Brew Date: 04 Feb 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 6.2 %
Bitterness: 27.6 IBUs
Est. Color: 3.8 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 69.00 %
Calories: 205.1 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
7.50 gal |
Columbus Hoover Sep |
Water |
1 |
- |
|
0.25 Items |
Campden Tablets (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
11 lbs |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
3 |
78.6 % |
|
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
14.3 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
3.6 % |
|
4.0 oz |
Wheat, Flour (1.6 SRM) |
Grain |
6 |
1.8 % |
|
4.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
7 |
1.8 % |
|
0.50 oz |
Simcoe [13.00 %] - Boil 60.0 min |
Hop |
8 |
17.8 IBUs |
|
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
|
3.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
10 |
4.2 IBUs |
|
2.00 oz |
Galaxy [14.00 %] - Boil 1.0 min |
Hop |
11 |
3.3 IBUs |
|
1.50 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
12 |
2.3 IBUs |
|
1.0 pkg |
Vermont IPA (GigaYeast #GY054) |
Yeast |
13 |
- |
|
2.00 oz |
Citra [12.00 %] - Dry Hop 7.0 Days |
Hop |
14 |
0.0 IBUs |
|
1.00 oz |
Simcoe [13.00 %] - Dry Hop 7.0 Days |
Hop |
15 |
0.0 IBUs |
|
3.00 oz |
Citra [12.00 %] - Dry Hop 3.0 Days |
Hop |
16 |
0.0 IBUs |
|
1.00 oz |
Galaxy [14.00 %] - Dry Hop 3.0 Days |
Hop |
17 |
0.0 IBUs |
|
1.00 oz |
Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days |
Hop |
18 |
0.0 IBUs |
BREWING PROCESS
The Water:
Water Prep
|
Amt |
Name |
Type |
# |
%/IBU |
|
7.50 gal |
Columbus Hoover Sep |
Water |
1 |
- |
|
0.25 Items |
Campden Tablets (Mash 60.0 mins) |
Water Agent |
2 |
- |
Sparge Volume: 5.63 gal (treated as above)
The Mash:
Total Grain Weight: 14 lbs
Mash PH: 5.00
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
11 lbs |
Pale Malt (2 Row) US (1.7 SRM) |
Grain |
3 |
78.6 % |
|
2 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
14.3 % |
|
8.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
3.6 % |
|
4.0 oz |
Wheat, Flour (1.6 SRM) |
Grain |
6 |
1.8 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 17.71 qt of water at 165.6 F |
154.0 F |
60 min |
Sparge: Fly sparge with 5.63 gal water at 168.0 F
Expected Original Gravity: 1.065 SG
Measured Original Gravity: 1.061 SG
Expected Mash Efficiency: 84.7 %
Measured Mash Efficiency: 84.4 %
The Boil:
Boil Time: 75 minutes
Boil Starting Volume: 8.28 gal
Boil Ending Volume: 7.03 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4.0 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
7 |
1.8 % |
|
0.50 oz |
Simcoe [13.00 %] - Boil 60.0 min |
Hop |
8 |
17.8 IBUs |
|
0.25 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
9 |
- |
|
3.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
10 |
4.2 IBUs |
|
2.00 oz |
Galaxy [14.00 %] - Boil 1.0 min |
Hop |
11 |
3.3 IBUs |
|
1.50 oz |
Simcoe [13.00 %] - Boil 1.0 min |
Hop |
12 |
2.3 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Vermont IPA (GigaYeast #GY054) |
Yeast |
13 |
- |
Yeast Starter: Create a yeast starter with 0.75 l of wort
Initial Fermentation Temp: 64.0 F for 4.00 days
Subsequent Fermentation Temp: 68.0 F for 5.00 days
Expected Final Gravity: 1.014 SG
Measured Final Gravity: 1.014 SG
Kegging and Conditioning:
Final Bottling Vol: 5.20 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: 35.0 F
Additional Notes: