Brew Date: 04 Nov 2012
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 3.8 %
Bitterness: 12.4 IBUs
Est. Color: 3.0 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 72.00 %
Calories: 124.3 kcal/12oz
The Water:
Sparge Volume: 4.75 gal (treated as above)
The Mash:
Total Grain Weight: 8 lbs 7.2 oz
Mash PH: 5.20
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
6 lbs 3.2 oz |
Pale Malt (6 Row) US (2.0 SRM) |
Grain |
1 |
73.4 % |
12.0 oz |
Corn, Flaked (1.3 SRM) |
Grain |
2 |
8.9 % |
12.0 oz |
Rice, Flaked (1.0 SRM) |
Grain |
3 |
8.9 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 9.63 qt of water at 159.1 F |
148.0 F |
75 min |
Sparge: Batch sparge with 2 steps (1.64gal, 3.12gal) of 168.0 F water
Expected Original Gravity: 1.046 SG
Measured Original Gravity: 1.038 SG
Expected Mash Efficiency: 72.0 %
Measured Mash Efficiency: 121.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.11 gal
Boil Ending Volume: 5.25 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
12.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
4 |
8.9 % |
0.60 oz |
Ultra [3.00 %] - Boil 60.0 min |
Hop |
5 |
7.6 IBUs |
0.50 oz |
Fuggles [4.50 %] - Boil 15.0 min |
Hop |
6 |
4.7 IBUs |
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
7 |
- |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Bohemian Lager (Wyeast Labs #2124) [124.21 ml] |
Yeast |
8 |
- |
1.0 pkg |
Pilsen Lager (Wyeast Labs #2007) [124.21 ml] |
Yeast |
9 |
- |
Yeast Starter: Create a yeast starter with 1.90 l of wort
Initial Fermentation Temp: 52.0 F for 28.00 days
Subsequent Fermentation Temp: 60.0 F for 14.00 days
Expected Final Gravity: 1.007 SG
Measured Final Gravity: 1.009 SG
Kegging and Conditioning:
Final Bottling Vol: 5.50 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 20.00 days
Storage Temperature: 44.0 F
Additional Notes: