Brew Date: 22 Mar 2011
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 9.2 %
Bitterness: 61.2 IBUs
Est. Color: 57.2 SRM
Batch Size: 4.60 gal
Brewhouse Efficiency: 58.50 %
Calories: 321.8 kcal/12oz
The Water:
Sparge Volume: 2.93 gal (treated as above)
The Mash:
Total Grain Weight: 20 lbs 12.0 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
16 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
77.1 % |
|
1 lbs 8.0 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
2 |
7.2 % |
|
1 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
7.2 % |
|
1 lbs |
Oats, Flaked & Toasted (1.0 SRM) |
Grain |
4 |
4.8 % |
|
12.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
3.6 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 25.94 qt of water at 170.0 F |
154.0 F |
60 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.93gal) of 168.0 F water
Expected Original Gravity: 1.092 SG
Measured Original Gravity: 1.092 SG
Expected Mash Efficiency: 64.9 %
Measured Mash Efficiency: 46.9 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.80 gal
Boil Ending Volume: 5.78 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.00 oz |
Galena [13.00 %] - Boil 75.0 min |
Hop |
6 |
42.1 IBUs |
|
0.33 oz |
Chinook [13.00 %] - Boil 75.0 min |
Hop |
7 |
13.9 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
8 |
- |
|
1.00 oz |
Goldings, East Kent [5.00 %] - Boil 10.0 min |
Hop |
9 |
5.2 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
2.0 pkg |
London Ale (Wyeast Labs #1028) [750.00 ml] |
Yeast |
10 |
- |
Yeast Starter:
Initial Fermentation Temp: 62.0 F for 31.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.024 SG
Measured Final Gravity: 1.023 SG
Kegging and Conditioning:
Final Bottling Vol: 4.60 gal
Carbonation Used: Keg with 13.21 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 44.0 F
Age for: 84.00 days
Storage Temperature: 52.0 F
Additional Notes:
My first successful high-gravity brew. Fermented in only 6 days. Needs 6 months of age; way too boozy fresh. 9% ABV is really apparent.
1st Runnings: 1.082
Preboil: 6.75 gal @ 1.070
Hot grain (88F) => 168 strike (too high)
+1qt @ 50F => 151 (too low)
+2qt hot => 151.5
Dropped to 148
pH=5.7