Brew Date: 01 Aug 2009
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 5.9 %
Bitterness: 19.1 IBUs
Est. Color: 17.2 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 202.1 kcal/12oz
The Water:
Sparge Volume: 4.45 gal (treated as above)
The Mash:
Total Grain Weight: 8 lbs 8.2 oz
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.057 SG
Measured Original Gravity: 1.060 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 |
3 lbs 8.0 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
6 |
41.1 % |
4 lbs |
Lyle's Golden Syrup (0.0 SRM) |
Extract |
7 |
47.0 % |
1.75 oz |
Fuggles [4.50 %] - Boil 60.0 min |
Hop |
8 |
17.2 IBUs |
0.25 oz |
Fuggles [4.50 %] - Boil 30.0 min |
Hop |
9 |
1.9 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
10 |
- |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
British Ale (Wyeast Labs #1098) [125.00 ml] |
Yeast |
11 |
- |
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: 1.015 SG
Measured Final Gravity: 1.015 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: