Brew Date: 26 Oct 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 5.6 %
Bitterness: 62.0 IBUs
Est. Color: 4.4 SRM
Batch Size: 1.65 gal
Brewhouse Efficiency: 65.00 %
Calories: 159.9 kcal/12oz

The Water:

Water Prep
Amt Name Type # %/IBU
2.36 gal San Francisco, CA (IPA) Water 1 -
2.36 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
1.93 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
1.56 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
0.15 g Chalk (Mash 60.0 mins) Water Agent 5 -
0.15 g Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) Water Agent 6 -
0.05 g Salt (Mash 60.0 mins) Water Agent 7 -
Sparge Volume: -0.14 gal (treated as above)

The Mash:

Total Grain Weight: 3 lbs 7.0 oz
Mash PH: 5.40
Mash Ingredients
Amt Name Type # %/IBU
2 lbs 7.4 oz Pale Malt (2 Row) US (1.7 SRM) Grain 8 71.6 %
7.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 9 13.0 %
1.8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10 3.3 %
0.9 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11 1.7 %

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 10.14 qt of water at 153.1 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.054 SG
Measured Original Gravity: 1.049 SG
Expected Mash Efficiency: 65.0 %
Measured Mash Efficiency: 96.8 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 2.17 gal
  
Boil Ending Volume: 1.72 gal
Boil Ingredients
Amt Name Type # %/IBU
5.8 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 12 10.5 %
0.25 oz Citra [12.00 %] - Boil 60.0 min Hop 13 37.2 IBUs
0.20 oz Citra [12.00 %] - Boil 30.0 min Hop 14 22.9 IBUs
0.10 tsp Irish Moss (Boil 10.0 mins) Fining 15 -
0.20 oz Cascade [5.50 %] - Boil 1.0 min Hop 16 0.6 IBUs
0.20 oz Citra [12.00 %] - Boil 1.0 min Hop 17 1.3 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
0.5 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 18 -
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 5.00 days
Subsequent Fermentation Temp: 67.0 F for 7.00 days
Expected Final Gravity: 1.005 SG
Measured Final Gravity: 1.006 SG

Kegging and Conditioning:

Final Bottling Vol: 1.43 gal
Carbonation Used: Bottle with 1.12 oz Corn Sugar (2.3 volumes CO2)
Keg/Bottling Temperature: 70.0 F
Age for: 5.00 days
Storage Temperature: 42.0 F

Additional Notes:

Actually brewed the recipe twice and combined the two batches. Total combined volume into the fermenter was 3.3 gallons.