Brew Date: 20 Jan 2018
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Aging
Alochol By Volume: 5.2 %
Bitterness: 0.0 IBUs
Est. Color: 4.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 173.0 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 50.0 %
5 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 50.0 %
1.0 pkg Dregs: Estivation Culture (Healy's Handcrafted Ales & Lagers #) Yeast 3 -


BREWING PROCESS


The Water:

Sparge Volume: 6.57 gal (treated as above)

The Mash:

Total Grain Weight: 10 lbs
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 50.0 %
5 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 50.0 %

Mash Steps
Name Description Step Temperature Step Time
Gelatenize Add 10.52 qt of water at 149.2 F 135.0 F 15 min
Remove Turbid Wort Add -4.00 qt of water at 135.0 F 135.0 F 41 min
Sacchrification Add 4.00 qt of water at 183.3 F 150.0 F 45 min
Sparge: Fly sparge with 6.57 gal water at 180.0 F
Expected Original Gravity: 1.052 SG
Measured Original Gravity: 1.052 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 85.0 %

The Boil:

Boil Time: 90 minutes
Boil Starting Volume: 7.87 gal
  
Boil Ending Volume: 6.25 gal

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Dregs: Estivation Culture (Healy's Handcrafted Ales & Lagers #) Yeast 3 -
Yeast Starter:
Initial Fermentation Temp: 67.0 F for 14.00 days
Subsequent Fermentation Temp: 65.0 F for 10.00 days
Expected Final Gravity: 1.012 SG
Measured Final Gravity: 1.012 SG

Kegging and Conditioning:

Final Bottling Vol: 5.00 gal
Carbonation Used: Bottle with 5.80 oz Corn Sugar (3.0 volumes CO2)
Keg/Bottling Temperature: 70.0 F
Age for: 360.00 days
Storage Temperature: 67.0 F

Additional Notes: