Brew Date: 21 Apr 2018
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 8.1 %
Bitterness: 26.1 IBUs
Est. Color: 3.9 SRM
Batch Size: 6.10 gal
Brewhouse Efficiency: 77.40 %
Calories: 242.7 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 -
11 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 74.6 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 13.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 3.4 %
4.0 oz Wheat, Flour (1.6 SRM) Grain 6 1.7 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 6.8 %
0.50 oz Simcoe [13.00 %] - Boil 60.0 min Hop 8 17.1 IBUs
3.00 oz Citra [12.00 %] - Boil 1.0 min Hop 9 4.1 IBUs
2.00 oz Mosaic (HBC 369) [12.25 %] - Boil 1.0 min Hop 10 2.8 IBUs
1.50 oz Simcoe [13.00 %] - Boil 1.0 min Hop 11 2.2 IBUs
2.0 pkg Vermont IPA (GigaYeast #GY054) Yeast 12 -
1.0 pkg Vermont IPA (Giga Yeast #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
2.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days Hop 17 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: 2.90 gal (treated as above)

The Mash:

Total Grain Weight: 14 lbs 12.0 oz
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
11 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 74.6 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 13.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 3.4 %
4.0 oz Wheat, Flour (1.6 SRM) Grain 6 1.7 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.71 qt of water at 163.3 F 152.0 F 60 min
Mash Out Add 9.63 qt of water at 201.6 F 168.0 F 10 min
Sparge: Fly sparge with 2.90 gal water at 168.0 F
Expected Original Gravity: 1.072 SG
Measured Original Gravity: 1.072 SG
Expected Mash Efficiency: 83.7 %
Measured Mash Efficiency: 84.5 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 7.96 gal
  
Boil Ending Volume: 6.88 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 6.8 %
0.50 oz Simcoe [13.00 %] - Boil 60.0 min Hop 8 17.1 IBUs
3.00 oz Citra [12.00 %] - Boil 1.0 min Hop 9 4.1 IBUs
2.00 oz Mosaic (HBC 369) [12.25 %] - Boil 1.0 min Hop 10 2.8 IBUs
1.50 oz Simcoe [13.00 %] - Boil 1.0 min Hop 11 2.2 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Vermont IPA (GigaYeast #GY054) Yeast 12 -
1.0 pkg Vermont IPA (Giga Yeast #GY054) Yeast 13 -
Yeast Starter: Create a yeast starter with 2.50 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: 1.011 SG
Measured Final Gravity: 1.011 SG

Kegging and Conditioning:

Final Bottling Vol: 6.26 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: