Brew Date: 09 Jan 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 3.3 %
Bitterness: 41.1 IBUs
Est. Color: 4.6 SRM
Batch Size: 4.84 gal
Brewhouse Efficiency: 69.00 %
Calories: 176.4 kcal/12oz
The Water:
Sparge Volume: 5.40 gal (treated as above)
The Mash:
Total Grain Weight: 10 lbs 9.0 oz
Mash PH: 5.30
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
94.7 % |
|
9.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
2 |
5.3 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 13.72 qt of water at 162.4 F |
147.0 F |
30 min |
|
Step 2 |
Add 4.00 qt of water at 203.4 F |
158.0 F |
30 min |
Sparge: Fly sparge with 5.40 gal water at 168.0 F
Expected Original Gravity: 1.055 SG
Measured Original Gravity: 1.051 SG
Expected Mash Efficiency: 86.8 %
Measured Mash Efficiency: 109.6 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 8.43 gal
Boil Ending Volume: 6.33 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.00 oz |
Centennial [9.30 %] - Boil 60.0 min |
Hop |
3 |
31.8 IBUs |
|
1.00 oz |
Cascade [5.50 %] - Boil 15.0 min |
Hop |
4 |
9.3 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
5 |
- |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Dry English Ale (White Labs #WLP007) [35.49 ml] |
Yeast |
6 |
- |
Yeast Starter: Create a yeast starter with 1.00 l of wort
Initial Fermentation Temp: 68.0 F for 6.00 days
Subsequent Fermentation Temp: 68.0 F for 4.00 days
Expected Final Gravity: 1.017 SG
Measured Final Gravity: 1.026 SG
Kegging and Conditioning:
Final Bottling Vol: 4.60 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 7.00 days
Storage Temperature: 40.0 F
Additional Notes: