Brew Date: 19 Jan 2008
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 4.9 %
Bitterness: 21.4 IBUs
Est. Color: 25.3 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 186.2 kcal/12oz
The Water:
Sparge Volume: 5.46 gal (treated as above)
The Mash:
Total Grain Weight: 7 lbs 9.6 oz
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.056 SG
Measured Original Gravity: 1.055 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 4.01 gal
Boil Ending Volume: 3.64 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
6 lbs 9.6 oz |
Amber Dry Extract (12.5 SRM) |
Dry Extract |
4 |
86.8 % |
|
1.00 oz |
Cluster [7.00 %] - Boil 60.0 min |
Hop |
5 |
19.8 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
6 |
- |
|
0.50 oz |
Williamette [5.50 %] - Boil 5.0 min |
Hop |
7 |
1.6 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Irish Ale (Wyeast Labs #1084) [125.00 ml] |
Yeast |
8 |
- |
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 7.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.015 SG
Measured Final Gravity: 1.018 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Bottle with 5.12 oz Corn Sugar (2.9 volumes CO2)
Keg/Bottling Temperature: 60.0 F
Age for: 28.00 days
Storage Temperature: 52.0 F
Additional Notes:
Brewer's Best kit. My first attempt. Weak and extremely fizzy. Drinkable but not admirable.
Bottled 44 bottles