Brew Date: 10 May 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 11.5 %
Bitterness: 84.5 IBUs
Est. Color: 69.0 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 63.00 %
Calories: 416.0 kcal/12oz
The Water:
Sparge Volume: 4.19 gal (treated as above)
The Mash:
Total Grain Weight: 26 lbs 8.8 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
10 lbs 11.2 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
40.3 % |
|
5 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
18.8 % |
|
2 lbs 8.0 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
9.4 % |
|
2 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
9.4 % |
|
2 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
5 |
7.5 % |
|
13.6 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
3.2 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 31.61 qt of water at 159.4 F |
149.0 F |
90 min |
Sparge: Fly sparge with 4.19 gal water at 168.0 F
Expected Original Gravity: 1.117 SG
Measured Original Gravity: 1.115 SG
Expected Mash Efficiency: 77.3 %
Measured Mash Efficiency: 51.6 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 9.13 gal
Boil Ending Volume: 7.03 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
3 lbs |
Amber Dry Extract (12.5 SRM) |
Dry Extract |
7 |
11.3 % |
|
1.50 oz |
Nugget [13.00 %] - Boil 90.0 min |
Hop |
8 |
42.1 IBUs |
|
1.00 oz |
Northern Brewer [6.50 %] - Boil 30.0 min |
Hop |
9 |
10.1 IBUs |
|
0.50 oz |
Nugget [13.00 %] - Boil 30.0 min |
Hop |
10 |
10.1 IBUs |
|
2.00 oz |
East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min |
Hop |
11 |
10.0 IBUs |
|
1.00 oz |
Northern Brewer [8.50 %] - Boil 15.0 min |
Hop |
12 |
8.5 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
13 |
- |
|
3.00 oz |
East Kent Goldings (EKG) [5.00 %] - Boil 3.0 min |
Hop |
14 |
3.8 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
2.0 pkg |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
15 |
- |
Yeast Starter: Create a yeast starter with 1.50 l of wort
Initial Fermentation Temp: 70.0 F for 9.00 days
Subsequent Fermentation Temp: 70.0 F for 7.00 days
Expected Final Gravity: 1.027 SG
Measured Final Gravity: 1.030 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 13.72 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 100.00 days
Storage Temperature: 90.0 F
Additional Notes: