Brew Date: 19 Apr 2018
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: Gone
Alochol By Volume: 5.9 %
Bitterness: 37.9 IBUs
Est. Color: 63.9 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 202.1 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
22.50 gal |
Lewis Center, OH (Stout Adjustments) |
Water |
1 |
- |
|
28.13 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
16.10 g |
Chalk (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
10.53 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
|
5.13 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
5 |
- |
|
2 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
12.2 % |
|
1 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
9.2 % |
|
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
8 |
6.1 % |
|
1 lbs |
Dark Crystal Malt -150L (150.0 SRM) |
Grain |
9 |
6.1 % |
|
1 lbs |
Oats, Flaked & Toasted (1.0 SRM) |
Grain |
10 |
6.1 % |
|
12.0 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
11 |
4.6 % |
|
8.0 oz |
Abbey Malt (17.0 SRM) |
Grain |
12 |
3.1 % |
|
2 lbs |
DME Dark Traditional (Briess) (8.0 SRM) |
Dry Extract |
13 |
12.2 % |
|
6 lbs 9.6 oz |
Amber Liquid Extract (12.5 SRM) |
Extract |
14 |
40.4 % |
|
0.75 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
15 |
34.3 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
16 |
- |
|
0.70 oz |
Fuggle [4.50 %] - Boil 5.0 min |
Hop |
17 |
1.9 IBUs |
|
0.50 oz |
Cascade [5.50 %] - Boil 5.0 min |
Hop |
18 |
1.7 IBUs |
|
2.0 pkg |
London Ale Yeast (Wyeast Labs #1028) [124.21 ml] |
Yeast |
19 |
- |
BREWING PROCESS
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
22.50 gal |
Lewis Center, OH (Stout Adjustments) |
Water |
1 |
- |
|
28.13 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
16.10 g |
Chalk (Mash 60.0 mins) |
Water Agent |
3 |
- |
|
10.53 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
|
5.13 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
5 |
- |
Sparge Volume: 5.26 gal (treated as above)
The Mash:
Total Grain Weight: 16 lbs 5.6 oz
Mash PH: 5.20
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.060 SG
Measured Original Gravity: 1.060 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 7.33 gal
Boil Ending Volume: 6.25 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
2 lbs |
DME Dark Traditional (Briess) (8.0 SRM) |
Dry Extract |
13 |
12.2 % |
|
6 lbs 9.6 oz |
Amber Liquid Extract (12.5 SRM) |
Extract |
14 |
40.4 % |
|
0.75 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
15 |
34.3 IBUs |
|
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
16 |
- |
|
0.70 oz |
Fuggle [4.50 %] - Boil 5.0 min |
Hop |
17 |
1.9 IBUs |
|
0.50 oz |
Cascade [5.50 %] - Boil 5.0 min |
Hop |
18 |
1.7 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
2.0 pkg |
London Ale Yeast (Wyeast Labs #1028) [124.21 ml] |
Yeast |
19 |
- |
Yeast Starter: Create a yeast starter with 0.90 l of wort
Initial Fermentation Temp: 67.0 F for 14.00 days
Subsequent Fermentation Temp: 67.0 F for 0.00 days
Expected Final Gravity: 1.015 SG
Measured Final Gravity: 1.015 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 0.00 days
Storage Temperature: 65.0 F
Additional Notes: