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: