Brew Date: 23 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: 21.3 SRM
Batch Size: 2.70 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: 19 lbs
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
16 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 86.8 %
1 lbs Barley, Flaked (1.7 SRM) Grain 2 5.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 5.3 %
8.0 oz Special B Malt (180.0 SRM) Grain 4 2.6 %

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 21.58 qt of water at 169.0 F 152.1 F 75 min
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.158 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 65.6 %
Measured Mash Efficiency: 35.2 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 3.87 gal
  
Boil Ending Volume: 3.07 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: 1.040 SG
Measured Final Gravity: 1.010 SG

Kegging and Conditioning:

Final Bottling Vol: 2.20 gal
Carbonation Used: Bottle with 1.73 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: