Brew Date: 26 Feb 2013
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 73.8 IBUs
Est. Color: 5.5 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 74.00 %
Calories: 249.4 kcal/12oz

The Water:

Water Prep
Amt Name Type # %/IBU
7.50 gal Lewis Center, OH (IPA Adjustments) Water 1 -
7.28 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
6.42 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
3.91 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
0.19 g Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) Water Agent 5 -
Sparge Volume: 2.11 gal (treated as above)

The Mash:

Total Grain Weight: 14 lbs 4.0 oz
Mash PH: 5.40
Mash Ingredients
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (1.7 SRM) Grain 6 73.7 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 7 14.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.5 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9 1.8 %

Mash Steps
Name Description Step Temperature Step Time
Beta Rest Add 17.08 qt of water at 159.0 F 145.0 F 45 min
Alpha Rest Add 3.81 qt of water at 208.8 F 155.0 F 45 min
Mash Out Add 5.41 qt of water at 210.4 F 165.0 F 5 min
Sparge: Fly sparge with 2.11 gal water at 168.0 F
Expected Original Gravity: 1.081 SG
Measured Original Gravity: 1.074 SG
Expected Mash Efficiency: 77.7 %
Measured Mash Efficiency: 67.4 %

The Boil:

Boil Time: 75 minutes
Boil Starting Volume: 6.96 gal
  
Boil Ending Volume: 5.46 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 10 7.0 %
2.75 oz Cascade [5.50 %] - Boil 75.0 min Hop 11 51.7 IBUs
1.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 12 20.8 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 13 -
1.75 oz Cascade [5.50 %] - Boil 1.0 min Hop 14 1.4 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 15 -
Yeast Starter: Create a yeast starter with 1.33 l of wort
Initial Fermentation Temp: 68.0 F for 5.00 days
Subsequent Fermentation Temp: 67.0 F for 7.00 days
Expected Final Gravity: 1.016 SG
Measured Final Gravity: 1.010 SG

Kegging and Conditioning:

Final Bottling Vol: 4.85 gal
Carbonation Used: Keg with 11.07 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 42.0 F
Age for: 5.00 days
Storage Temperature: 42.0 F

Additional Notes: