Moo Spruce v3 
All Grain Recipe
Submitted By: kargh911 (Shared)
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| Brewer: Jess | |
| Batch Size: 5.50 gal | Style: Cream Ale ( 6A) |
| Boil Size: 7.34 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: Grainfather 90 (Jess) |
| Bitterness: 95.8 IBUs | Boil Time: 120 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion - Moo Spruce v2 |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, 2 Weeks Primary, 5 Days Cold Crash |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.56 gal |
Appleton, WI - Outside |
Water |
1 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 3 lbs 8.00 oz |
Brewers Malt 6-Row (CMC) (RiteBrew) (1.8 SRM) |
Grain |
3 |
| 3 lbs |
Pilsen (BestMälz) (RiteBrew) (1.8 SRM) |
Grain |
4 |
| 2 lbs 8.00 oz |
Brewer's Malt, 2-Row, Premium (Great Western) (RiteBrew) (2.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Corn, Flaked (RiteBrew) (0.8 SRM) |
Grain |
6 |
| 8.00 oz |
Barley, Flaked (RiteBrew) (1.4 SRM) |
Grain |
7 |
| 8.00 oz |
Caramel Malt - 20L (Briess) (RiteBrew) (20.0 SRM) |
Grain |
8 |
| 8.00 oz |
Munich (BestMälz) (RiteBrew) (7.6 SRM) |
Grain |
9 |
| 1.00 oz |
Chinook (RiteBrew) [13.4%] - Boil 60 min |
Hops |
10 |
| 16.00 oz |
Spruce Tips (Boil 30 min) |
Misc |
11 |
| 1.00 oz |
Aramis [10.0%] - Boil 30 min |
Hops |
12 |
| 1.00 oz |
Saaz (RiteBrew) [8.5%] - Boil 30 min |
Hops |
13 |
| 1.00 oz |
Saaz, Czech [3.2%] - Boil 30 min |
Hops |
14 |
| 1.00 items |
Whirlfloc Tablet (RiteBrew) (Boil 15 min) |
Misc |
15 |
| 16.00 oz |
Spruce Tips (Boil 15 min) |
Misc |
16 |
| 1.10 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
17 |
| 1.0 pkgs |
Kolsch Yeast (RiteBrew) (Wyeast Labs #2565) |
Yeast |
18 |
Taste Notes
v1 - Tastes good after cold crashing. Bit on the sweet side but that is probably due to high final gravity. Might have to check gravity of bottle in a month or two.
v1 - Not a very noticable spruce flavor. Must double spruce next time. Perhaps two additions, one at 30 minutes and one at 15 minutes.
v1 - After two weeks in the bottle the sweetness has subsided quite a bit. It now tastes awesome.
v2 - Much more spruce flavor though still a bit on the light side
v2 - Increase hops for a bit more bitterness but avoid citrus flavor profile (don't compete with the citrus flavor from the spruce)
Notes
v3 Notes Below
60ml Acid
3.75 gallon sparge?
Pre-sparge gravity: 1.070
Pre-sparge pH: 5.3
Post-sparge gravity: 1.046
Post-sparge pH: 5.5
Post-Boil Gravity: 1.058
Fermenter Volume: 5.75
Bottled on 4/29/2018
v2 Notes Below:
BOOM! Fermentation went nuts and blew the top of the lid even with a blowoff tube.
10/28/2016 - Moved to cold crash
11/06/2016 - Bottled with 4.50 oz dextrose. 49 12oz bottles, 3 16oz? bottles
v1 Notes Below:
TODO:
1 - Get volume after draining mash tun, before sparging (14l / 3.75g)
2 - Record amount of sparge water needed to get to 7 gallons
3 - Record post-boil volume before chilling (boil off)
4 - Record post-boil volume after chilling (shrinkage)
5 - Mash water - pre-sparge volume = grain absorbtion amount
2 liter yeast starter -- need bigger flask. Starter kept blowing top.
4 tsp Phosphoric Acid into mash -- pH 5.4
Only used 2 gallons sparge water
Sparge water pH was a bit low. Closer to 5.0
Used 1.5 tsp Phosphoric Acid in sparge
Everything in this recipe was spot on -- volume, pre-boil / post-boil volume, gravity, etc.
Final Gravity 1.019 -- higher than expected. Hopefully fermentation was completed before cold crashing. Perhaps wort was too cold.
Used 4.62 oz priming sugar to bottle. Bottled 50 bottles, -1 that cracked when capping.This Recipe Has Not Been Rated
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