Samuel Smith's Museum Ale - (adjusted to session strength)
Brew Type: All Grain Date: 9/06/2014
Style: Standard/Ordinary Bitter Brewer: Les
Batch Size: 27.00 L Boil Volume: 40.16 L Boil Time: 90 min Brewhouse Efficiency: 75.0 %
Equipment: Seth - 50 litre Esky and 60 litre kettle
Amount Item Type % or IBU
4.25 kg Pale Malt, Perle (5.9 EBC) Grain 93.4 %
0.30 kg Caramunich II (Weyermann) (124.1 EBC) Grain 6.6 %
25.00g Fuggles [5.60%] (90 min) Hops 15.5 IBU
25.00g Goldings, East Kent [3.40%] (90 min) Hops 9.4 IBU
11.00g Goldings, East Kent [3.40%] (15 min) Hops 1.1 IBU
Misc
Calcium Chloride 0.25 tsp (Mash 90.0 min)
Epsom salt/ MgSO4 0.25 tsp (Mash 90.0 min)
Gypsum 0.25 tsp (Mash 90.0 min)
Yeast: West Yorkshire Ale (VSS) (Wyeast Labs #1469) [Starter 1000 ml] [Cultured]
Estimated Original Gravity: 1.039 SG (1.032-1.040 SG) Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 14.0 EBC (7.9-27.6 EBC) Bitterness: 26.0 IBU (25.0-35.0 IBU)
Estimated Alcohol by Volume: 3.6 % (3.2-3.8 %)
Mash Profile: Single Infusion, Full Body
Name Description Step Temp Step Time
Mash In Add 11.87 L of water at 84.2 C 70.0 C 90 min
Mash Out Add 5.00 L of water at 86.2 C 75.6 C 10 min
This is my first "inside" brew. Have moved the brewery gear from the back verandah to the 5m X 5m laundry under the house.
Edit: The esky sat on the BBQ, and the spiral burner was on the bricks. Very ghetto
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