Brew Date: 25 May 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: N/A (Part of 047a)
Alochol By Volume: 4.7 %
Bitterness: 0.0 IBUs
Est. Color: 60.0 SRM
Batch Size: 3.70 gal
Brewhouse Efficiency: 60.00 %
Calories: 151.6 kcal/12oz
The Water:
Sparge Volume: 0.00 gal (treated as above)
The Mash:
Total Grain Weight: 24 lbs
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
19 lbs 8.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
81.3 % |
|
1 lbs 8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
2 |
6.3 % |
|
1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
4.2 % |
|
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
4.2 % |
|
1 lbs |
Oats, Flaked & Toasted (1.0 SRM) |
Grain |
5 |
4.2 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Infusion |
Add 27.21 qt of water at 171.1 F |
154.0 F |
20 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.142 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 64.1 %
Measured Mash Efficiency: 28.6 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 4.91 gal
Boil Ending Volume: 4.11 gal
The Fermentation:
Yeast Starter:
Initial Fermentation Temp: 67.0 F for 4.00 days
Subsequent Fermentation Temp: 67.0 F for 10.00 days
Expected Final Gravity: 1.039 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 3.20 gal
Carbonation Used: Bottle with 2.51 oz Corn Sugar (2.3 volumes CO2)
Keg/Bottling Temperature: 70.0 F
Age for: 30.00 days
Storage Temperature: 65.0 F
Additional Notes: