Gunstock Old Ale

11.11.11 Gun Stock Ale

Old Ale

Type: All Grain	Date: 11/23/2010
Batch Size (fermenter): 5.50 gal	Brewer: Wolf
Boil Size: 7.81 gal	Asst Brewer: Owens
Boil Time: 90 min	Equipment: Wolfs
End of Boil Volume 6.76 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal	Est Mash Efficiency 83.7 %
Fermentation: Ale, Three Stage	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 - 14 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 86.6 % 12.0 oz Amber Malt (22.0 SRM) Grain 3 4.5 % 12.0 oz Brown Malt (65.0 SRM) Grain 4 4.5 % 12.0 oz Turbinado (10.0 SRM) Sugar 5 4.5 % 2.00 oz Northern Brewer [10.30 %] - Boil 90.0 min Hop 6 54.3 IBUs 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.0 pkg Old Ale Blend (Wyeast #9097-PC) [946.36 ml] Yeast 8 - 3.00 oz Oak Cubes (Secondary 240.0 days) Flavor 9 -
Beer Profile
Est Original Gravity: 1.082 SG	Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG	Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.5 %	Actual Alcohol by Vol: 8.2 %
Bitterness: 54.3 IBUs	Calories: 275.0 kcal/12oz
Est Color: 10.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 16 lbs 12.0 oz
Sparge Water: 4.53 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 6.00 gal of water at 172.6 F 158.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.23gal, 4.31gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg with priming agent	Volumes of CO2: 2.2
Pressure/Weight: 1.91 oz	Carbonation Used: Keg with 1.91 oz Corn Sugar
Keg/Bottling Temperature: 65.0 F	Age for: 90.00 days
Fermentation: Ale, Three Stage	Storage Temperature: 65.0 F
Notes
Boil 2 gallons of the first runnings till syrupy then add back to the boil kettle. 1.030 when transferred to secondary and added oak cubes Kegged with corn sugar on 6-4-11