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: