BrewBlog: Kearneys Irish Brother
Specifics
General Information
Method: All Grain
Original Gravity: 1.041
Final Gravity: 1.010
Initial Gravity (Plato): 10.23° P
Final Gravity (Plato): 2.56° P
Real Extract: 3.95° P
Apparent Attenuation: 75%
Real Attenuation: 61.4%
Alcohol By Volume (ABV): 4.1%
Alcohol By Weight (ABW): 3.2%
Calories (12 ounces): 135

Calculations derived from Peter Ensminger's article Beer Data: Alcohol, Calorie, and Attenuation Levels of Beer

Comments

I missed my target OG by a mile!   Partly due to the fact that it was a 11 gallon batch that eventually split into a 5 gallon Irish Red and American Amber.  The difference between the two is the yeast in the primary.

My boil volume was a bit high, and I ended up with a gallon of excess that would not fit in my carboys.  That contributed to my low gravity, had I boiled off a little extra, I might have gotten a higher OG.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
10.01 pounds 88.3% of grist
0.51 pounds 4.5% of grist
0.33 pounds 2.9% of grist
0.24 pounds 2.1% of grist
0.24 pounds 2.1% of grist
11.33 pounds 100% of grist
Non-Fermentables
1 Irish Moss @ 15 minutes  
Reference
Hops
Procedure
Water Amounts Calculator
Target Final Boil Volume: 6 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.75 gallons 6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 11.5 pounds  
Grain Absorbtion: 2.45 gallons  
Total Water Needed: 10.7 gallons 7.75 gallons (runoff) + 2.45 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed: 3.82 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 6.88 gallons

10.7 gallons (total water) – 3.82 gallons (mash water)

 

 


 

Strike Water Temperature Calculator
Grain Weight: 11.5 pounds
Grain Temperature: 65° F
Strike Water Amount: 4 gallons
Target Mash Temperature: 154° F
Equipment Loss: 2° F
Strike Water Temperature: 168.8° F (166.8° F less 2° F equipment loss adjustment)

Calculations derived from the Brewing Techniques Troubleshooter, Vol. 4, No. 4 available here.

 

Fermentation
Primary: 14 days @ 62° F
Secondary: 110 days @ 60° F
Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
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Aroma: / 12
Appearance: / 3
Flavor: / 20
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Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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