Brew Date: 14 Feb 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 9.1 %
Bitterness: 34.7 IBUs
Est. Color: 24.3 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 65.00 %
Calories: 356.4 kcal/12oz

The Water:

Water Prep
Amt Name Type # %/IBU
7.50 gal Columbus Hoover Feb Edinburgh Water 1 -
5.69 gal Columbus Hoover Feb Edinburgh Water 2 -
5.58 g Chalk (Mash 60.0 mins) Water Agent 3 -
4.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
2.62 g Baking Soda (Mash 60.0 mins) Water Agent 5 -
0.79 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 6 -
Sparge Volume: 5.69 gal (treated as above)

The Mash:

Total Grain Weight: 26 lbs 10.0 oz
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
22 lbs Pale Malt, Golden Promise (1.9 SRM) Grain 7 82.6 %
1 lbs Barley, Flaked (1.7 SRM) Grain 8 3.8 %
14.0 oz Roasted Barley (300.0 SRM) Grain 9 3.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10 2.8 %
12.0 oz White Wheat Malt (2.4 SRM) Grain 11 2.8 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12 1.9 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 13 1.9 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 14 0.9 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 29.81 qt of water at 172.0 F 157.0 F 60 min
Sparge: Fly sparge with 5.69 gal water at 168.0 F
Expected Original Gravity: 1.114 SG
Measured Original Gravity: 1.100 SG
Expected Mash Efficiency: 79.8 %
Measured Mash Efficiency: 44.0 %

The Boil:

Boil Time: 120 minutes
Boil Starting Volume: 9.82 gal
  
Boil Ending Volume: 7.02 gal
Boil Ingredients
Amt Name Type # %/IBU
2.75 oz Goldings, East Kent [5.00 %] - Boil 120.0 min Hop 15 32.6 IBUs
4.23 g Chalk (Boil 65.0 mins) Water Agent 16 -
3.40 g Epsom Salt (MgSO4) (Boil 65.0 mins) Water Agent 17 -
1.99 g Baking Soda (Boil 65.0 mins) Water Agent 18 -
0.60 g Gypsum (Calcium Sulfate) (Boil 65.0 mins) Water Agent 19 -
0.25 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 20 2.1 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 21 -

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 22 -
Yeast Starter: Create a yeast starter with 3.00 l of wort
Initial Fermentation Temp: 68.0 F for 4.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.036 SG
Measured Final Gravity: 1.032 SG

Kegging and Conditioning:

Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 10.19 PSI (2.1 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 112.00 days
Storage Temperature: 52.0 F

Additional Notes: