Brew Date: 10 May 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 7.8 %
Bitterness: 55.2 IBUs
Est. Color: 6.8 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 69.00 %
Calories: 235.5 kcal/12oz
The Water:
Sparge Volume: 5.05 gal (treated as above)
The Mash:
Total Grain Weight: 18 lbs 8.0 oz
Mash PH: 5.50
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
16 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
86.5 % |
1 lbs 8.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
2 |
8.1 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 22.40 qt of water at 158.8 F |
148.0 F |
75 min |
Sparge: Fly sparge with 5.05 gal water at 168.0 F
Expected Original Gravity: 1.088 SG
Measured Original Gravity: 1.070 SG
Expected Mash Efficiency: 84.7 %
Measured Mash Efficiency: 55.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 8.42 gal
Boil Ending Volume: 7.02 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
3 |
5.4 % |
1.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
4 |
34.9 IBUs |
1.00 oz |
Centennial [11.00 %] - Boil 30.0 min |
Hop |
5 |
17.9 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
6 |
- |
2.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
7 |
2.4 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2.0 pkg |
English Ale (White Labs #WLP002) [35.49 ml] |
Yeast |
8 |
- |
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 68.0 F for 6.00 days
Subsequent Fermentation Temp: 68.0 F for 10.00 days
Expected Final Gravity: 1.019 SG
Measured Final Gravity: 1.011 SG
Kegging and Conditioning:
Final Bottling Vol: 5.40 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:
From BYO Magazine