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Bottling Day

Bottling Day!

5 gallons Patersbier

5 gallons 90 schilling ale

Bandita Bourbon Barrel Porter

Partial Mash Spotted Cow Clone

Purple Yeti (Spotted Cow Clone)

American Wheat or Rye Beer

Type: Partial Mash	Date: 9/3/2011
Batch Size (fermenter): 5.00 gal	Brewer: Warsong Brewing Company
Boil Size: 3.36 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Warsong Partial Mash (2.5 gal)
End of Boil Volume 2.86 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 4.60 gal	Est Mash Efficiency 80.4 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 28.0 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 7.0 % 4.0 oz Barley, Flaked (1.7 SRM) Grain 3 3.5 % 4.0 oz Corn, Flaked (1.3 SRM) Grain 4 3.5 % 3 lbs 2.4 oz NB Pilsen Malt Syrup (3.0 SRM) Extract 6 44.1 % 1 lbs Briess DME Pilsen (3.0 SRM) Dry Extract 5 14.0 % 0.74 oz Cluster [7.00 %] - Boil 45.0 min Hop 7 14.5 IBUs 0.25 oz Cluster [7.00 %] - Boil 15.0 min Hop 8 2.6 IBUs 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.044 SG	Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 %	Actual Alcohol by Vol: 4.2 %
Bitterness: 17.1 IBUs	Calories: 138.1 kcal/12oz
Est Color: 3.5 SRM
Mash Profile
Mash Name: Partial Mash	Total Grain Weight: 7 lbs 2.4 oz
Sparge Water: 2.97 gal	Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash Add 1.50 qt of water at 183.0 F 152.0 F 60 min Mash Out Add 1.50 qt of water at 195.2 F 170.0 F 10 min
Sparge Step: Fly sparge with 2.97 gal water at 170.0 F

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