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: