Brew Date: 07 Oct 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: On Tap
Alochol By Volume: 13.8 %
Bitterness: 61.9 IBUs
Est. Color: 58.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 510.8 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.1 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 5.4 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 3.6 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 4 3.6 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 3.6 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.8 %
2.50 oz Centennial [10.00 %] - Boil 45.0 min Hop 7 41.2 IBUs
1.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 8 20.7 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 10 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [18927.00 ml] Yeast 11 -
1.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 12 -


BREWING PROCESS


The Water:

Sparge Volume: 2.94 gal (treated as above)

The Mash:

Total Grain Weight: 28 lbs
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.1 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 5.4 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 3.6 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 4 3.6 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 3.6 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.8 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.52 qt of water at 167.0 F 151.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.94gal) of 168.0 F water
Expected Original Gravity: 1.138 SG
Measured Original Gravity: 1.138 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 74.0 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 7.33 gal
  
Boil Ending Volume: 6.25 gal
Boil Ingredients
Amt Name Type # %/IBU
2.50 oz Centennial [10.00 %] - Boil 45.0 min Hop 7 41.2 IBUs
1.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 8 20.7 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 10 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [18927.00 ml] Yeast 11 -
1.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 12 -
Yeast Starter: Create a yeast starter with 2.00 l of wort
Initial Fermentation Temp: 68.0 F for 4.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.036 SG
Measured Final Gravity: 1.036 SG

Kegging and Conditioning:

Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 21.64 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 60.0 F
Age for: 28.00 days
Storage Temperature: 52.0 F

Additional Notes: