Brew Date: 25 Jan 2009
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 6.6 %
Bitterness: 23.4 IBUs
Est. Color: 41.8 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 252.0 kcal/12oz
The Water:
Sparge Volume: 4.45 gal (treated as above)
The Mash:
Total Grain Weight: 10 lbs 8.0 oz
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.069 SG
Measured Original Gravity: 1.073 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 3.00 gal
Boil Ending Volume: 2.73 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
8 lbs |
Amber Dry Extract (12.5 SRM) |
Dry Extract |
5 |
76.2 % |
|
1.50 oz |
Phoenix [8.00 %] - Boil 60.0 min |
Hop |
6 |
21.8 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
7 |
- |
|
1.00 oz |
Fuggles [4.50 %] - Boil 5.0 min |
Hop |
8 |
1.6 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Whitbread Ale (Wyeast Labs #1099) [125.00 ml] |
Yeast |
9 |
- |
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 14.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.021 SG
Measured Final Gravity: 1.023 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 13.21 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 44.0 F
Age for: 28.00 days
Storage Temperature: 52.0 F
Additional Notes:
Recipe from Patrick Stirling posted on BeerRecipes.org. Blew lid off fermenter and splashed dark beer on walls. Looked like a crime scene. The taste was really, really good.