Brew Date: 05 Sep 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 6.4 %
Bitterness: 44.9 IBUs
Est. Color: 5.9 SRM
Batch Size: 6.00 gal
Brewhouse Efficiency: 69.00 %
Calories: 196.2 kcal/12oz

The Water:

Sparge Volume: 5.28 gal (treated as above)

The Mash:

Total Grain Weight: 14 lbs
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
12 lbs 12.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 91.1 %
1 lbs 4.0 oz Maris Otter Malt (Muntons) (3.0 SRM) Grain 2 8.9 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.02 qt of water at 163.3 F 152.0 F 60 min
Sparge: Fly sparge with 5.28 gal water at 168.0 F
Expected Original Gravity: 1.059 SG
Measured Original Gravity: 1.059 SG
Expected Mash Efficiency: 74.7 %
Measured Mash Efficiency: 74.4 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 7.97 gal
  
Boil Ending Volume: 6.77 gal
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 3 44.4 IBUs
0.30 tsp Irish Moss (Boil 15.0 mins) Fining 4 -
0.75 oz Cascade (Homegrown) [5.50 %] - Boil 1.0 min Hop 5 0.5 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 6 -
Yeast Starter: Create a yeast starter with 0.82 l of wort
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.013 SG
Measured Final Gravity: 1.010 SG

Kegging and Conditioning:

Final Bottling Vol: 5.72 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F

Additional Notes: