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: