Brew Date: 23 Dec 2011
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 11.1 %
Bitterness: 75.8 IBUs
Est. Color: 42.5 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 72.00 %
Calories: 362.3 kcal/12oz
The Water:
Sparge Volume: 2.97 gal (treated as above)
The Mash:
Total Grain Weight: 22 lbs 2.9 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
14 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
63.1 % |
|
1 lbs 8.0 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
6.8 % |
|
1 lbs |
Brown Malt (65.0 SRM) |
Grain |
3 |
4.5 % |
|
1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
4.5 % |
|
8.0 oz |
Biscuit Malt (23.0 SRM) |
Grain |
5 |
2.3 % |
|
8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
6 |
2.3 % |
|
6.1 oz |
Aromatic Malt (26.0 SRM) |
Grain |
7 |
1.7 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 25.04 qt of water at 166.0 F |
150.0 F |
60 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.48gal) of 168.0 F water
Expected Original Gravity: 1.109 SG
Measured Original Gravity: 1.103 SG
Expected Mash Efficiency: 75.3 %
Measured Mash Efficiency: 51.2 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.84 gal
Boil Ending Volume: 5.98 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
3 lbs 4.8 oz |
Amber Liquid Extract (12.5 SRM) |
Extract |
8 |
14.9 % |
|
2.00 oz |
Magnum [14.00 %] - Boil 60.0 min |
Hop |
9 |
63.5 IBUs |
|
2.00 oz |
Fuggles [4.50 %] - Boil 20.0 min |
Hop |
10 |
12.4 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Dry English Ale (White Labs #WLP007) [35.49 ml] |
Yeast |
11 |
- |
|
1.0 pkg |
English Ale (White Labs #WLP002) [1000.00 ml] |
Yeast |
12 |
- |
Yeast Starter: Create a yeast starter with 0.95 l of wort
Initial Fermentation Temp: 60.0 F for 16.00 days
Subsequent Fermentation Temp: 61.0 F for 6.00 days
Expected Final Gravity: 1.022 SG
Measured Final Gravity: 1.020 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 13.72 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 42.0 F
Additional Notes:
Brewing went fairly smooth. Nothing to note. except an apparently stuck lauter that may have just been the bottom of the runnings after all.
After 9 days fermenting at 60F in the basement shower (in a water bath), gravity had dropped to 1.021 (originally thought it was 1.053, but forgot that refractometer readings needs adjusting when alcohol is present). I moved it up to a 69-70F closet to finish for another 7 days, where it dropped to 1.020. Unfortunately the taste may have changed on me; I kind of regret warming it up like that, because it was so clean-tasting before.
I added the dry hops on day 16 and moved it back to the 60F bathroom to clear up and dry hop. Once some good trub falls out, I'll keg it and age it cold.