Brew Date: 26 Oct 2015
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 4.7 %
Bitterness: 22.2 IBUs
Est. Color: 3.6 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 75.00 %
Calories: 151.6 kcal/12oz
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
3.63 gal |
Columbus Hoover Oct American Lager |
Water |
1 |
- |
3.18 gal |
Columbus Hoover Oct American Lager |
Water |
2 |
- |
3.20 ml |
Lactic Acid (Mash 60.0 mins) |
Water Agent |
3 |
- |
0.50 ml |
Lactic Acid (Mash 0.0 mins) |
Water Agent |
4 |
- |
0.46 g |
Chalk (Mash 60.0 mins) |
Water Agent |
5 |
- |
0.30 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
6 |
- |
0.10 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
7 |
- |
Sparge Volume: 3.54 gal (treated as above)
The Mash:
Total Grain Weight: 10 lbs
Mash PH: 5.00
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
7 lbs |
Pale Malt (6 Row) US (2.0 SRM) |
Grain |
8 |
70.0 % |
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
9 |
20.0 % |
1 lbs |
Rice, Flaked (1.0 SRM) |
Grain |
10 |
10.0 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 13.02 qt of water at 159.2 F |
148.0 F |
60 min |
Mash Out |
Add 6.88 qt of water at 211.2 F |
168.0 F |
10 min |
Sparge: Fly sparge with 3.54 gal water at 170.0 F
Expected Original Gravity: 1.048 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 78.4 %
Measured Mash Efficiency: 101.8 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 7.18 gal
Boil Ending Volume: 5.98 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.00 oz |
Cascade [5.50 %] - Boil 60.0 min |
Hop |
11 |
20.1 IBUs |
0.40 g |
Chalk (Boil 60.0 mins) |
Water Agent |
12 |
- |
0.34 g |
Epsom Salt (MgSO4) (Boil 60.0 mins) |
Water Agent |
13 |
- |
0.11 g |
Gypsum (Calcium Sulfate) (Boil 60.0 mins) |
Water Agent |
14 |
- |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
American Lager Yeast (White Labs #WLP840) [35.49 ml] |
Yeast |
16 |
- |
Yeast Starter: Create a yeast starter with 2.50 l of wort
Initial Fermentation Temp: 52.5 F for 10.00 days
Subsequent Fermentation Temp: 62.0 F for 4.00 days
Expected Final Gravity: 1.008 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 14.89 PSI (2.5 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 42.5 F
Additional Notes: