Brew Date: 22 Jan 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract

Status: Gone
Alochol By Volume: 6.1 %
Bitterness: 1.1 IBUs
Est. Color: 5.7 SRM
Batch Size: 6.80 gal
Brewhouse Efficiency: 73.00 %
Calories: 217.6 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
1 lbs Oats, Flaked (1.0 SRM) Grain 1 8.3 %
8 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 2 66.7 %
3 lbs DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 3 25.0 %
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 4 1.1 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 5 -
1.0 pkg Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 6 -
1.0 pkg Lactobacillus Blend (Omega #OYL-605) Yeast 7 -
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 8 0.0 IBUs
2.00 oz Palisade [7.50 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


BREWING PROCESS


The Water:

Sparge Volume: 7.56 gal (treated as above)

The Mash:

Total Grain Weight: 12 lbs
Mash PH: 5.20

Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.062 SG
Measured Original Gravity: 1.064 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %

The Boil:

Boil Time: 5 minutes
Boil Starting Volume: 8.48 gal
  
Boil Ending Volume: 8.39 gal
Boil Ingredients
Amt Name Type # %/IBU
8 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 2 66.7 %
3 lbs DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 3 25.0 %
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 4 1.1 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 5 -
1.0 pkg Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 6 -
1.0 pkg Lactobacillus Blend (Omega #OYL-605) Yeast 7 -
Yeast Starter: Create a yeast starter with 1.80 l of wort
Initial Fermentation Temp: 95.0 F for 1.00 days
Subsequent Fermentation Temp: 70.0 F for 14.00 days
Expected Final Gravity: 1.008 SG
Measured Final Gravity: 1.018 SG

Kegging and Conditioning:

Final Bottling Vol: 6.30 gal
Carbonation Used: Keg with 20.72 PSI (3.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 5.00 days
Storage Temperature: 38.0 F

Additional Notes:

2 days before brewing, make a 1L starter of WLP644 and another 1L starter of OYL-605, both at room temperature.