Brew Date: 26 Oct 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 5.6 %
Bitterness: 16.5 IBUs
Est. Color: 4.5 SRM
Batch Size: 1.65 gal
Brewhouse Efficiency: 65.00 %
Calories: 159.9 kcal/12oz
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
2.36 gal |
San Francisco, CA (IPA) |
Water |
1 |
- |
Sparge Volume: -0.14 gal (treated as above)
The Mash:
Total Grain Weight: 3 lbs
Mash PH: 5.40
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1 lbs 8.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
50.0 % |
|
1 lbs 8.0 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
50.0 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Saccharification |
Add 10.10 qt of water at 153.0 F |
147.9 F |
90 min |
|
Mash Out |
Heat to 168.0 F over 7 min |
168.0 F |
10 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.043 SG
Measured Original Gravity: 1.049 SG
Expected Mash Efficiency: 65.0 %
Measured Mash Efficiency: 100.2 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 2.17 gal
Boil Ending Volume: 1.72 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
0.25 oz |
Select Spalt [4.90 %] - Boil 60.0 min |
Hop |
4 |
16.5 IBUs |
|
0.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
5 |
- |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
0.5 pkg |
German Ale/Kolsch (White Labs #WLP029) [35.49 ml] |
Yeast |
6 |
- |
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 5.00 days
Subsequent Fermentation Temp: 67.0 F for 7.00 days
Expected Final Gravity: 1.008 SG
Measured Final Gravity: 1.006 SG
Kegging and Conditioning:
Final Bottling Vol: 1.43 gal
Carbonation Used: Bottle with 1.20 oz Corn Sugar (2.4 volumes CO2)
Keg/Bottling Temperature: 70.0 F
Age for: 5.00 days
Storage Temperature: 42.0 F
Additional Notes:
Actually brewed the recipe twice and combined the two batches. Total combined volume into the fermenter was 3.3 gallons.