Brew Date: 09 Feb 2014
Brewer: Paul J. Healy
Asst Brewer: Ian Krajbich
Type: All Grain
Status: Gone
Alochol By Volume: 4.8 %
Bitterness: 45.7 IBUs
Est. Color: 4.1 SRM
Batch Size: 5.38 gal
Brewhouse Efficiency: 72.00 %
Calories: 151.1 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: 3.46 gal (treated as above)
The Mash:
Total Grain Weight: 9 lbs 5.0 oz
Mash PH: 4.90
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
7 lbs |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
6 |
75.2 % |
|
1 lbs 4.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
13.4 % |
|
4.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
8 |
2.7 % |
|
3.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
9 |
2.0 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Beta Rest |
Add 11.38 qt of water at 157.4 F |
145.0 F |
45 min |
|
Alpha Rest |
Add 2.49 qt of water at 209.6 F |
155.0 F |
30 min |
|
Mash Out |
Add 3.54 qt of water at 210.9 F |
165.0 F |
5 min |
Sparge: Fly sparge with 3.46 gal water at 168.0 F
Expected Original Gravity: 1.048 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 72.7 %
Measured Mash Efficiency: 106.6 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.64 gal
Boil Ending Volume: 5.64 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
10.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
10 |
6.7 % |
|
0.50 oz |
Simcoe [13.00 %] - Boil 60.0 min |
Hop |
11 |
25.0 IBUs |
|
0.50 oz |
Citra [12.00 %] - Boil 30.0 min |
Hop |
12 |
17.8 IBUs |
|
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
13 |
- |
|
1.00 oz |
Cascade [5.50 %] - Boil 1.0 min |
Hop |
14 |
0.9 IBUs |
|
1.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
15 |
2.0 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 1.00 l of wort
Initial Fermentation Temp: 65.0 F for 7.00 days
Subsequent Fermentation Temp: 72.0 F for 7.00 days
Expected Final Gravity: 1.010 SG
Measured Final Gravity: 1.009 SG
Kegging and Conditioning:
Final Bottling Vol: 5.26 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: