Cut Throat Trout Ale II Brew Session

Brew Session Info

Brew Date 6/22/2015

Notes (Include any important notes from brew day until tasting)

Actually pulled of an additional 2qts, but did not boil it. Not sure that was the right thing to do. Trying to increase sugar content. Nice orange color, great aroma, whirl pooled in fermenter and hops settled easily and we blew them out quickly. 163 degree was a bit cool to get mash to 150. Need to modify.

Water Infusion

Brew Session Specific

Grain Weight

14.49 lb kg

Grain Temp

69 °FC

Target Mash Temp

150 °FC

Mash Thickness

1.3 qt/lbl/kg

Total Boil Time

75 min.

Wort Into Fermenter

5 gals liters

Equipment Profile

Grain Absorption

0.15 gals/lb liters/kg

Sparge Grain Absorption

0.01 gals/lb liters/kg

HLT-MT Heat Loss

°FC

Mash Tun Loss

0.25 gals liters

Brew Kettle Trub Loss

0.5 gals liters

Boil Loss

1 gals/hour liters/hour

Wort Shrinkage

0.2 gals liters

Calculated Totals

Total Water Needed

9.26 gals liters

Mash Tun Capacity

5.87 gals liters

Mash/Strike Volume

4.96 gals liters

HLT Temperature

161.83 °FC

Strike Temperature

161.83 °FC

1st Runnings

2.79 gals liters

Sparge Volume

4.30 gals liters

Total Runoff

6.95 gals liters

Mash / Boil

Mash

Mash PH

Mash Start Temp

148 °FC

Mash End Temp

170 °FC

Mash Time

75 minutes

Boil

Pre-Boil Gravity

1.020 1.063 (estimated)

Boil Volume

6 gallons liters 6.95 (gallonsliters estimated)

Boil Time

75 minutes minutes (60 minutes estimated)

Post-Boil Volume

5 gals liters

Gravity Estimates

Based on boiling 6.00 gallonsliters at 1.020 for 75 minutes, this will decrease your wort by 1.25 gallonsliters, bringing your after boil OG to 1.024.

You wanted an OG of 1.077. It looks like it will be under.

Fermentation

Volume in Fermenter

5 gallons liters 5.00 (gallonsliters estimated)

Original Gravity

1.052 (1.077 predicted)

Final Gravity

1.008 (1.019 predicted)

Conditioning

Condition Date

7/7/2015

Bottle/Keg

Keg PSI

15 PSI

Tasting Notes (3)

Tasted on 7/10/2015 by BackAlleyBrewing

Notes:

First taste is good.....but a bitterness or astringent taste develops on the back outside of my tongue. I think they are tannins and probably developed due to using boiling water for a mash step. Hope time/aging helps. 1.008fg

Tasted on 7/10/2015 by BackAlleyBrewing

Notes:

this is my thinking on the mistakes we made....to get tannin finish. 1. too hot of sparge/mash water. put in boiling water in second phase of mash. 2. too hot of fermentation....it was a hot week. temps approached 80 F. in fermenter. 3. Dry hops could have added material to produce tannins.

Tasted on 6/30/2015 by BackAlleyBrewing

Notes:

Blew out a pint of yeast from the bottom. Creamy, light brown in color. Tested SG 1.12. could it be so!!! added 1 oz of centennial flowers and 2 oz of Citra flowers.

Recipe Facts

Cut Throat Trout Ale II

American Pale Ale

5.00 Gallons Liters Batch Size
6.50 Gallons Liters Boil Size
60 min Boil Time
1.077 OG
1.019 FG
57.5 IBU (tinseth) Bitterness
0.75 BG:GU
6.4° SRM Color
65% Efficiency
7.4% ABV Alcohol
264 per 12oz Calories

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