Bourbon County Common
Specialty Beer
Type: All Grain Date: 6/24/2013
Batch Size (fermenter): 6.00 gal Brewer:
Boil Size: 6.75 gal Asst Brewer:
Boil Time: 30 min Equipment: 10Gal Al - Standard
End of Boil Volume 6.50 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.84 gal Est Mash Efficiency 75.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
6 lbs 12.0 oz Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 64.2 %
2 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 23.8 %
1 lbs Rye Malt (4.7 SRM) Grain 3 9.5 %
2.1 oz Chocolate Wheat Malt (400.0 SRM) Grain 4 1.2 %
2.1 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 5 1.2 %
1.00 oz Aurora [7.50 %] - Boil 30.0 min Hop 6 18.7 IBUs
1.00 oz Bobek [3.90 %] - Boil 30.0 min Hop 7 9.7 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97) [23.66 ml] Yeast 8 -
2.00 oz Oak Chips (Secondary 7.0 days) Flavor 9 -

Beer Profile
Est Original Gravity: 1.046 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 5.2 %
Bitterness: 28.4 IBUs Calories: 165.2 kcal/12oz
Est Color: 8.6 SRM

Mash Profile
Mash Name: Berliner Weisse - Hybrid (Batch Sparge) Total Grain Weight: 10 lbs 8.2 oz
Sparge Water: 4.60 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
Wild Lacto Additon Add 0.30 gal of water and heat to 100.0 F over 4 min 100.0 F 1440 min
Acid Cool Heat to 100.0 F over 230 min 100.0 F 720 min
Base Mash Add 3.42 gal of water at 161.0 F 148.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.07gal, 3.53gal) of 168.0 F water
Mash Notes: Verbatum from AnarchyLane:

Mash in Base Malt and Wheat at 149-150 F for 60 minutes. ( I used a thick mash of 1.3 quarts per pound )
When mash is complete add 10% Acidulated Malt and let cool to 100 F ( I let sit overnight in my cooler.)
Once 100F has been reached, add a handfull of crushed base malt, and/or Acidulated malt to the mash. Stir well. ( This will add some wild lactobacillus to the mash and get things souring even more.)
Cover the top of the mash with sanitized plastic wrap to keep out oxygen and nasties that thrive on it.
Let sit for 24 hours at 100 F. ( I use a temperature controller and heating pads to add external heat to my cooler. I also wrap the cooler in a sleeping bag. )
Mash out, sparge and boil as normal.

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.59 oz Carbonation Used: Bottle with 4.59 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F

Notes
Oaked with ~1.25 medium toast french oak for ~7 days.

More 'drinkable' than the berliner I feel like, less 'tart' and leaning to beer with 'mild sourness.' The oak provides more 'roast' and a really light 'breeze' of vanilla; also contributes to it's dryness with some 'woodyness'. Really quite fantstic. Not likely going ot make it to bottles.

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