Brew Date: 21 Aug 2012
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 8.3 %
Bitterness: 78.6 IBUs
Est. Color: 25.0 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 70.00 %
Calories: 253.9 kcal/12oz
The Water:
Sparge Volume: 3.67 gal (treated as above)
The Mash:
Total Grain Weight: 18 lbs 1.0 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
13 lbs 8.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
74.7 % |
|
1 lbs 8.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
2 |
8.3 % |
|
1 lbs |
Special B Malt (180.0 SRM) |
Grain |
3 |
5.5 % |
|
8.0 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
2.8 % |
|
8.0 oz |
Biscuit Malt (23.0 SRM) |
Grain |
5 |
2.8 % |
|
2.0 oz |
Caramel Pils Malt (2.0 SRM) |
Grain |
6 |
0.7 % |
|
2.0 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
7 |
0.7 % |
|
2.0 oz |
White Wheat Malt (2.4 SRM) |
Grain |
8 |
0.7 % |
|
1.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
9 |
0.3 % |
|
1.0 oz |
Carafa I (337.0 SRM) |
Grain |
10 |
0.3 % |
|
1.0 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
11 |
0.3 % |
|
1.0 oz |
Chocolate Malt (350.0 SRM) |
Grain |
12 |
0.3 % |
|
1.0 oz |
Peat Smoked Malt (2.8 SRM) |
Grain |
13 |
0.3 % |
|
1.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
14 |
0.3 % |
|
1.0 oz |
Smoked Malt (9.0 SRM) |
Grain |
15 |
0.3 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 22.27 qt of water at 163.7 F |
152.0 F |
60 min |
Sparge: Batch sparge with 2 steps (0.12gal, 3.55gal) of 168.0 F water
Expected Original Gravity: 1.083 SG
Measured Original Gravity: 1.075 SG
Expected Mash Efficiency: 76.4 %
Measured Mash Efficiency: 50.2 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.97 gal
Boil Ending Volume: 6.24 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.00 oz |
Chinook [13.00 %] - Boil 60.0 min |
Hop |
16 |
34.3 IBUs |
|
1.00 oz |
Chinook [13.00 %] - Boil 45.0 min |
Hop |
17 |
31.5 IBUs |
|
0.28 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
18 |
- |
|
0.50 oz |
Cascade [5.50 %] - Boil 5.0 min |
Hop |
19 |
1.4 IBUs |
|
0.50 oz |
Citra [13.40 %] - Boil 5.0 min |
Hop |
20 |
3.2 IBUs |
|
0.25 oz |
Centennial [10.00 %] - Boil 5.0 min |
Hop |
21 |
1.3 IBUs |
|
0.25 oz |
Columbus (Tomahawk) [14.00 %] - Boil 5.0 min |
Hop |
22 |
1.8 IBUs |
|
0.13 oz |
Hallertauer Hersbrucker [2.30 %] - Boil 5.0 min |
Hop |
23 |
0.2 IBUs |
|
0.13 oz |
Saaz [4.00 %] - Boil 5.0 min |
Hop |
24 |
0.3 IBUs |
|
0.13 oz |
Simcoe [13.00 %] - Boil 5.0 min |
Hop |
25 |
0.8 IBUs |
|
0.13 oz |
Warrior [15.00 %] - Boil 5.0 min |
Hop |
26 |
1.0 IBUs |
|
1.00 oz |
Chinook [13.00 %] - Boil 2.0 min |
Hop |
27 |
2.9 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
American Ale (Wyeast Labs #1056) [1000.00 ml] |
Yeast |
28 |
- |
|
4.0 oz |
Honey (1.0 SRM) |
Sugar |
29 |
1.4 % |
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 6.00 days
Expected Final Gravity: 1.018 SG
Measured Final Gravity: 1.012 SG
Kegging and Conditioning:
Final Bottling Vol: 5.90 gal
Carbonation Used: Keg with 13.72 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 2.00 days
Storage Temperature: 45.0 F
Additional Notes: