80-

Type: All Grain

Date: 11/28/2006

Batch Size: 5.25 gal

Brewer: Brad Nixon

Boil Size: 7.95 gal

Asst Brewer:

Boil Time: 90 min

Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 70.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

5.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 67.73 %

1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.32 %

0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.16 %

0.50 lb Honey Malt (25.0 SRM) Grain 6.16 %

0.50 lb Munich Malt (9.0 SRM) Grain 6.16 %

0.12 lb Light Chocolate Malt (200.0 SRM) Grain 1.48 %

0.68 oz Goldings, East Kent [5.00 %] (60 min) Hops 13.6 IBU

0.53 items Whirlfloc Tablet (Boil 5.0 min) Misc

1.00 items Servomyces (Boil 5.0 min) Misc

1 Pkgs Rogue Pacman Ale Yeast (Wyeast) Yeast-Ale

Beer Profile

Est Original Gravity: 1.040 SG

Measured Original Gravity: 1.044 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 3.84 %

Actual Alcohol by Vol: 3.90 %

Bitterness: 13.6 IBU

Calories: 196 cal/pint

Est Color: 15.4 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Full Body

Total Grain Weight: 8.12 lb

Sparge Water: 4.92 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Single Infusion, Full Body

Step Time Name Description Step Temp

60 min Mash In Add 12.00 qt of water at 168.6 F 158.0 F

10 min Mash Out Add 5.00 qt of water at 195.0 F 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.0

Pressure/Weight: 6.8 PSI

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 40.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

This was intended to be a 70-, but I overshot the gravity just a little, so it is acutally an 80-.

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