Brew Date: 01 Jun 2009
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 5.1 %
Bitterness: 73.8 IBUs
Est. Color: 15.3 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 209.0 kcal/12oz
The Water:
Sparge Volume: 4.45 gal (treated as above)
The Mash:
Total Grain Weight: 8 lbs 9.6 oz
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.057 SG
Measured Original Gravity: 1.061 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 3.00 gal
Boil Ending Volume: 2.73 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
6 lbs 9.6 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
6 |
76.7 % |
0.25 oz |
Chinook [13.00 %] - Boil 60.0 min |
Hop |
7 |
7.2 IBUs |
0.25 oz |
Magnum [14.00 %] - Boil 60.0 min |
Hop |
8 |
7.7 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
1.00 oz |
Amarillo Gold [8.50 %] - Boil 10.0 min |
Hop |
10 |
6.8 IBUs |
1.00 oz |
Centennial [10.00 %] - Boil 10.0 min |
Hop |
11 |
8.0 IBUs |
1.00 oz |
Amarillo Gold [8.50 %] - Boil 5.0 min |
Hop |
12 |
3.7 IBUs |
1.00 oz |
Centennial [10.00 %] - Boil 5.0 min |
Hop |
13 |
4.4 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
American Ale (Wyeast Labs #1056) [125.00 ml] |
Yeast |
14 |
- |
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 14.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.022 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 13.21 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 44.0 F
Age for: 28.00 days
Storage Temperature: 52.0 F
Additional Notes:
Very nice. Brewed with Matt Lewis and his family.