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: