Brewed: Sunday, July 25, 2010
Racked:
Bottled/Kegged:
Batch Size (Gal): 8
Brewhouse Efficiency: 70%
Wort Boil Time: 75 Minutes
Original Gravity: 1.055
Final Gravity:
SRM: 33
IBU: 35
ABV:
Grains/Sugars (Total Grain Bill (Lbs.): 17.77)
10.50 lbs. American Pale Malt (2~Row)
2.30 lbs. Smoked Malt
1.25 lbs. Crystal 80L Malt
1.25 lbs. Munich Malt
.86 lb. Wheat Malt
.86 lb. Chocolate Malt
.50 lb. Black Patent Malt
Hops
1.25 oz. Mt. Hood, 5.50%, pellet, 60min
1.00 oz. Willamette, 4.90%, pellet, 30min
1.00 oz. Willamette, 4.90%, pellet, 15min
0.75 oz. Mt. Hood, 5.50%, pellet,5min
0.50 oz. Willamette, 4.90%, pellet, 5min
Yeast
WLP001: California Ale Yeast 3000ml. starter
Additives
2 tsp. Irish Moss, 15min
Mash/Boil/Fermentation
H2O/Grain Ratio: 1.51 qt/lb
Sacch. Rest Temp/Time: 152*F/75min
Mash Out Temp/Time: 165*F/10min
Sparge Temp/Time: 170*F/15min
Pre-Boil Vol: 9.58
Post-Boil Vol: 8.13
Evaporation Rate(per hour): 10%
Ferment Temp: 66°F
Primary Fermentation (Days):
Secondary Fermentation (Days):