Brew Date: 29 Apr 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 4.7 %
Bitterness: 43.1 IBUs
Est. Color: 13.9 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 151.6 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
7.00 gal |
Columbus Hoover Feb IPA |
Water |
1 |
- |
|
4.00 gal |
Columbus Hoover Feb IPA |
Water |
2 |
- |
|
3.73 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
1.90 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
4 |
- |
|
1.88 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
5 |
- |
|
8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
6 |
66.0 % |
|
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
16.5 % |
|
1 lbs |
Melanoiden Malt (20.0 SRM) |
Grain |
8 |
8.2 % |
|
8.0 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
9 |
4.1 % |
|
4.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
10 |
2.1 % |
|
4.0 oz |
White Wheat Malt (2.4 SRM) |
Grain |
11 |
2.1 % |
|
2.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
12 |
1.0 % |
|
6.53 g |
Gypsum (Calcium Sulfate) (Boil 65.0 mins) |
Water Agent |
13 |
- |
|
3.33 g |
Epsom Salt (MgSO4) (Boil 65.0 mins) |
Water Agent |
14 |
- |
|
3.29 g |
Calcium Chloride (Boil 65.0 mins) |
Water Agent |
15 |
- |
|
0.50 oz |
Galaxy [14.00 %] - Boil 60.0 min |
Hop |
16 |
21.9 IBUs |
|
0.50 oz |
Galaxy [14.00 %] - Boil 30.0 min |
Hop |
17 |
16.8 IBUs |
|
0.28 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
18 |
- |
|
0.50 oz |
Galaxy [14.00 %] - Boil 5.0 min |
Hop |
19 |
4.4 IBUs |
|
0.50 oz |
Galaxy [14.00 %] - Boil 0.0 min |
Hop |
20 |
0.0 IBUs |
|
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
21 |
- |
|
1.00 oz |
Galaxy [14.00 %] - Dry Hop 0.0 Days |
Hop |
22 |
0.0 IBUs |
BREWING PROCESS
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
7.00 gal |
Columbus Hoover Feb IPA |
Water |
1 |
- |
|
4.00 gal |
Columbus Hoover Feb IPA |
Water |
2 |
- |
|
3.73 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
1.90 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
4 |
- |
|
1.88 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
5 |
- |
Sparge Volume: 5.00 gal (treated as above)
The Mash:
Total Grain Weight: 12 lbs 2.0 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
6 |
66.0 % |
|
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
16.5 % |
|
1 lbs |
Melanoiden Malt (20.0 SRM) |
Grain |
8 |
8.2 % |
|
8.0 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
9 |
4.1 % |
|
4.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
10 |
2.1 % |
|
4.0 oz |
White Wheat Malt (2.4 SRM) |
Grain |
11 |
2.1 % |
|
2.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
12 |
1.0 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 15.68 qt of water at 164.9 F |
150.0 F |
75 min |
Sparge: Fly sparge with 5.00 gal water at 168.0 F
Expected Original Gravity: 1.062 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 56.6 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 7.33 gal
Boil Ending Volume: 6.25 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
6.53 g |
Gypsum (Calcium Sulfate) (Boil 65.0 mins) |
Water Agent |
13 |
- |
|
3.33 g |
Epsom Salt (MgSO4) (Boil 65.0 mins) |
Water Agent |
14 |
- |
|
3.29 g |
Calcium Chloride (Boil 65.0 mins) |
Water Agent |
15 |
- |
|
0.50 oz |
Galaxy [14.00 %] - Boil 60.0 min |
Hop |
16 |
21.9 IBUs |
|
0.50 oz |
Galaxy [14.00 %] - Boil 30.0 min |
Hop |
17 |
16.8 IBUs |
|
0.28 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
18 |
- |
|
0.50 oz |
Galaxy [14.00 %] - Boil 5.0 min |
Hop |
19 |
4.4 IBUs |
|
0.50 oz |
Galaxy [14.00 %] - Boil 0.0 min |
Hop |
20 |
0.0 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
21 |
- |
Yeast Starter: Create a yeast starter with 1.00 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: 1.012 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: 30.00 days
Storage Temperature: 65.0 F
Additional Notes: