Brew Date: 26 Feb 2013
Brewer: Paul J. Healy
Asst Brewer: Lucas Coffman
Type: All Grain
Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 77.8 IBUs
Est. Color: 6.2 SRM
Batch Size: 4.56 gal
Brewhouse Efficiency: 74.00 %
Calories: 249.4 kcal/12oz
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
7.50 gal |
Lewis Center, OH (IPA Adjustments) |
Water |
1 |
- |
|
7.28 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
6.42 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
3.91 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
|
0.19 g |
Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) |
Water Agent |
5 |
- |
Sparge Volume: 2.01 gal (treated as above)
The Mash:
Total Grain Weight: 13 lbs 4.0 oz
Mash PH: 5.40
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
6 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
6 |
45.3 % |
|
5 lbs 8.0 oz |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
7 |
41.5 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
8 |
3.8 % |
|
4.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
9 |
1.9 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Beta Rest |
Add 15.83 qt of water at 159.0 F |
145.0 F |
45 min |
|
Alpha Rest |
Add 3.52 qt of water at 208.9 F |
155.0 F |
45 min |
|
Mash Out |
Add 5.00 qt of water at 210.5 F |
165.0 F |
5 min |
Sparge: Fly sparge with 2.01 gal water at 168.0 F
Expected Original Gravity: 1.084 SG
Measured Original Gravity: 1.074 SG
Expected Mash Efficiency: 78.1 %
Measured Mash Efficiency: 71.8 %
The Boil:
Boil Time: 75 minutes
Boil Starting Volume: 6.50 gal
Boil Ending Volume: 5.00 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
10 |
7.5 % |
|
1.00 oz |
Columbus (Tomahawk) [14.00 %] - Boil 75.0 min |
Hop |
11 |
51.8 IBUs |
|
0.33 oz |
Simcoe [13.00 %] - Boil 45.0 min |
Hop |
12 |
13.9 IBUs |
|
0.33 oz |
Centennial [10.00 %] - Boil 30.0 min |
Hop |
13 |
9.0 IBUs |
|
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
14 |
- |
|
0.75 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
15 |
1.5 IBUs |
|
0.33 oz |
Cascade [5.50 %] - Boil 1.0 min |
Hop |
16 |
0.3 IBUs |
|
0.33 oz |
Centennial [10.00 %] - Boil 1.0 min |
Hop |
17 |
0.5 IBUs |
|
0.33 oz |
Topaz [17.00 %] - Boil 1.0 min |
Hop |
18 |
0.9 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
19 |
- |
Yeast Starter: Create a yeast starter with 1.40 l of wort
Initial Fermentation Temp: 68.0 F for 5.00 days
Subsequent Fermentation Temp: 67.0 F for 7.00 days
Expected Final Gravity: 1.016 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 4.43 gal
Carbonation Used: Keg with 11.07 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 42.0 F
Age for: 5.00 days
Storage Temperature: 42.0 F
Additional Notes:
Refractometer was low by maybe 5 brix during brew day. Found out later refractometers change their reading based on temperature, and it was cold out. So the OG is probably less than 1.084. Probably more like 1.068.
The final gravity of 1.003 was taken at room temperature. This is too low. I'm confused.