Batch Size10.561 galBoil Size11.811 gal
Boil Time60.000 minEfficiency75%
ABV7.1%Bitterness74.3 IBU (Tinseth)
Color12.9 srm (Morey)Calories (per 12 oz.)241


Total grain: 28.374 lb
Pale Malt (2 Row) USGrain22.000 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain1.500 lbYesNo75%20.0 srm
Caramel/Crystal Malt - 40LGrain1.500 lbYesNo74%40.0 srm
Caramel/Crystal Malt - 60LGrain1.250 lbYesNo74%60.0 srm
Victory MaltGrain16.000 ozYesNo73%25.0 srm
Munich MaltGrain1.125 lbYesNo80%9.0 srm


Chinook10%0.353 ozBoil60.000 minPellet4.8
Chinook10%0.353 ozBoil5.000 minPellet1.0
Chinook10%0.353 ozBoil10.000 minPellet1.7
Chinook10%0.353 ozBoil15.000 minPellet2.4
Chinook10%0.353 ozBoil20.000 minPellet2.9
Chinook10%0.353 ozBoil25.000 minPellet3.3
Chinook10%0.353 ozBoil30.000 minPellet3.7
Chinook10%0.353 ozBoil35.000 minPellet4.0
Chinook10%0.353 ozBoil40.000 minPellet4.2
Chinook10%0.353 ozBoil45.000 minPellet4.4
Chinook10%0.353 ozBoil50.000 minPellet4.6
Chinook10%0.353 ozBoil55.000 minPellet4.7
Cascade6%1.199 ozBoil20.000 minPellet5.9
Cascade6%1.199 ozBoil5.000 minPellet2.0
Cascade6%1.199 ozBoil10.000 minPellet3.6
Cascade6%1.199 ozBoil15.000 minPellet4.9
Citra11.1%2.011 ozDry Hop0.000 sPellet0.0
Citra11.1%0.317 ozBoil25.000 minPellet3.3
Sorachi Ace12.1%0.212 ozBoil5.000 minPellet0.7
Sorachi Ace12.1%0.212 ozBoil10.000 minPellet1.3
Sorachi Ace12.1%0.212 ozBoil15.000 minPellet1.7
Sorachi Ace12.1%0.212 ozBoil20.000 minPellet2.1
Sorachi Ace12.1%0.293 ozBoil25.000 minPellet3.4
Sorachi Ace12.1%0.293 ozBoil30.000 minPellet3.7


Yeast NutrientOtherBoil0.155 oz15.000 min
Irish MossFiningBoil2.000 tsp15.000 min
Calcium ChlorideWater AgentBoil0.106 oz60.000 min
Epsom SaltWater AgentBoil0.141 oz60.000 min
Kosher SaltWater AgentBoil0.088 oz60.000 min
Calcium CarbonateWater AgentMash0.071 oz0.000 s
GypsumWater AgentBoil0.529 oz60.000 min


Safale S-05AleDry2.232 tspPrimary
Wyeast - Belgian ArdennesAleLiquid0.528 cupPrimary


NameTypeAmountTempTarget TempTime
Conversion Step, 68C Infusion7.250 gal168.000 F151.000 F60.000 min
Top upInfusion3.000 gal210.000 F170.000 F10.000 min
Final Batch SpargeInfusion5.500 gal182.000 F165.200 F15.000 min



Hops are all added every five minutes for the time they are in.

This is not ideal: the last 30 minutes should have Citra, but the LHBS was out, and the next-to-local brewshop owner decided that leaving 20 minutes early and depriving me of Citra would be fun. So, since this is being brewed under a deadline (Summer Solstice!), I innovated and used a bit of Sorachi Ace (100% for 30/25, 70% for 20 -> 5) and more Cascade instead (70% for 20 -> 5).

Changes from 4C

The most obvious: doubled to ten gallons! Hop balance is being kept the same since I think it's pretty spot on. I wasn't too keen on the extra Citra flavors at first, but over time it grew upon me. So, this time I'm changing the grain bill up a bit. A bit of 60L crystal has been dropped in favor on a small amount of Munich and Victory malts to achieve a similar color. Ideally, this will make the malt base a tiny bit more complicated and able to handle the hop load.

Water ratios in the mash have been changed a bit in an attempt to get (roughly) equal sparges.

Since I have two fermenters, this is going on to two yeasts. I chose Beligan Ardennes arbitrarily: the description made it sound like an English ale yeast with a Belgian phenolic bent... so, hopefully with (relatively) low fermentation temps it'll produce a bit of funkiness without tasting like highly hopped diesel fuel.

Water Chemistry

An attempt at improved water chemistry has taken place. We need to raise the mash pH very slightly since this is closer to amber than pale -- based on 5.75 gal of mash water, John Palmer's magic spreadsheet says I need to use ~2g of chalk to get to around the correct RA. The Internet (and my own sense) says that modifying the sparge water is pointless -- the water is close enough that the pH will at worst go out of range for enzyme activity, but not into the danger zone for flavor problems.

I swapped the Water Crystals for Epsom Salt and gypsum (basically out, and that's what it is anyway).

For flavor modification, I assumed 11 gal of the base water profile + 28 ppm Ca from the mash chalk (according to Palmer's spreadsheet...). The previous water additions would have yielded (ppm):

It's pretty reasonable, but a bit unbalanced in a few respects. So, I tweaked things ever so slightly (although I'm more likely than not tweaking things within the margin of error):

I might want to hit almost 300 ppm sulfate, but doing so would require adding way to much Mg or Ca to the water.


  1. Add 9.979 kg Pale Malt (2 Row) US, 680.282 g Caramel/Crystal Malt - 20L, 680.282 g Caramel/Crystal Malt - 40L, 566.902 g Caramel/Crystal Malt - 60L, 453.592 g Victory Malt, 453.592 g Munich Malt, to the mash tun.
  2. Bring 7.250 gal water to 168.000 F, 3.000 gal water to 210.000 F, 5.500 gal water to 182.000 F, for upcoming infusions.
  3. Add 7.250 gal water at 168.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.
  4. Add 3.000 gal water at 210.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
  5. Add 5.500 gal water at 182.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 60.000 min.
  7. Put 2.000 g Epsom Salt into boil for 60.000 min.
  8. Put 5.000 g Calcium Chloride into boil for 60.000 min.
  9. Put 16.000 g Water Crystals into boil for 60.000 min.
  10. Put 2.000 g Kosher Salt into boil for 60.000 min.
  11. Put 9.998 g Chinook into boil for 60.000 min.
  12. Put 9.998 g Chinook into boil for 55.000 min.
  13. Put 9.998 g Chinook into boil for 50.000 min.
  14. Put 9.998 g Chinook into boil for 45.000 min.
  15. Put 9.998 g Chinook into boil for 40.000 min.
  16. Put 9.998 g Chinook into boil for 35.000 min.
  17. Put 8.787 g Citra into boil for 30.000 min.
  18. Put 9.998 g Chinook into boil for 30.000 min.
  19. Put 8.999 g Citra into boil for 25.000 min.
  20. Put 9.998 g Chinook into boil for 25.000 min.
  21. Put 8.999 g Citra into boil for 20.000 min.
  22. Put 9.998 g Chinook into boil for 20.000 min.
  23. Put 28.005 g Cascade into boil for 20.000 min.
  24. Put 2.000 tsp Irish Moss into boil for 15.000 min.
  25. Put 4.399 g Yeast Nutrient into boil for 15.000 min.
  26. Put 27.996 g Cascade into boil for 15.000 min.
  27. Put 8.999 g Citra into boil for 15.000 min.
  28. Put 9.998 g Chinook into boil for 15.000 min.
  29. Put 8.999 g Citra into boil for 10.000 min.
  30. Put 27.996 g Cascade into boil for 10.000 min.
  31. Put 9.977 g Chinook into boil for 10.000 min.
  32. Put 31.995 g Cascade into boil for 5.000 min.
  33. Put 11.848 g Citra into boil for 5.000 min.
  34. Put 9.998 g Chinook into boil for 5.000 min.
  35. Stop boiling the wort.
  36. You should have 11.078 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 10.578 gal.
  37. Cool wort and pitch Safale S-05 Ale yeast, Wyeast - Belgian Ardennes Ale yeast, to the primary.
  38. Let ferment until FG is 1.018.
  39. Transfer beer to secondary.
  40. Put 56.690 g Citra into fermenter for 0.000 s.

Brew Date 2012-05-06

SG1.072Volume into BK11.250 gal
Strike Temp168.000 FFinal Temp154.000 F
Eff into BK79.77%Projected OG1.077
OG1.076Postboil Volume9.000 gal
Volume Into Fermenter10.000 galBrewhouse Eff74.84
Projected ABV7.03%
FG1.014Volume9.670 gal