Brew Date: 10 Nov 2013
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 7.3 %
Bitterness: 27.2 IBUs
Est. Color: 24.9 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 72.00 %
Calories: 299.0 kcal/12oz
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
7.50 gal |
Lewis Center, OH (Stout Adjustments) |
Water |
1 |
- |
9.38 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
2 |
- |
5.37 g |
Chalk (Mash 60.0 mins) |
Water Agent |
3 |
- |
3.51 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
1.71 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
5 |
- |
Sparge Volume: 2.14 gal (treated as above)
The Mash:
Total Grain Weight: 16 lbs 12.0 oz
Mash PH: 5.20
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
12 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
6 |
71.6 % |
1 lbs 8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
7 |
9.0 % |
1 lbs |
Caramel/Crystal Malt - 90L (90.0 SRM) |
Grain |
8 |
6.0 % |
12.0 oz |
Oats, Flaked & Home-Toasted (3.0 SRM) |
Grain |
9 |
4.5 % |
8.0 oz |
Barley, Flaked (1.7 SRM) |
Grain |
10 |
3.0 % |
8.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
11 |
3.0 % |
4.0 oz |
Chocolate Malt (350.0 SRM) |
Grain |
12 |
1.5 % |
4.0 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
13 |
1.5 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 21.46 qt of water at 174.6 F |
158.0 F |
60 min |
Mash Out |
Add 8.38 qt of water at 207.0 F |
170.0 F |
10 min |
Sparge: Fly sparge with 2.14 gal water at 170.0 F
Expected Original Gravity: 1.086 SG
Measured Original Gravity: 1.085 SG
Expected Mash Efficiency: 75.6 %
Measured Mash Efficiency: 56.2 %
The Boil:
Boil Time: 120 minutes
Boil Starting Volume: 7.46 gal
Boil Ending Volume: 5.46 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.00 oz |
Fuggles [4.50 %] - Boil 120.0 min |
Hop |
14 |
16.1 IBUs |
0.75 oz |
Fuggles [4.50 %] - Boil 60.0 min |
Hop |
15 |
11.1 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
British Cask Ale (Wyeast Labs #1026) [124.21 ml] |
Yeast |
16 |
- |
1.0 pkg |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
17 |
- |
Yeast Starter: Create a yeast starter with 1.80 l of wort
Initial Fermentation Temp: 58.0 F for 21.00 days
Subsequent Fermentation Temp: 40.0 F for 21.00 days
Expected Final Gravity: 1.026 SG
Measured Final Gravity: 1.030 SG
Kegging and Conditioning:
Final Bottling Vol: 4.98 gal
Carbonation Used: Keg with 9.02 PSI (2.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 21.00 days
Storage Temperature: 40.0 F
Additional Notes: