Brew Date: 10 May 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 5.4 %
Bitterness: 48.9 IBUs
Est. Color: 8.1 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 75.00 %
Calories: 168.6 kcal/12oz
The Water:
Sparge Volume: 4.31 gal (treated as above)
The Mash:
Total Grain Weight: 9 lbs 14.4 oz
Mash PH: 5.30
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.053 SG
Measured Original Gravity: 1.051 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 8.43 gal
Boil Ending Volume: 7.03 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
9 lbs 14.4 oz |
Pale Ale Liquid Extract (8.0 SRM) |
Extract |
1 |
100.0 % |
1.00 oz |
Jarrylo [16.30 %] - Boil 60.0 min |
Hop |
2 |
45.0 IBUs |
1.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
3 |
- |
2.00 oz |
Jarrylo [16.30 %] - Boil 1.0 min |
Hop |
4 |
3.9 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
5 |
- |
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: 1.012 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 5.26 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: