Brew Date: 01 Jun 2023
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Coming Soon
Alochol By Volume: 4.7 %
Bitterness: 107.9 IBUs
Est. Color: 4.6 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 151.6 kcal/12oz


ALL INGREDIENTS

Ingredients
Amt Name Type # %/IBU
13 lbs 8.0 oz Xtra Pale Malt (1.9 SRM) Grain 1 90.0 %
8.0 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 2 3.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 6.7 %
0.17 oz HopShot [80.00 %] - Boil 90.0 min Hop 4 41.5 IBUs
2.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 5 28.9 IBUs
2.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 6 37.5 IBUs
2.00 oz Centennial [10.00 %] - Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
3.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
3.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs


BREWING PROCESS


The Water:

Sparge Volume: 5.06 gal (treated as above)

The Mash:

Total Grain Weight: 15 lbs
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
13 lbs 8.0 oz Xtra Pale Malt (1.9 SRM) Grain 1 90.0 %
8.0 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 2 3.3 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.02 qt of water at 165.0 F 150.0 F 75 min
Sparge: Fly sparge with 5.06 gal water at 168.0 F
Expected Original Gravity: 1.076 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 51.8 %

The Boil:

Boil Time: 90 minutes
Boil Starting Volume: 7.75 gal
  
Boil Ending Volume: 6.25 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3 6.7 %
0.17 oz HopShot [80.00 %] - Boil 90.0 min Hop 4 41.5 IBUs
2.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 5 28.9 IBUs
2.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 6 37.5 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
Yeast Starter: Create a yeast starter with 1.40 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: 1.011 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: