Brew Date: 29 Apr 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 7.8 %
Bitterness: 25.4 IBUs
Est. Color: 4.8 SRM
Batch Size: 6.10 gal
Brewhouse Efficiency: 77.40 %
Calories: 251.8 kcal/12oz
ALL INGREDIENTS
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
7.50 gal |
Columbus Hoover Sep |
Water |
1 |
- |
0.25 Items |
Campden Tablets (Mash 60.0 mins) |
Water Agent |
2 |
- |
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
15.1 % |
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
3.8 % |
4.0 oz |
Wheat, Flour (1.6 SRM) |
Grain |
5 |
1.9 % |
9 lbs 8.0 oz |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
6 |
71.7 % |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
7 |
7.5 % |
0.50 oz |
Simcoe [13.00 %] - Boil 60.0 min |
Hop |
8 |
16.3 IBUs |
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
3.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
10 |
3.9 IBUs |
2.00 oz |
Galaxy [14.00 %] - Boil 1.0 min |
Hop |
11 |
3.0 IBUs |
1.50 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
12 |
2.1 IBUs |
1.0 pkg |
Vermont IPA (GigaYeast #GY054) |
Yeast |
13 |
- |
2.00 oz |
Citra [12.00 %] - Dry Hop 7.0 Days |
Hop |
14 |
0.0 IBUs |
1.00 oz |
Simcoe [13.00 %] - Dry Hop 7.0 Days |
Hop |
15 |
0.0 IBUs |
3.00 oz |
Citra [12.00 %] - Dry Hop 3.0 Days |
Hop |
16 |
0.0 IBUs |
1.00 oz |
Galaxy [14.00 %] - Dry Hop 3.0 Days |
Hop |
17 |
0.0 IBUs |
1.00 oz |
Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days |
Hop |
18 |
0.0 IBUs |
BREWING PROCESS
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
7.50 gal |
Columbus Hoover Sep |
Water |
1 |
- |
0.25 Items |
Campden Tablets (Mash 60.0 mins) |
Water Agent |
2 |
- |
Sparge Volume: 5.31 gal (treated as above)
The Mash:
Total Grain Weight: 13 lbs 4.0 oz
Mash PH: 5.00
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.072 SG
Measured Original Gravity: 1.074 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 7.96 gal
Boil Ending Volume: 6.88 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
9 lbs 8.0 oz |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
6 |
71.7 % |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
7 |
7.5 % |
0.50 oz |
Simcoe [13.00 %] - Boil 60.0 min |
Hop |
8 |
16.3 IBUs |
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
3.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
10 |
3.9 IBUs |
2.00 oz |
Galaxy [14.00 %] - Boil 1.0 min |
Hop |
11 |
3.0 IBUs |
1.50 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
12 |
2.1 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Vermont IPA (GigaYeast #GY054) |
Yeast |
13 |
- |
Yeast Starter: Create a yeast starter with 1.00 l of wort
Initial Fermentation Temp: 64.0 F for 4.00 days
Subsequent Fermentation Temp: 68.0 F for 5.00 days
Expected Final Gravity: 1.013 SG
Measured Final Gravity: 1.015 SG
Kegging and Conditioning:
Final Bottling Vol: 5.86 gal
Carbonation Used: Keg with 11.07 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 42.0 F
Age for: 0.00 days
Storage Temperature: 35.0 F
Additional Notes: