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: