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: