Brew Date: 27 Aug 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract

Status: Gone
Alochol By Volume: 7.8 %
Bitterness: 48.3 IBUs
Est. Color: 8.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 69.00 %
Calories: 235.5 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
1 lbs 8.0 oz Melanoiden Malt (20.0 SRM) Grain 1 9.1 %
4 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 2 24.4 %
9 lbs 14.4 oz Pilsner Liquid Extract (3.5 SRM) Extract 3 60.4 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.1 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 30.6 IBUs
1.00 oz Centennial [11.00 %] - Boil 30.0 min Hop 6 15.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
2.00 oz Citra [12.00 %] - Boil 1.0 min Hop 8 2.1 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 10 -
2.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 11 0.0 IBUs


BREWING PROCESS


The Water:

Sparge Volume: 8.14 gal (treated as above)

The Mash:

Total Grain Weight: 16 lbs 6.4 oz
Mash PH: 5.50

Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.087 SG
Measured Original Gravity: 1.070 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 8.43 gal
  
Boil Ending Volume: 7.03 gal
Boil Ingredients
Amt Name Type # %/IBU
4 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 2 24.4 %
9 lbs 14.4 oz Pilsner Liquid Extract (3.5 SRM) Extract 3 60.4 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.1 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 30.6 IBUs
1.00 oz Centennial [11.00 %] - Boil 30.0 min Hop 6 15.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
2.00 oz Citra [12.00 %] - Boil 1.0 min Hop 8 2.1 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 10 -
Yeast Starter: Create a yeast starter with 1.25 l of wort
Initial Fermentation Temp: 68.0 F for 6.00 days
Subsequent Fermentation Temp: 68.0 F for 10.00 days
Expected Final Gravity: 1.017 SG
Measured Final Gravity: 1.011 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: 7.00 days
Storage Temperature: 40.0 F

Additional Notes:

From BYO Magazine