Quarter Chub Recipe

Recipe Info

Recipe Image

Quarter Chub

by on
All Grain
3 Gallon(s)
3.6 Gallon(s)
60 min
70%
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

100% - Vienna - DE
6
37
4
Mash

Hops

Mosaic
0.6
Pellet
Boil
70 min(s)
12.7
49.1
Mosaic
0.45
Pellet
Boil
40 min(s)
12.7
31.3
Mosaic
0.6
Pellet
Boil
10 min(s)
12.7
17.2

Yeast

Wyeast American Ale 1056
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
153
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Quarter Chub
  • 3.00 Gallons Liters Batch Size
  • 3.60 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.013 FG
  • 97.5 IBU (tinseth) Bitterness
  • 1.88 BG:GU
  • 6.3° SRM Color
  • 70% Efficiency
  • 5.0% ABV Alcohol
  • 173 per 12oz Calories
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