Quarter Chub Recipe

Recipe Info

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Quarter Chub

by on
All Grain
3 Gallon(s)
3.6 Gallon(s)
60 min
70%
Comments  Brew Sessions (0)
Boil is not vigorous at max temp. Covered slightly for the last 15 mins and bumped up to a 70 min boil. Need to boil for 90 mins to get same efficiency. Cooling was slow, took close to an hour to cool to 83F. Left the beer on the trub for 3 weeks, should have removed it right when fermentation was done to prevent autolysis. Beer smells skunky and yeasty, tastes pretty much the same. Measured Mash Temp T0 = 153.8F Measured Mash Temp T60 = 151.1F Preboil OG= 1.019 Postboil OG= 1.040 FG=1.012 pH @ T0 = approximately 5.0 (maybe 4.9) pH @ T60= approximately 5.0

Fermentables

% lb fermentable ppg   L   usage  
100% 6 Vienna - DE 37
Mash
6 lb

Hops

oz variety type usage time AA   IBU  
0.6 Mosaic Pellet Boil 70 minutes 12.7 49.1
0.45 Mosaic Pellet Boil 40 minutes 12.7 31.3
0.6 Mosaic Pellet Boil 10 minutes 12.7 17.2
1.65 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast American Ale 1056 75%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 153 60 minutes
 

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Quarter Chub
3.00 Gallons Liters
3.60 Gallons Liters  @  60  min
1.052
1.013
6.3° SRM
70%
97.5 IBU (tinseth)
1.88
5.0% ABV
173 per 12oz
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