Brew Date: 05 Sep 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 8.3 %
Bitterness: 25.2 IBUs
Est. Color: 27.0 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 68.80 %
Calories: 258.0 kcal/12oz
The Water:
Sparge Volume: 5.82 gal (treated as above)
The Mash:
Total Grain Weight: 14 lbs
Mash PH: 5.20
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
11 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
1 |
78.6 % |
8.0 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
2 |
3.6 % |
4.0 oz |
Carafa I (337.0 SRM) |
Grain |
3 |
1.8 % |
4.0 oz |
Special B Malt (180.0 SRM) |
Grain |
4 |
1.8 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 15.52 qt of water at 174.4 F |
158.0 F |
60 min |
Sparge: Fly sparge with 5.82 gal water at 168.0 F
Expected Original Gravity: 1.076 SG
Measured Original Gravity: 1.076 SG
Expected Mash Efficiency: 86.0 %
Measured Mash Efficiency: 85.9 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 8.13 gal
Boil Ending Volume: 6.51 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1 lbs |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
5 |
7.1 % |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
6 |
7.1 % |
0.50 oz |
Styrian Goldings [5.40 %] - Boil 90.0 min |
Hop |
7 |
8.1 IBUs |
1.00 oz |
Sterling [7.50 %] - Boil 30.0 min |
Hop |
8 |
16.2 IBUs |
0.50 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
9 |
- |
1.00 oz |
Sterling [7.50 %] - Boil 1.0 min |
Hop |
10 |
0.9 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Abbey Ale (White Labs #WLP530) [35.49 ml] |
Yeast |
11 |
- |
Yeast Starter: Create a yeast starter with 1.00 l of wort
Initial Fermentation Temp: 72.0 F for 3.00 days
Subsequent Fermentation Temp: 76.0 F for 50.00 days
Expected Final Gravity: 1.013 SG
Measured Final Gravity: 1.013 SG
Kegging and Conditioning:
Final Bottling Vol: 4.50 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 150.00 days
Storage Temperature: 65.0 F
Additional Notes: