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: