Brew Date: 06 Aug 2010
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract

Status: Gone
Alochol By Volume: 5.3 %
Bitterness: 63.2 IBUs
Est. Color: 32.0 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 232.5 kcal/12oz

The Water:

Sparge Volume: 7.86 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: 1.065 SG
Measured Original Gravity: 1.067 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 6.41 gal
  
Boil Ending Volume: 5.70 gal
Boil Ingredients
Amt Name Type # %/IBU
2 lbs Dark Dry Extract (17.5 SRM) Dry Extract 3 19.0 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 9.5 %
1.00 oz Summit [18.00 %] - Boil 60.0 min Hop 5 63.2 IBUs
6 lbs Dark Liquid Extract [Boil for 15 min](17.5 SRM) Extract 6 57.1 %
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Irish Ale (Wyeast Labs #1084) [125.00 ml] Yeast 8 -
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 8.00 days
Subsequent Fermentation Temp: 68.0 F for 84.00 days
Expected Final Gravity: 1.013 SG
Measured Final Gravity: 1.027 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: 7.00 days
Storage Temperature: 52.0 F

Additional Notes:

Northernbrewer.com kit. My first attempt at non-standard yeast. Sharp flavor, but I liked it. Especially with a few months age.