Brew Date: 13 Feb 2023
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 4.7 %
Bitterness: 34.6 IBUs
Est. Color: 5.3 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 151.6 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
12 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
74.0 % |
|
3 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
2 |
18.5 % |
|
4.3 oz |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
3 |
1.7 % |
|
15.0 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
4 |
5.8 % |
|
2.50 oz |
Tettnang [4.50 %] - Boil 60.0 min |
Hop |
5 |
30.6 IBUs |
|
0.50 oz |
Hallertau [4.50 %] - Boil 10.0 min |
Hop |
6 |
2.2 IBUs |
|
0.50 oz |
Saaz [3.75 %] - Boil 10.0 min |
Hop |
7 |
1.8 IBUs |
|
2.0 pkg |
Abbey Ale (White Labs #WLP530) [35.49 ml] |
Yeast |
8 |
- |
BREWING PROCESS
The Water:
Sparge Volume: 4.81 gal (treated as above)
The Mash:
Total Grain Weight: 16 lbs 3.3 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
12 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
74.0 % |
|
3 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
2 |
18.5 % |
|
4.3 oz |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
3 |
1.7 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 19.61 qt of water at 165.0 F |
150.0 F |
75 min |
Sparge: Fly sparge with 4.81 gal water at 168.0 F
Expected Original Gravity: 1.086 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 44.9 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 7.75 gal
Boil Ending Volume: 6.25 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
15.0 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
4 |
5.8 % |
|
2.50 oz |
Tettnang [4.50 %] - Boil 60.0 min |
Hop |
5 |
30.6 IBUs |
|
0.50 oz |
Hallertau [4.50 %] - Boil 10.0 min |
Hop |
6 |
2.2 IBUs |
|
0.50 oz |
Saaz [3.75 %] - Boil 10.0 min |
Hop |
7 |
1.8 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
2.0 pkg |
Abbey Ale (White Labs #WLP530) [35.49 ml] |
Yeast |
8 |
- |
Yeast Starter: Create a yeast starter with 1.25 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: 1.012 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Bottle with 3.93 oz Corn Sugar (2.3 volumes CO2)
Keg/Bottling Temperature: 70.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F
Additional Notes: