Brew Date: 04 Feb 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 13.5 %
Bitterness: 94.7 IBUs
Est. Color: 67.8 SRM
Batch Size: 4.00 gal
Brewhouse Efficiency: 72.00 %
Calories: 521.1 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
8.33 gal Columbus Hoover Feb Edinburgh Water 1 -
6.20 g Chalk (Mash 60.0 mins) Water Agent 2 -
4.97 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
2.91 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.87 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 5 -
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 74.1 %
1 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 7 8.6 %
1 lbs Barley, Flaked (1.7 SRM) Grain 8 4.9 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 9 4.9 %
1 lbs Chocolate Malt (350.0 SRM) Grain 10 4.9 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 11 2.5 %
1.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 12 59.9 IBUs
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min Hop 13 20.4 IBUs
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min Hop 14 13.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 15 -
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 1.0 min Hop 16 1.1 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 17 -


BREWING PROCESS


The Water:

Water Prep
Amt Name Type # %/IBU
8.33 gal Columbus Hoover Feb Edinburgh Water 1 -
6.20 g Chalk (Mash 60.0 mins) Water Agent 2 -
4.97 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
2.91 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.87 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 5 -
Sparge Volume: 0.00 gal (treated as above)

The Mash:

Total Grain Weight: 20 lbs 4.0 oz
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 74.1 %
1 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 7 8.6 %
1 lbs Barley, Flaked (1.7 SRM) Grain 8 4.9 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 9 4.9 %
1 lbs Chocolate Malt (350.0 SRM) Grain 10 4.9 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 11 2.5 %

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.31 qt of water at 167.4 F 155.0 F 60 min
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.129 SG
Measured Original Gravity: 1.140 SG
Expected Mash Efficiency: 81.0 %
Measured Mash Efficiency: 43.1 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 5.77 gal
  
Boil Ending Volume: 4.69 gal
Boil Ingredients
Amt Name Type # %/IBU
1.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 12 59.9 IBUs
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min Hop 13 20.4 IBUs
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min Hop 14 13.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 15 -
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 1.0 min Hop 16 1.1 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 17 -
Yeast Starter: Create a yeast starter with 21.50 l of wort
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.039 SG
Measured Final Gravity: 1.040 SG

Kegging and Conditioning:

Final Bottling Vol: 3.50 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: 65.0 F

Additional Notes: