Terrapin Wake n Bake
American Stout
Type: All Grain Date: 6/1/2011
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 6.75 gal Asst Brewer:
Boil Time: 60 min Equipment: Can You Brew It
End of Boil Volume 5.72 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 70.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

 

Ingredients
Amt Name Type # %/IBU
14 lbs 13.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.7 %
1 lbs 12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.1 %
1 lbs 8.5 oz Barley, Flaked (1.7 SRM) Grain 3 7.1 %
1 lbs 8.5 oz Oats, Flaked (1.0 SRM) Grain 4 7.1 %
10.4 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.0 %
10.4 oz Chocolate Malt (350.0 SRM) Grain 6 3.0 %
10.4 oz Roasted Barley (300.0 SRM) Grain 7 3.0 %
0.74 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 25.7 IBUs
0.49 oz Nugget [13.00 %] - Boil 30.0 min Hop 9 13.2 IBUs
2.0 pkg American Ale II (Wyeast Labs #1272) [2000.00 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.096 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.9 % Actual Alcohol by Vol: 0.6 %
Bitterness: 38.9 IBUs Calories: 32.0 kcal/12oz
Est Color: 50.0 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 21 lbs 9.8 oz
Sparge Water: 0.16 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Mash Steps
Name Description Step Temperature Step Time
Mash Add 31.08 qt of water at 162.1 F 152.0 F 60 min
Sparge Add 5.64 qt of water and heat to 170.0 F over 2 min 170.0 F 5 min
Sparge Step: Fly sparge with 0.16 gal water at 168.0 F
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 4.16 oz Carbonation Used: Bottle with 4.16 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

coffee 14.6g per gallon or 73g for 5gal

60% costa rican coffee, 20 guatamalan and 20 zimbabwe.

rack onto coffe for 48 hours after ferm is done.



Adjust mash to your equipment. Adjust carbonation.









1088, 90 min boil, 68.7% pale malt 6.8kg, 8.1%800g crysal 80, 7.1 700g flaked barley, 700g flaked oats, 3%300g blk patent malt450, choc malt350, rst barley450



chinook 13%aa 21G 60mins, nugget 14g 13%aa 30 mins,



wyeast 1272 american ale or cal5 wl

152 60min



ferm 66 to 68
2017  Luzerne County Brewers