Brew Date: 25 Jun 2011
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 6.5 %
Bitterness: 76.9 IBUs
Est. Color: 9.4 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 208.1 kcal/12oz
The Water:
Sparge Volume: 1.67 gal (treated as above)
The Mash:
Total Grain Weight: 12 lbs 8.0 oz
Mash PH: 5.50
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
6 lbs 8.0 oz |
Vienna Malt (3.5 SRM) |
Grain |
1 |
52.0 % |
|
5 lbs 8.0 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
44.0 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
4.0 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Protein Rest |
Add 11.75 qt of water at 131.8 F |
122.0 F |
30 min |
|
Saccrification |
Add 10.00 qt of water at 201.1 F |
154.0 F |
30 min |
|
Mash Out |
Add 8.75 qt of water at 207.8 F |
168.0 F |
10 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 1.67gal) of 168.0 F water
Expected Original Gravity: 1.068 SG
Measured Original Gravity: 1.062 SG
Expected Mash Efficiency: 75.0 %
Measured Mash Efficiency: 87.1 %
The Boil:
Boil Time: 135 minutes
Boil Starting Volume: 7.67 gal
Boil Ending Volume: 5.25 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
0.25 oz |
Columbus (Tomahawk) [14.00 %] - Boil 105.0 min |
Hop |
5 |
15.1 IBUs |
|
0.50 oz |
Columbus (Tomahawk) [14.00 %] - Boil 10.0 min |
Hop |
6 |
10.1 IBUs |
|
0.50 oz |
Columbus (Tomahawk) [14.00 %] - Boil 1.0 min |
Hop |
7 |
1.2 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
American Ale (Wyeast Labs #1056) [1000.00 ml] |
Yeast |
8 |
- |
Yeast Starter: Create a yeast starter with 0.95 l of wort
Initial Fermentation Temp: 67.0 F for 14.00 days
Subsequent Fermentation Temp: 65.0 F for 10.00 days
Expected Final Gravity: 1.017 SG
Measured Final Gravity: 1.013 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 9.02 PSI (2.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F
Additional Notes:
A full-bodied IPA made with German malts and Columbus hops.
Protein rest strike temperature came in surprisingly high (128 instead of 122). Not sure why. Did I rinse the MLT with hot water first? I forget. Had to do a lot of fiddling to hit subsequent temperatures, and subsequently had enough water in the first runnings to get almost my boil volume. Sparged 2 gallons anyway, which forced me to boil for over 2 hours to concentrate it back down. What a mess. In the end things came out close the right numbers, but I definitely took the long way to get there.