Wood-Aged Beer – All Grain Bottled

Statistics

General Info

Brewing a total of 20 gallons with Jason Kruegel.

Malts and Grains

Amount Malt/Grain %
32.00 pounds British Maris Otter Pale Malt 68.8%
5.00 pounds American Munich Malt 10.8%
5.00 pounds American Vienna Malt 10.8%
3.00 pounds Crystal Malt 40L 6.5%
1.00 pounds British Dark Crystal Malt 2.2%
0.50 pounds Crystal Malt 120L 1.1%
46.50 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
2.70 ounces Magnum 90 min 12.1%
2.50 ounces Golding 40 min 5.0%
2.50 ounces Golding 20 min 5.0%
7.70 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Ringwood Ale Wyeast 1187 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile Denver, Colorado

Fermentation and Aging

Primary:
21 days @ 38° F
Age:
365 days @ 68° F

Collaboration and Inebriation

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 15.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 13.2    
Post-Boil Amount: 12    
Boil Time: 120    
OG: 1.111 / 26.1° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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