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: