Brew Date: 10 May 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 7.8 %
Bitterness: 55.2 IBUs
Est. Color: 6.8 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 69.00 %
Calories: 235.5 kcal/12oz

The Water:

Sparge Volume: 5.05 gal (treated as above)

The Mash:

Total Grain Weight: 18 lbs 8.0 oz
Mash PH: 5.50
Mash Ingredients
Amt Name Type # %/IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.5 %
1 lbs 8.0 oz Melanoiden Malt (20.0 SRM) Grain 2 8.1 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.40 qt of water at 158.8 F 148.0 F 75 min
Sparge: Fly sparge with 5.05 gal water at 168.0 F
Expected Original Gravity: 1.088 SG
Measured Original Gravity: 1.070 SG
Expected Mash Efficiency: 84.7 %
Measured Mash Efficiency: 55.0 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 8.42 gal
  
Boil Ending Volume: 7.02 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 5.4 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 34.9 IBUs
1.00 oz Centennial [11.00 %] - Boil 30.0 min Hop 5 17.9 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
2.00 oz Citra [12.00 %] - Boil 1.0 min Hop 7 2.4 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 8 -
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 68.0 F for 6.00 days
Subsequent Fermentation Temp: 68.0 F for 10.00 days
Expected Final Gravity: 1.019 SG
Measured Final Gravity: 1.011 SG

Kegging and Conditioning:

Final Bottling Vol: 5.40 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 7.00 days
Storage Temperature: 40.0 F

Additional Notes:

From BYO Magazine