Brew Date: 16 Mar 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 12.6 %
Bitterness: 33.5 IBUs
Est. Color: 28.5 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 70.00 %
Calories: 445.6 kcal/12oz
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
7.50 gal |
Lewis Center, OH (Stout) |
Water |
1 |
- |
|
9.71 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
8.12 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
3 |
- |
Sparge Volume: 2.82 gal (treated as above)
The Mash:
Total Grain Weight: 23 lbs 9.6 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
19 lbs |
Pale Malt, Golden Promise (1.9 SRM) |
Grain |
4 |
80.5 % |
|
1 lbs 8.0 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
5 |
6.4 % |
|
1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
6 |
4.2 % |
|
12.0 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
7 |
3.2 % |
|
9.6 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
2.5 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
9 |
2.1 % |
|
4.0 oz |
Black Malt, Debittered (550.0 SRM) |
Grain |
10 |
1.1 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 30.02 qt of water at 174.0 F |
156.0 F |
60 min |
Sparge: Fly sparge with 2.82 gal water at 168.0 F
Expected Original Gravity: 1.119 SG
Measured Original Gravity: 1.123 SG
Expected Mash Efficiency: 73.5 %
Measured Mash Efficiency: 43.4 %
The Boil:
Boil Time: 120 minutes
Boil Starting Volume: 7.36 gal
Boil Ending Volume: 5.46 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
2.00 oz |
Goldings, East Kent [5.00 %] - Boil 120.0 min |
Hop |
11 |
28.8 IBUs |
|
0.50 oz |
Goldings, East Kent [5.00 %] - Boil 20.0 min |
Hop |
12 |
4.0 IBUs |
|
0.25 oz |
Goldings, East Kent [5.00 %] - Boil 5.0 min |
Hop |
13 |
0.7 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Edinburgh Ale (White Labs #WLP028) [35.49 ml] |
Yeast |
14 |
- |
|
1.0 pkg |
Scottish Ale (Wyeast Labs #1728) [124.21 ml] |
Yeast |
15 |
- |
|
0.5 pkg |
Scottish Ale (Wyeast Labs #1728) [2500.00 ml] |
Yeast |
16 |
- |
Yeast Starter: Create a yeast starter with 1.70 l of wort
Initial Fermentation Temp: 62.0 F for 7.00 days
Subsequent Fermentation Temp: 62.0 F for 14.00 days
Expected Final Gravity: 1.036 SG
Measured Final Gravity: 1.029 SG
Kegging and Conditioning:
Final Bottling Vol: 4.50 gal
Carbonation Used: Keg with 10.19 PSI (2.1 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 14.00 days
Storage Temperature: 62.0 F
Additional Notes: