Brew Date: 25 May 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 13.5 %
Bitterness: 108.9 IBUs
Est. Color: 70.2 SRM
Batch Size: 5.25 gal
Brewhouse Efficiency: 32.00 %
Calories: 521.1 kcal/12oz
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
22.50 gal |
Lewis Center, OH (Stout Adjustments) |
Water |
1 |
- |
28.13 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
2 |
- |
16.10 g |
Chalk (Mash 60.0 mins) |
Water Agent |
3 |
- |
10.53 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
5.13 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
5 |
- |
Sparge Volume: -4.79 gal (treated as above)
The Mash:
Total Grain Weight: 59 lbs 14.9 oz
Mash PH: 5.20
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
4.00 oz |
Cacao Nibs (Mash 60.0 mins) |
Flavor |
6 |
- |
48 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
80.1 % |
2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
8 |
3.3 % |
2 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
9 |
3.3 % |
1 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
10 |
2.5 % |
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
11 |
1.7 % |
1 lbs |
Dark Crystal Malt -150L (150.0 SRM) |
Grain |
12 |
1.7 % |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
13 |
1.7 % |
1 lbs |
Oats, Flaked & Toasted (1.0 SRM) |
Grain |
14 |
1.7 % |
12.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
15 |
1.3 % |
8.0 oz |
Abbey Malt (17.0 SRM) |
Grain |
16 |
0.8 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 73.96 qt of water at 163.6 F |
152.0 F |
60 min |
Sparge: Fly sparge with -4.79 gal water at 168.0 F
Expected Original Gravity: 1.141 SG
Measured Original Gravity: 1.140 SG
Expected Mash Efficiency: 33.5 %
Measured Mash Efficiency: 14.3 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.52 gal
Boil Ending Volume: 5.72 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1 lbs |
Light Dry Extract (8.0 SRM) |
Dry Extract |
17 |
1.7 % |
2.9 oz |
Molasses (80.0 SRM) |
Sugar |
18 |
0.3 % |
3.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
19 |
83.2 IBUs |
1.00 oz |
Chinook [13.00 %] - Boil 60.0 min |
Hop |
20 |
24.0 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
21 |
- |
1.00 oz |
Fuggle [4.50 %] - Boil 5.0 min |
Hop |
22 |
1.7 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2.5 pkg |
London Ale Yeast (Wyeast Labs #1028) [124.21 ml] |
Yeast |
23 |
- |
1.0 pkg |
Super High Gravity Ale (White Labs #WLP099) [35.49 ml] |
Yeast |
24 |
- |
Yeast Starter: Create a yeast starter with 21.50 l of wort
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.032 SG
Measured Final Gravity: 1.040 SG
Kegging and Conditioning:
Final Bottling Vol: 4.75 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F
Additional Notes: