Brew Date: 19 Nov 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 91.6 IBUs
Est. Color: 53.4 SRM
Batch Size: 7.00 gal
Brewhouse Efficiency: 77.40 %
Calories: 290.6 kcal/12oz
ALL INGREDIENTS
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
14 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
63.6 % |
2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
9.1 % |
1 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
6.8 % |
1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
4.5 % |
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
4.5 % |
1 lbs |
Dark Crystal Malt -150L (150.0 SRM) |
Grain |
6 |
4.5 % |
12.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
7 |
3.4 % |
8.0 oz |
Abbey Malt (17.0 SRM) |
Grain |
8 |
2.3 % |
2.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
9 |
62.6 IBUs |
1.00 oz |
Chinook [13.00 %] - Boil 60.0 min |
Hop |
10 |
27.1 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
11 |
- |
2.00 oz |
Cocoa Powder (Boil 5.0 mins) |
Flavor |
12 |
- |
1.00 oz |
Fuggle [4.50 %] - Boil 5.0 min |
Hop |
13 |
1.9 IBUs |
2.0 pkg |
London Ale Yeast (Wyeast Labs #1028) [124.21 ml] |
Yeast |
14 |
- |
4.0 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
15 |
1.1 % |
4.00 tsp |
Cayenne Powder (Secondary 5.0 days) |
Spice |
16 |
- |
4.00 Items |
Cinnamon Stick (Secondary 5.0 days) |
Spice |
17 |
- |
2.50 tsp |
Chile, Ancho (Secondary 5.0 days) |
Spice |
18 |
- |
2.00 Items |
Vanilla Bean (Secondary 5.0 days) |
Spice |
19 |
- |
2.00 oz |
Oak Chips - Bourbon Soaked (Bottling 2.0 days) |
Flavor |
20 |
- |
BREWING PROCESS
The Water:
Sparge Volume: 4.71 gal (treated as above)
The Mash:
Total Grain Weight: 22 lbs
Mash PH: 5.20
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
14 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
63.6 % |
2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
9.1 % |
1 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
6.8 % |
1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
4.5 % |
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
4.5 % |
1 lbs |
Dark Crystal Malt -150L (150.0 SRM) |
Grain |
6 |
4.5 % |
12.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
7 |
3.4 % |
8.0 oz |
Abbey Malt (17.0 SRM) |
Grain |
8 |
2.3 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 27.71 qt of water at 163.4 F |
152.0 F |
60 min |
Sparge: Fly sparge with 4.71 gal water at 168.0 F
Expected Original Gravity: 1.086 SG
Measured Original Gravity: 1.084 SG
Expected Mash Efficiency: 82.9 %
Measured Mash Efficiency: 81.5 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 8.89 gal
Boil Ending Volume: 7.81 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
9 |
62.6 IBUs |
1.00 oz |
Chinook [13.00 %] - Boil 60.0 min |
Hop |
10 |
27.1 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
11 |
- |
2.00 oz |
Cocoa Powder (Boil 5.0 mins) |
Flavor |
12 |
- |
1.00 oz |
Fuggle [4.50 %] - Boil 5.0 min |
Hop |
13 |
1.9 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2.0 pkg |
London Ale Yeast (Wyeast Labs #1028) [124.21 ml] |
Yeast |
14 |
- |
4.0 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
15 |
1.1 % |
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 62.0 F for 7.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.021 SG
Measured Final Gravity: 1.020 SG
Kegging and Conditioning:
Final Bottling Vol: 6.50 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 10.00 days
Storage Temperature: 67.0 F
Additional Notes: