Brew Date: 26 Dec 2012
Brewer: Paul J. Healy
Asst Brewer:
Type: Partial Mash

Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 70.2 IBUs
Est. Color: 15.1 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 70.00 %
Calories: 290.6 kcal/12oz

The Water:

Sparge Volume: 6.67 gal (treated as above)

The Mash:

Total Grain Weight: 12 lbs 12.0 oz
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 7.8 %
5.0 oz Aromatic Malt (26.0 SRM) Grain 2 2.5 %
5.0 oz Biscuit Malt (23.0 SRM) Grain 3 2.5 %
5.0 oz Caramunich Malt (56.0 SRM) Grain 4 2.5 %
5.0 oz Special B Malt (180.0 SRM) Grain 5 2.5 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 2.81 qt of water at 165.9 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (3.12gal, 3.55gal) of 168.0 F water
Expected Original Gravity: 1.079 SG
Measured Original Gravity: 1.084 SG
Expected Mash Efficiency: 76.4 %
Measured Mash Efficiency: 408.1 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 6.97 gal
  
Boil Ending Volume: 6.24 gal
Boil Ingredients
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Liquid Extract (8.0 SRM) Extract 6 82.4 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 35.0 IBUs
1.00 oz Chinook [13.00 %] - Boil 45.0 min Hop 8 32.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 2.0 min Hop 9 3.0 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg American Ale (Wyeast Labs #1056) [1000.00 ml] Yeast 10 -
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 68.0 F for 10.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.020 SG
Measured Final Gravity: 1.020 SG

Kegging and Conditioning:

Final Bottling Vol: 5.90 gal
Carbonation Used: Bottle with 4.46 oz Corn Sugar (2.4 volumes CO2)
Keg/Bottling Temperature: 60.0 F
Age for: 28.00 days
Storage Temperature: 52.0 F

Additional Notes: