Brew Date: 18 Aug 2013
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 7.8 %
Bitterness: 69.4 IBUs
Est. Color: 5.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 80.00 %
Calories: 227.4 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: 2.44 gal (treated as above)
The Mash:
Total Grain Weight: 14 lbs 12.0 oz
Mash PH: 5.40
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
11 lbs |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
6 |
74.6 % |
|
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
13.6 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
8 |
3.4 % |
|
4.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
9 |
1.7 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Beta Rest |
Add 17.71 qt of water at 159.0 F |
145.0 F |
45 min |
|
Alpha Rest |
Add 3.95 qt of water at 208.8 F |
155.0 F |
30 min |
|
Mash Out |
Add 5.61 qt of water at 210.3 F |
165.0 F |
5 min |
Sparge: Fly sparge with 2.44 gal water at 168.0 F
Expected Original Gravity: 1.081 SG
Measured Original Gravity: 1.068 SG
Expected Mash Efficiency: 83.6 %
Measured Mash Efficiency: 64.9 %
The Boil:
Boil Time: 75 minutes
Boil Starting Volume: 7.48 gal
Boil Ending Volume: 5.98 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
10 |
6.8 % |
|
1.00 oz |
Simcoe [13.00 %] - Boil 75.0 min |
Hop |
11 |
40.0 IBUs |
|
1.00 oz |
Citra [12.00 %] - Boil 30.0 min |
Hop |
12 |
27.2 IBUs |
|
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
13 |
- |
|
1.00 oz |
Cascade [5.50 %] - Boil 1.0 min |
Hop |
14 |
0.7 IBUs |
|
1.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
15 |
1.5 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
16 |
- |
Yeast Starter: Create a yeast starter with 1.60 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: 1.017 SG
Measured Final Gravity: 1.009 SG
Kegging and Conditioning:
Final Bottling Vol: 5.42 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: