49.80 l
Boil Time: 60 min
End of Boil Vol: 44.80 l
Final Bottling Vol: 42.00 l
Fermentation: Ale, Two Stage
Date: 01 Dec 2015
Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Ingredients
Amt Name Type # %/IBU
6.70 kg Gladfield Pilsner Malt (3.8 EBC) Grain 1 69.9 %
2.40 kg Gladfield Wheat Malt (4.2 EBC) Grain 2 25.1 %
0.48 kg Gladfield Gladiator Malt (10.0 EBC) Grain 3 5.0 %
20.00 g Amarillo [9.20 %] - Boil 60.0 min Hop 4 10.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
30.00 g Amarillo [9.20 %] - Boil 10.0 min Hop 6 6.0 IBUs
30.00 g Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 7 4.3 IBUs
30.00 g Willamette [5.50 %] - Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 -
20.00 g Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
20.00 g Nelson Sauvin [12.00 %] - Dry Hop 4.0 Days Hop 11 0.0 IBUs
Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 21.2 IBUs
Est Color: 7.3 EBC
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.8 %
Calories: 436.7 kcal/l
Mash Profile

Mash Name: Temperature Mash, 2 Step, Light Body
Sparge Water: 35.41 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 9.58 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 24.98 l of water at 54.0 C 50.0 C 30 min
Saccharification Heat to 64.4 C over 15 min 64.4 C 75 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 35.41 l water at 75.6 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts.

Notes
Split batch between 2 fermentors. I with US-05 and one on the BRY97 cake. Fermented @ 18 degrees for 7 days. Day 8 dropped temp to 2 degrees in 3 stages 18 to 15, 15 to 10 and 10 to 2. Day 9 dry hopped both fermentors with 30 gramms of NS. 20 grams of Amarillo and 10 grams of Willamette. Dry hop schedule for same total volume fermented in 60 liter fermentor needs to be doubled.

Tasting notes
Beautiful smell of the Nelson Sauvin. Initially seemed a bit thin, but once carbed fully and a week in the keg it was delicious. The BRY97 seemed to be the nicer of the 2, however they were both very nice. Refreshing with a crushed grape like smell and taste initially followed by the bitternesss of the Amarillo on the tongue as it slides down the throat.
The following user(s) said Thank You: Gash

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3 years 11 months ago #1986 by Gash
Replied by Gash on topic Lash-artist
Looks tasty! :)

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Drunken Ramblings

Finnroo's Avatar Finnroo - Tue 21 Jan - 07:47

Or click on the tab that says All Grain Brewing thats found under the web site banner cheers mate.

Finnroo's Avatar Finnroo - Tue 21 Jan - 07:38

Here you go Richie richhttp://www.cellardweller.net/index.php/en/all-grain-brewing/all-grain-recipesCheers. Underneath the Web site banner.

richierichs3 - Sun 19 Jan - 16:43

Also what size bucket to place the grain basket in after sparging. Cheers :D

richierichs3 - Sun 19 Jan - 15:21

Where are the recipes for all grain brewing?

Finnroo's Avatar Finnroo - Thu 19 Dec - 16:07

Thanks Gash and everyone for a great year on Cellar Dwellers, Hope your brews are going well and we are all learning the craft. Awesome web site. cheers all. :D

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