Brew Date: 18 Aug 2019
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 6.4 %
Bitterness: 55.3 IBUs
Est. Color: 6.0 SRM
Batch Size: 6.00 gal
Brewhouse Efficiency: 69.00 %
Calories: 196.2 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
13 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
1 |
89.7 % |
|
1 lbs 4.0 oz |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
2 |
8.6 % |
|
4.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
3 |
1.7 % |
|
1.25 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
4 |
54.3 IBUs |
|
0.30 tsp |
Irish Moss (Boil 15.0 mins) |
Fining |
5 |
- |
|
1.60 oz |
Cascade (Homegrown) [5.50 %] - Boil 1.0 min |
Hop |
6 |
1.0 IBUs |
|
1.0 pkg |
West Coast Ale I (Omega #OYL-004) |
Yeast |
7 |
- |
|
5.20 oz |
Cascade [5.50 %] - Dry Hop 0.0 Days |
Hop |
8 |
0.0 IBUs |
BREWING PROCESS
The Water:
Sparge Volume: 5.23 gal (treated as above)
The Mash:
Total Grain Weight: 14 lbs 8.0 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
13 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
1 |
89.7 % |
|
1 lbs 4.0 oz |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
2 |
8.6 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 18.33 qt of water at 163.3 F |
152.0 F |
60 min |
Sparge: Fly sparge with 5.23 gal water at 168.0 F
Expected Original Gravity: 1.062 SG
Measured Original Gravity: 1.059 SG
Expected Mash Efficiency: 74.8 %
Measured Mash Efficiency: 73.1 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 7.97 gal
Boil Ending Volume: 6.77 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
3 |
1.7 % |
|
1.25 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
4 |
54.3 IBUs |
|
0.30 tsp |
Irish Moss (Boil 15.0 mins) |
Fining |
5 |
- |
|
1.60 oz |
Cascade (Homegrown) [5.50 %] - Boil 1.0 min |
Hop |
6 |
1.0 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
West Coast Ale I (Omega #OYL-004) |
Yeast |
7 |
- |
Yeast Starter: Create a yeast starter with 0.82 l of wort
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.013 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 5.72 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F
Additional Notes: