mac batch #5. First all grain!
Brew day: 2010-03-28
Recipe straight from Scott Russell’s North American Clone Brews
Targets:
OG: 1.058, FG: 1.012, ABV: 5.9%, 28 IBU
- 8 lb Belgian 2-row (3.5-4*L)
- 1 lb Belgian Special B (130-220*L)
- 8 oz Crystal 120*L
- 8 oz Munich I (5-7*L)
- 1 1/2 tsp gypsum
Single infusion mash, heat 3.5 gal mash water to 164*F, mash in. Hit target temp of 152*F. Dressed my 5 gal rubbermaid cooler in a Carhartt jacket, it held temp within a degree for 70 minutes. Target mash time was 90 min, but I didn’t have my sparge water ready at that point, so mash ended up going more like 120 minutes.
Recirculated 2-3 quarts, drew off ~1 gal, then recirculated another quart or two, then started the sparge with 166-168*F water, two cups at a time, using a total of ~3 3/4 gallons of sparge water.
At this point, I measured 1.043 @ 132*F, which corrects to roughly 1.055. I had 6 gal of wort, so thats 330 total points. To hit my target of 1.058, I should end up with roughly 5.7 gal post-boil.
- 5 AAU Brewer’s Gold @ 60 min (0.5 oz x 9.8%)
- 4 AAU Saaz @ 15 min (1.4 oz x 2.8%)
- 1/2 tsp Irish Moss @ 15 min
chilled down, ended up with 5.6 gal at 1.056. Two points low, I’m happy.
Pitched Wyeast 1214 Belgian Abbey Ale at ~72*F.