Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.89 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Date: 24 Sep 2014
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Fermentation: Ale, Two Stage
Final Bottling Vol: 5.00 gal

Ingredients
Amt Name Type # %/IBU
18 lbs 7.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 82.4 %
1 lbs 5.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.9 %
1 lbs 5.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.9 %
1 lbs 5.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.9 %
5.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 50.7 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 6 1.8 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 1.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 8 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.110 SG
Est Final Gravity: 1.032 SG
Est Alcohol by Vol: 10.4 %
Bitterness: 53.6 IBUs
Est Color: 17.7 SRM

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Sparge Water: 3.58 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 22 lbs 5.9 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.16 qt of water at 167.0 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.58gal) of 168.0 F water

Carbonation and Storage

Carbonation Type: Bottle
Carbonation Used: Bottle with 3.93 oz Corn Sugar
Pressure/Weight: 3.93 oz
Volumes of CO2: 2.3

Recipe organized with BeerSmith (Template modified by SHv2)