Majestic Simplicity 2016

Majestic Simplicity

Braggot (26 B)

Type: All Grain Batch Size: 5.50 gal Boil Size: 7.86 gal Boil Time: 60 min End of Boil Vol: 6.51 gal Final Bottling Vol: 5.00 gal Fermentation: My Aging Profile

Date: 30 Jul 2016 Brewer: Thomas Gideon Equipment: My Equipment 2016-06 Efficiency: 72.00 % Est Mash Efficiency: 81.8 %

9.08 galRockville, MDWater1-
8 lbsPale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)Grain255.7 %
4.0 ozRoasted Barley (300.0 SRM)Grain31.7 %
2.0 ozChocolate Wheat Malt (400.0 SRM)Grain40.9 %
0.25 ozCluster [7.00 %] - Boil 60.0 minHop56.2 IBUs
0.50 ozHuell Melon [7.20 %] - Boil 15.0 minHop66.3 IBUs
0.25 ozHuell Melon [7.20 %] - Boil 0.0 minHop70.0 IBUs
0.25 ozNelson Sauvin [12.00 %] - Boil 0.0 minHop80.0 IBUs
3.0 pkgBurton Ale (White Labs #WLP023) [35.49 ml]Yeast9-
6 lbsHoney (1.0 SRM)Sugar1041.7 %

Gravity, Alcohol Content and Color

Est Original Gravity: 1.079 SG Est Final Gravity: 1.004 SG Estimated Alcohol by Vol: 9.9 % Bitterness: 12.5 IBUs Est Color: 13.5 SRM

Measured Original Gravity: 1.065 SG Measured Final Gravity: 1.010 SG Actual Alcohol by Vol: 7.2 % Calories: 217.3 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Sparge Water: 6.04 gal Sparge Temperature: 168.0 F Adjust Temp for Equipment: FALSE Est Mash PH: 5.67 Measured Mash PH: 5.70

Total Grain Weight: 14 lbs 6.0 oz Grain Temperature: 72.0 F Tun Temperature: 72.0 F Target Mash PH: 5.20 Mash Acid Addition: Sparge Acid Addition:

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 3.08 gal of water at 166.4 F156.0 F45 min

Sparge: Fly sparge with 6.04 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Pressure/Weight: 12.54 PSI Keg/Bottling Temperature: 45.0 F Fermentation: My Aging Profile

Volumes of CO2: 2.3 Carbonation Used: Keg with 12.54 PSI Age for: 7.00 days Storage Temperature: 65.0 F


1.4g of CaCl (.47 in mash, .93 in clt) 1g of epsom salt (.338 in mash, .662 im clt)

Sensory on the tinctures is that horehound added a nice complexity but also added herbal bitterness. Keeping that low but still adding it seemed like a good idea. Tried 2:1 to the elderflower in sampling, still seemd a bit bitter. The ratios here are 8:1. 100:1 beer to elderflower was agreeable to everyone who tried it in the samples. May not have quite enough of that tincture so will need to measure at kegging and adjust accordingly.

190ml of elder flower tincture in the keg 24ml of horehound tincture in the keg

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