Brew Date: 25 May 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 8.2 %
Bitterness: 71.7 IBUs
Est. Color: 69.5 SRM
Batch Size: 5.25 gal
Brewhouse Efficiency: 18.50 %
Calories: 258.5 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: 58 lbs 12.0 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 81.7 %
2 lbs Barley, Flaked (1.7 SRM) Grain 8 3.4 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 9 3.4 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 10 2.6 %
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 0.9 %

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: 1.076 SG
Measured Original Gravity: 1.076 SG
Expected Mash Efficiency: 19.4 %
Measured Mash Efficiency: 15.5 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 6.52 gal
  
Boil Ending Volume: 5.72 gal
Boil Ingredients
Amt Name Type # %/IBU
1.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 17 68.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 18 -
0.70 oz Fuggle [4.50 %] - Boil 5.0 min Hop 19 1.9 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 20 1.7 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
0.5 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 21 -
Yeast Starter: Create a yeast starter with 0.50 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: 1.018 SG
Measured Final Gravity: 1.014 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: