Brew Date: 28 Nov 2010
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 4.7 %
Bitterness: 24.8 IBUs
Est. Color: 3.4 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 167.1 kcal/12oz
The Water:
Sparge Volume: 2.31 gal (treated as above)
The Mash:
Total Grain Weight: 9 lbs
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
9 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
100.0 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Protein Rest |
Add 9.00 qt of water at 146.5 F |
135.0 F |
15 min |
|
Beta Rest |
Add 2.00 qt of water at 198.2 F |
145.0 F |
35 min |
|
Alpha resat |
Add 6.00 qt of water at 207.1 F |
165.0 F |
40 min |
|
Mashout |
Add 4.00 qt of water at 204.6 F |
172.0 F |
5 min |
Sparge: Fly sparge with 2.31 gal water at 168.0 F
Expected Original Gravity: 1.049 SG
Measured Original Gravity: 1.050 SG
Expected Mash Efficiency: 82.5 %
Measured Mash Efficiency: 109.8 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.35 gal
Boil Ending Volume: 5.72 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.00 oz |
Tradition [6.00 %] - Boil 60.0 min |
Hop |
2 |
22.1 IBUs |
|
0.50 oz |
Saaz [4.00 %] - Boil 10.0 min |
Hop |
3 |
2.7 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Trappist High Gravity (Wyeast Labs #3787) [125.00 ml] |
Yeast |
4 |
- |
Yeast Starter:
Initial Fermentation Temp: 66.0 F for 7.00 days
Subsequent Fermentation Temp: 68.0 F for 7.00 days
Expected Final Gravity: 1.006 SG
Measured Final Gravity: 1.014 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: 14.00 days
Storage Temperature: 44.0 F
Additional Notes:
Northernbrewer.com Patersbier kit. Light, floral and yeasty. Great with a ham sandwich.
Preboil: 7.18gal @ 1.038. Nailed it with much larger volume! This is because brewhouse efficiency was set low (65%).