Brew Date: 19 Sep 2015
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 62.4 IBUs
Est. Color: 5.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 75.00 %
Calories: 253.5 kcal/12oz

The Water:

Water Prep
Amt Name Type # %/IBU
6.82 gal Columbus Hoover Sep IPA Water 1 -
7.10 g Gypsum (Calcium Sulfate) (Mash 90.0 mins) Water Agent 2 -
5.30 g Epsom Salt (MgSO4) (Mash 90.0 mins) Water Agent 3 -
2.20 g Gypsum (Calcium Sulfate) (Mash 0.0 mins) Water Agent 4 -
1.70 g Epsom Salt (MgSO4) (Mash 0.0 mins) Water Agent 5 -
1.36 ml Lactic Acid 88% (Mash 90.0 mins) Water Agent 6 -
0.40 ml Lactic Acid 88% (Mash 0.0 mins) Water Agent 7 -
0.19 g Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) Water Agent 8 -
Sparge Volume: 2.14 gal (treated as above)

The Mash:

Total Grain Weight: 14 lbs 12.0 oz
Mash PH: 5.40
Mash Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (1.7 SRM) Grain 9 74.6 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 10 13.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 11 3.4 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12 1.7 %

Mash Steps
Name Description Step Temperature Step Time
Beta Rest Add 17.71 qt of water at 159.6 F 145.0 F 45 min
Alpha Rest Add 3.95 qt of water at 208.8 F 155.0 F 30 min
Mash Out Add 5.61 qt of water at 210.3 F 165.0 F 5 min
Sparge: Fly sparge with 2.14 gal water at 168.0 F
Expected Original Gravity: 1.077 SG
Measured Original Gravity: 1.075 SG
Expected Mash Efficiency: 78.4 %
Measured Mash Efficiency: 71.7 %

The Boil:

Boil Time: 90 minutes
Boil Starting Volume: 7.18 gal
  
Boil Ending Volume: 5.98 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 13 6.8 %
1.00 oz Simcoe [13.00 %] - Boil 90.0 min Hop 14 41.3 IBUs
1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 15 17.7 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 16 -
1.00 oz Citra [12.00 %] - Boil 1.0 min Hop 17 1.5 IBUs
1.00 oz Galaxy [14.00 %] - Boil 1.0 min Hop 18 1.8 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Vermont Ale (The Yeast Bay #Vermont Ale) Yeast 19 -
Yeast Starter: Create a yeast starter with 1.52 l of wort
Initial Fermentation Temp: 65.0 F for 5.00 days
Subsequent Fermentation Temp: 70.0 F for 7.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.011 SG

Kegging and Conditioning:

Final Bottling Vol: 5.40 gal
Carbonation Used: Keg with 11.07 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 42.0 F
Age for: 0.00 days
Storage Temperature: 42.0 F

Additional Notes: