Brew Date: 04 Aug 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 6.2 %
Bitterness: 59.0 IBUs
Est. Color: 3.8 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 69.00 %
Calories: 205.1 kcal/12oz
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
7.50 gal |
Columbus Hoover Sep |
Water |
1 |
- |
3.00 ml |
Lactic Acid (Mash 60.0 mins) |
Water Agent |
2 |
- |
1.63 tsp |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
3 |
- |
0.97 tsp |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
0.74 tsp |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
5 |
- |
0.25 Items |
Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) |
Water Agent |
6 |
- |
Sparge Volume: 5.63 gal (treated as above)
The Mash:
Total Grain Weight: 14 lbs
Mash PH: 5.00
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
11 lbs |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
7 |
78.6 % |
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
8 |
14.3 % |
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
9 |
3.6 % |
4.0 oz |
Wheat, Flour (1.6 SRM) |
Grain |
10 |
1.8 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 17.71 qt of water at 165.6 F |
154.0 F |
60 min |
Sparge: Fly sparge with 5.63 gal water at 168.0 F
Expected Original Gravity: 1.065 SG
Measured Original Gravity: 1.061 SG
Expected Mash Efficiency: 84.7 %
Measured Mash Efficiency: 84.4 %
The Boil:
Boil Time: 75 minutes
Boil Starting Volume: 8.28 gal
Boil Ending Volume: 7.03 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
4.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
11 |
1.8 % |
1.00 oz |
Citra [12.00 %] - Boil 60.0 min |
Hop |
12 |
32.8 IBUs |
0.50 oz |
Simcoe [13.00 %] - Boil 60.0 min |
Hop |
13 |
17.8 IBUs |
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
14 |
- |
2.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
15 |
2.8 IBUs |
2.00 oz |
Galaxy [14.00 %] - Boil 1.0 min |
Hop |
16 |
3.3 IBUs |
1.50 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
17 |
2.3 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Vermont IPA (GigaYeast #GY054) |
Yeast |
18 |
- |
Yeast Starter: Create a yeast starter with 0.75 l of wort
Initial Fermentation Temp: 68.0 F for 3.00 days
Subsequent Fermentation Temp: 72.0 F for 5.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.014 SG
Kegging and Conditioning:
Final Bottling Vol: 5.20 gal
Carbonation Used: Keg with 11.07 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 42.0 F
Age for: 0.00 days
Storage Temperature: 35.0 F
Additional Notes: