Brew Date: 19 May 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract

Status: Gone
Alochol By Volume: 5.8 %
Bitterness: 38.3 IBUs
Est. Color: 10.0 SRM
Batch Size: 5.25 gal
Brewhouse Efficiency: 85.00 %
Calories: 194.7 kcal/12oz

The Water:

Water Prep
Amt Name Type # %/IBU
6.77 gal Lewis Center, OH (IPA Adjustments, No Dilution) Water 1 -
6.58 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
5.80 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
3.53 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
Sparge Volume: 6.23 gal (treated as above)

The Mash:

Total Grain Weight: 7 lbs
Mash PH: 5.20

Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.049 SG
Measured Original Gravity: 1.058 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 6.42 gal
  
Boil Ending Volume: 5.72 gal
Boil Ingredients
Amt Name Type # %/IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 6 85.7 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 38.3 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 8 -
Yeast Starter:
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.014 SG

Kegging and Conditioning:

Final Bottling Vol: 4.75 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F

Additional Notes: