Brew Date: 22 Jan 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 6.1 %
Bitterness: 1.1 IBUs
Est. Color: 5.7 SRM
Batch Size: 6.80 gal
Brewhouse Efficiency: 73.00 %
Calories: 217.6 kcal/12oz
ALL INGREDIENTS
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
1 |
8.3 % |
8 lbs |
DME Golden Light (Briess) (4.0 SRM) |
Dry Extract |
2 |
66.7 % |
3 lbs |
DME Wheat Bavarian (Briess) (8.0 SRM) |
Dry Extract |
3 |
25.0 % |
1.00 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
4 |
1.1 IBUs |
1.0 pkg |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
5 |
- |
1.0 pkg |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
6 |
- |
1.0 pkg |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
7 |
- |
2.00 oz |
Citra [12.00 %] - Dry Hop 5.0 Days |
Hop |
8 |
0.0 IBUs |
2.00 oz |
Palisade [7.50 %] - Dry Hop 5.0 Days |
Hop |
9 |
0.0 IBUs |
1.00 oz |
Simcoe [13.00 %] - Dry Hop 5.0 Days |
Hop |
10 |
0.0 IBUs |
BREWING PROCESS
The Water:
Sparge Volume: 7.56 gal (treated as above)
The Mash:
Total Grain Weight: 12 lbs
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.062 SG
Measured Original Gravity: 1.064 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 5 minutes
Boil Starting Volume: 8.48 gal
Boil Ending Volume: 8.39 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
8 lbs |
DME Golden Light (Briess) (4.0 SRM) |
Dry Extract |
2 |
66.7 % |
3 lbs |
DME Wheat Bavarian (Briess) (8.0 SRM) |
Dry Extract |
3 |
25.0 % |
1.00 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
4 |
1.1 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
5 |
- |
1.0 pkg |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
6 |
- |
1.0 pkg |
Lactobacillus Blend (Omega #OYL-605) |
Yeast |
7 |
- |
Yeast Starter: Create a yeast starter with 1.80 l of wort
Initial Fermentation Temp: 95.0 F for 1.00 days
Subsequent Fermentation Temp: 70.0 F for 14.00 days
Expected Final Gravity: 1.008 SG
Measured Final Gravity: 1.018 SG
Kegging and Conditioning:
Final Bottling Vol: 6.30 gal
Carbonation Used: Keg with 20.72 PSI (3.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 5.00 days
Storage Temperature: 38.0 F
Additional Notes:
2 days before brewing, make a 1L starter of WLP644 and another 1L starter of OYL-605, both at room temperature.