Brew Date: 19 Sep 2015
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 8.5 %
Bitterness: 62.4 IBUs
Est. Color: 5.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 75.00 %
Calories: 253.5 kcal/12oz
The Water:
Water Prep
Amt |
Name |
Type |
# |
%/IBU |
6.82 gal |
Columbus Hoover Sep IPA |
Water |
1 |
- |
7.10 g |
Gypsum (Calcium Sulfate) (Mash 90.0 mins) |
Water Agent |
2 |
- |
5.30 g |
Epsom Salt (MgSO4) (Mash 90.0 mins) |
Water Agent |
3 |
- |
2.20 g |
Gypsum (Calcium Sulfate) (Mash 0.0 mins) |
Water Agent |
4 |
- |
1.70 g |
Epsom Salt (MgSO4) (Mash 0.0 mins) |
Water Agent |
5 |
- |
1.36 ml |
Lactic Acid 88% (Mash 90.0 mins) |
Water Agent |
6 |
- |
0.40 ml |
Lactic Acid 88% (Mash 0.0 mins) |
Water Agent |
7 |
- |
0.19 g |
Campden Tablet (Sodium/Potassium Metabisulphite) (Mash 60.0 mins) |
Water Agent |
8 |
- |
Sparge Volume: 2.14 gal (treated as above)
The Mash:
Total Grain Weight: 14 lbs 12.0 oz
Mash PH: 5.40
Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
11 lbs |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
9 |
74.6 % |
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
10 |
13.6 % |
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
11 |
3.4 % |
4.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
12 |
1.7 % |
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Beta Rest |
Add 17.71 qt of water at 159.6 F |
145.0 F |
45 min |
Alpha Rest |
Add 3.95 qt of water at 208.8 F |
155.0 F |
30 min |
Mash Out |
Add 5.61 qt of water at 210.3 F |
165.0 F |
5 min |
Sparge: Fly sparge with 2.14 gal water at 168.0 F
Expected Original Gravity: 1.077 SG
Measured Original Gravity: 1.075 SG
Expected Mash Efficiency: 78.4 %
Measured Mash Efficiency: 71.7 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 7.18 gal
Boil Ending Volume: 5.98 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
13 |
6.8 % |
1.00 oz |
Simcoe [13.00 %] - Boil 90.0 min |
Hop |
14 |
41.3 IBUs |
1.00 oz |
Citra [12.00 %] - Boil 15.0 min |
Hop |
15 |
17.7 IBUs |
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
16 |
- |
1.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
17 |
1.5 IBUs |
1.00 oz |
Galaxy [14.00 %] - Boil 1.0 min |
Hop |
18 |
1.8 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
Vermont Ale (The Yeast Bay #Vermont Ale) |
Yeast |
19 |
- |
Yeast Starter: Create a yeast starter with 1.52 l of wort
Initial Fermentation Temp: 65.0 F for 5.00 days
Subsequent Fermentation Temp: 70.0 F for 7.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.011 SG
Kegging and Conditioning:
Final Bottling Vol: 5.40 gal
Carbonation Used: Keg with 11.07 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 42.0 F
Age for: 0.00 days
Storage Temperature: 42.0 F
Additional Notes: