Brew Date: 26 Oct 2014
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 5.6 %
Bitterness: 62.0 IBUs
Est. Color: 4.4 SRM
Batch Size: 1.65 gal
Brewhouse Efficiency: 65.00 %
Calories: 159.9 kcal/12oz
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
2.36 gal |
San Francisco, CA (IPA) |
Water |
1 |
- |
2.36 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
2 |
- |
1.93 g |
Epsom Salt (MgSO4) (Mash 60.0 mins) |
Water Agent |
3 |
- |
1.56 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
4 |
- |
0.15 g |
Chalk (Mash 60.0 mins) |
Water Agent |
5 |
- |
0.15 g |
Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) |
Water Agent |
6 |
- |
0.05 g |
Salt (Mash 60.0 mins) |
Water Agent |
7 |
- |
Sparge Volume: -0.14 gal (treated as above)
The Mash:
Total Grain Weight: 3 lbs 7.0 oz
Mash PH: 5.40
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
2 lbs 7.4 oz |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
8 |
71.6 % |
7.2 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
9 |
13.0 % |
1.8 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
10 |
3.3 % |
0.9 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
11 |
1.7 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Saccharification |
Add 10.14 qt of water at 153.1 F |
147.9 F |
90 min |
Mash Out |
Heat to 168.0 F over 7 min |
168.0 F |
10 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.054 SG
Measured Original Gravity: 1.049 SG
Expected Mash Efficiency: 65.0 %
Measured Mash Efficiency: 96.8 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 2.17 gal
Boil Ending Volume: 1.72 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
5.8 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
12 |
10.5 % |
0.25 oz |
Citra [12.00 %] - Boil 60.0 min |
Hop |
13 |
37.2 IBUs |
0.20 oz |
Citra [12.00 %] - Boil 30.0 min |
Hop |
14 |
22.9 IBUs |
0.10 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
15 |
- |
0.20 oz |
Cascade [5.50 %] - Boil 1.0 min |
Hop |
16 |
0.6 IBUs |
0.20 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
17 |
1.3 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
0.5 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
18 |
- |
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 5.00 days
Subsequent Fermentation Temp: 67.0 F for 7.00 days
Expected Final Gravity: 1.005 SG
Measured Final Gravity: 1.006 SG
Kegging and Conditioning:
Final Bottling Vol: 1.43 gal
Carbonation Used: Bottle with 1.12 oz Corn Sugar (2.3 volumes CO2)
Keg/Bottling Temperature: 70.0 F
Age for: 5.00 days
Storage Temperature: 42.0 F
Additional Notes:
Actually brewed the recipe twice and combined the two batches. Total combined volume into the fermenter was 3.3 gallons.