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.