Brew Date: 02 Oct 2016
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 5.5 %
Bitterness: 27.3 IBUs
Est. Color: 4.5 SRM
Batch Size: 6.00 gal
Brewhouse Efficiency: 69.00 %
Calories: 164.2 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4.25 gal |
Columbus Hoover Oct American Lager |
Water |
1 |
- |
|
0.53 g |
Chalk (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
0.40 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
0.13 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
4 |
- |
|
1 lbs |
Carapils (Briess) (1.5 SRM) |
Grain |
5 |
10.0 % |
|
9 lbs |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
6 |
90.0 % |
|
1.00 oz |
Citra [12.00 %] - Boil 30.0 min |
Hop |
7 |
27.3 IBUs |
|
0.30 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
8 |
- |
|
2.00 oz |
Citra [12.00 %] - Boil 0.0 min |
Hop |
9 |
0.0 IBUs |
|
1.0 pkg |
American Lager Yeast (White Labs #WLP840) [35.49 ml] |
Yeast |
10 |
- |
BREWING PROCESS
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
4.25 gal |
Columbus Hoover Oct American Lager |
Water |
1 |
- |
|
0.53 g |
Chalk (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
0.40 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
0.13 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
4 |
- |
Sparge Volume: 7.18 gal (treated as above)
The Mash:
Total Grain Weight: 10 lbs
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.050 SG
Measured Original Gravity: 1.050 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 30 minutes
Boil Starting Volume: 7.37 gal
Boil Ending Volume: 6.77 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
9 lbs |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
6 |
90.0 % |
|
1.00 oz |
Citra [12.00 %] - Boil 30.0 min |
Hop |
7 |
27.3 IBUs |
|
0.30 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
8 |
- |
|
2.00 oz |
Citra [12.00 %] - Boil 0.0 min |
Hop |
9 |
0.0 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
American Lager Yeast (White Labs #WLP840) [35.49 ml] |
Yeast |
10 |
- |
Yeast Starter: Create a yeast starter with 1.60 l of wort
Initial Fermentation Temp: 54.0 F for 14.00 days
Subsequent Fermentation Temp: 62.0 F for 3.00 days
Expected Final Gravity: 1.011 SG
Measured Final Gravity: 1.008 SG
Kegging and Conditioning:
Final Bottling Vol: 5.50 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 60.0 F
Additional Notes:
1.008 on 10/12/16. Starting diacytl rest. Still plenty of sulphur in the retronasal, though not on the palate (masked by hops?). Sulphur almost gives a fresh-hop flavor though.