Brew Date: 26 Feb 2013
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 75.1 IBUs
Est. Color: 5.4 SRM
Batch Size: 1.00 gal
Brewhouse Efficiency: 74.00 %
Calories: 249.4 kcal/12oz

The Water:

Water Prep
Amt Name Type # %/IBU
1.50 gal Lewis Center, OH (IPA Adjustments) Water 1 -
1.46 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
1.28 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.78 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
0.04 g Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) Water Agent 5 -
Sparge Volume: 1.83 gal (treated as above)

The Mash:

Total Grain Weight: 2 lbs 13.7 oz
Mash PH: 5.40
Mash Ingredients
Amt Name Type # %/IBU
2 lbs 1.2 oz Pale Malt (2 Row) US (1.7 SRM) Grain 6 72.8 %
6.3 oz Pale Malt, Maris Otter (3.0 SRM) Grain 7 13.9 %
1.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.5 %
1.3 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9 2.9 %

Mash Steps
Name Description Step Temperature Step Time
Beta Rest Add 3.84 qt of water at 157.8 F 145.0 F 45 min
Alpha Rest Error: Infusion temperature above boiling. Add more water! 155.0 F 45 min
Mash Out Error: Infusion temperature above boiling. Add more water! 165.0 F 5 min
Sparge: Fly sparge with 1.83 gal water at 168.0 F
Expected Original Gravity: 1.081 SG
Measured Original Gravity: 1.074 SG
Expected Mash Efficiency: 92.5 %
Measured Mash Efficiency: 336.5 %

The Boil:

Boil Time: 75 minutes
Boil Starting Volume: 2.80 gal
  
Boil Ending Volume: 1.30 gal
Boil Ingredients
Amt Name Type # %/IBU
3.2 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 10 7.0 %
0.24 oz Simcoe [13.00 %] - Boil 75.0 min Hop 11 55.6 IBUs
0.10 oz Simcoe [13.00 %] - Boil 30.0 min Hop 12 16.3 IBUs
0.05 tsp Irish Moss (Boil 10.0 mins) Fining 13 -
0.33 oz Simcoe [13.00 %] - Boil 1.0 min Hop 14 3.2 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
0.2 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 15 -
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: 0.87 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: