Sour Solera II

Type: All Grain
Batch Size: 3.50 gal
Boil Size: 4.91 gal
Boil Time: 90 min
End of Boil Vol: 3.91 gal
Final Bottling Vol: 3.00 gal
Fermentation: Ale, Two Stage

Date: 25 Nov 2016
Brewer:
Asst Brewer:
Equipment: 6.5 Gallon batch, 90 min
Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3.25 gal	Boston, MA	Water	1	-
3.50 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	-
3.50 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	3	-
4 lbs	Wheat (BestMälz) (2.0 SRM)	Grain	4	55.2 %
3 lbs	Pilsen (BestMälz) (1.5 SRM)	Grain	5	41.4 %
4.0 oz	Acid Malt (3.0 SRM)	Grain	6	3.4 %
0.50 oz	Tettnang [4.50 %] - Boil 30.0 min	Hop	7	9.5 IBUs
1.0 pkg	Tart Cherry Brett (Giga Yeast #GB002)	Yeast	8	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 9.5 IBUs
Est Color: 3.6 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Steps

Name	Description	Step Temperature	Step Time
Mash Step	Add 9.06 qt of water at 175.3 F	159.0 F	60 min
Mash Step	Add 5.80 qt of water at 185.3 F	168.0 F	10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.06gal) of 168.0 F water

Mash Notes:

Type: All Grain
Batch Size: 3.50 gal
Boil Size: 4.91 gal
Boil Time: 90 min
End of Boil Vol: 3.91 gal
Final Bottling Vol: 3.00 gal
Fermentation: Ale, Two Stage

Date: 25 Nov 2016
Brewer:
Asst Brewer:
Equipment: 6.5 Gallon batch, 90 min
Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3.25 gal	Boston, MA	Water	1	-
3.50 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	-
3.50 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	3	-
4 lbs	Wheat (BestMälz) (2.0 SRM)	Grain	4	55.2 %
3 lbs	Pilsen (BestMälz) (1.5 SRM)	Grain	5	41.4 %
4.0 oz	Acid Malt (3.0 SRM)	Grain	6	3.4 %
0.50 oz	Tettnang [4.50 %] - Boil 30.0 min	Hop	7	9.5 IBUs
1.0 pkg	Tart Cherry Brett (Giga Yeast #GB002)	Yeast	8	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 9.5 IBUs
Est Color: 3.6 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: 154F, Mash Out, Batch Sparge
Sparge Water: 2.06 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.73
Measured Mash PH: 5.20

Total Grain Weight: 7 lbs 4.0 oz
Grain Temperature: 70.0 F
Tun Temperature: 100.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash Step	Add 9.06 qt of water at 175.3 F	159.0 F	60 min
Mash Step	Add 5.80 qt of water at 185.3 F	168.0 F	10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.06gal) of 168.0 F water

Mash Notes:

Brewed:
2/5/16. 
Added 2.5 gallons to original solera on 3/11/17.