Brew Date: 10 Apr 2012
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 8.0 %
Bitterness: 90.1 IBUs
Est. Color: 7.9 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 72.00 %
Calories: 300.8 kcal/12oz

The Water:

Sparge Volume: 1.95 gal (treated as above)

The Mash:

Total Grain Weight: 18 lbs
Mash PH: 5.50
Mash Ingredients
Amt Name Type # %/IBU
16 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 91.7 %
1 lbs 8.0 oz Melanoiden Malt (20.0 SRM) Grain 2 8.3 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.50 qt of water at 171.7 F 159.0 F 60 min
Mash Out Add 5.40 qt of water at 211.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 1.95gal) of 168.0 F water
Expected Original Gravity: 1.086 SG
Measured Original Gravity: 1.086 SG
Expected Mash Efficiency: 72.0 %
Measured Mash Efficiency: 53.5 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 6.63 gal
  
Boil Ending Volume: 5.78 gal
Boil Ingredients
Amt Name Type # %/IBU
0.63 oz Simcoe [13.00 %] - Boil 60.0 min Hop 3 23.1 IBUs
0.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 21.4 IBUs
0.50 oz Centennial [11.00 %] - Boil 45.0 min Hop 5 13.1 IBUs
1.00 oz Centennial [11.00 %] - Boil 30.0 min Hop 6 21.9 IBUs
1.50 oz Cascade [5.00 %] - Boil 15.0 min Hop 7 10.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 9 -
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 68.0 F for 6.00 days
Subsequent Fermentation Temp: 68.0 F for 10.00 days
Expected Final Gravity: 1.035 SG
Measured Final Gravity: 1.026 SG

Kegging and Conditioning:

Final Bottling Vol: 5.90 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 7.00 days
Storage Temperature: 40.0 F

Additional Notes:

From BYO Magazine