Brew Date: 19 Nov 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 3.9 %
Bitterness: 18.4 IBUs
Est. Color: 20.0 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 131.4 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
6 lbs |
Pale Ale Malt (Muntons) (3.2 SRM) |
Grain |
1 |
76.8 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
6.4 % |
|
8.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
6.4 % |
|
6.0 oz |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
4 |
4.8 % |
|
4.0 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
5 |
3.2 % |
|
2.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
1.6 % |
|
1.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
0.8 % |
|
1.00 oz |
East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min |
Hop |
8 |
18.4 IBUs |
|
1.0 pkg |
English Ale (White Labs #WLP002) [35.49 ml] |
Yeast |
9 |
- |
BREWING PROCESS
The Water:
Sparge Volume: 5.83 gal (treated as above)
The Mash:
Total Grain Weight: 7 lbs 13.0 oz
Mash PH: 5.44
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
6 lbs |
Pale Ale Malt (Muntons) (3.2 SRM) |
Grain |
1 |
76.8 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
6.4 % |
|
8.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
6.4 % |
|
6.0 oz |
Caramel Malt - 120L (Briess) (120.0 SRM) |
Grain |
4 |
4.8 % |
|
4.0 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
5 |
3.2 % |
|
2.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
1.6 % |
|
1.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
0.8 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 10.29 qt of water at 167.6 F |
156.0 F |
45 min |
Sparge: Fly sparge with 5.83 gal water at 168.0 F
Expected Original Gravity: 1.040 SG
Measured Original Gravity: 1.040 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 7791.3 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 7.33 gal
Boil Ending Volume: 6.25 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.00 oz |
East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min |
Hop |
8 |
18.4 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
English Ale (White Labs #WLP002) [35.49 ml] |
Yeast |
9 |
- |
Yeast Starter: Create a yeast starter with 0.60 l of wort
Initial Fermentation Temp: 65.0 F for 14.00 days
Subsequent Fermentation Temp: 65.0 F for 10.00 days
Expected Final Gravity: 1.015 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 0.00 days
Storage Temperature: 65.0 F
Additional Notes: