Brew Date: 27 Aug 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: Extract
Status: On Tap
Alochol By Volume: 7.8 %
Bitterness: 48.3 IBUs
Est. Color: 8.2 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 69.00 %
Calories: 235.5 kcal/12oz
ALL INGREDIENTS
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1 lbs 8.0 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
1 |
9.1 % |
4 lbs |
DME Golden Light (Briess) (4.0 SRM) |
Dry Extract |
2 |
24.4 % |
9 lbs 14.4 oz |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
3 |
60.4 % |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
4 |
6.1 % |
1.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
5 |
30.6 IBUs |
1.00 oz |
Centennial [11.00 %] - Boil 30.0 min |
Hop |
6 |
15.7 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
7 |
- |
2.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
8 |
2.1 IBUs |
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
9 |
- |
1.0 pkg |
English Ale (White Labs #WLP002) [35.49 ml] |
Yeast |
10 |
- |
2.00 oz |
Citra [12.00 %] - Dry Hop 4.0 Days |
Hop |
11 |
0.0 IBUs |
BREWING PROCESS
The Water:
Sparge Volume: 8.14 gal (treated as above)
The Mash:
Total Grain Weight: 16 lbs 6.4 oz
Mash PH: 5.50
Sparge: If steeping, remove grains, and prepare to boil wort
Expected Original Gravity: 1.087 SG
Measured Original Gravity: 1.070 SG
Expected Mash Efficiency: 0.0 %
Measured Mash Efficiency: 0.0 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 8.43 gal
Boil Ending Volume: 7.03 gal
Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
4 lbs |
DME Golden Light (Briess) (4.0 SRM) |
Dry Extract |
2 |
24.4 % |
9 lbs 14.4 oz |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
3 |
60.4 % |
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
4 |
6.1 % |
1.00 oz |
Warrior [15.00 %] - Boil 60.0 min |
Hop |
5 |
30.6 IBUs |
1.00 oz |
Centennial [11.00 %] - Boil 30.0 min |
Hop |
6 |
15.7 IBUs |
1.00 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
7 |
- |
2.00 oz |
Citra [12.00 %] - Boil 1.0 min |
Hop |
8 |
2.1 IBUs |
The Fermentation:
Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
9 |
- |
1.0 pkg |
English Ale (White Labs #WLP002) [35.49 ml] |
Yeast |
10 |
- |
Yeast Starter: Create a yeast starter with 1.25 l of wort
Initial Fermentation Temp: 68.0 F for 6.00 days
Subsequent Fermentation Temp: 68.0 F for 10.00 days
Expected Final Gravity: 1.017 SG
Measured Final Gravity: 1.011 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 7.00 days
Storage Temperature: 40.0 F
Additional Notes:
From BYO Magazine