Sean and Adam's Birthday Bitter

Adam Winkel's birthday is on March 2nd, mine is on the 5th. We're both turning 29 and I'm not scared at all...I swear! So anyway we are having the party at his house and we are going to serve this beer, which we brewed mostly all-grain at my place.

Batch Size (Gal): 11.50 Wort Size (Gal): 9.00

Total Grain (Lbs): 18.25
Anticipated OG: 1.049
Anticipated SRM: 11.4
Anticipated IBU: 29.5
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Actual OG: 1.049
Actual FG: 1.013

Alc by Weight: 3.70 by Volume: 4.74 From Measured Gravities.
ADF: 72.7 RDF 60.5 Apparent & Real Degree of Fermentation.

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.7 14.00 lbs. 2-row Glen Eagle Marris Otter Great Britain 1.038 6
11.0 2.00 lbs. Muntons DME - Light England 1.046 5
2.7 0.50 lbs. Aromatic Malt Belgium 1.036 25
2.7 0.50 lbs. Crystal 105L Great Britain 1.033 120
2.7 0.50 lbs. Crystal 40L America 1.034 40
1.4 0.25 lbs. Biscuit Malt Belgium 1.035 24
1.4 0.25 lbs. Crystal 80L 1.033 80
1.4 0.25 lbs. Special Roast Malt America 1.033 40

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Goldings - E.K. Pellet 5.50 5.5 60 min.
28.00 g. Chinook (homegrown) Whole 10.50 19.0 60 min.
28.00 g. Goldings - E.K. Plug 5.50 3.4 20 min.
28.00 g. Goldings - E.K. Plug 5.50 1.7 1 min.

Yeast
-----

White Labs WLP007 Dry English Ale

Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 16.25
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.98

Dough In Temp: 166 Time: 0
Saccharification Rest Temp: 151 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 0 Time: 0

Total Mash Volume Gal: 5.30 - After Additional Infusions

Mash Notes
----------

4 gal of water + 1 tsp gypsum,

Mashed in to 149, brought up immediately to 151.

Rest for 60 min, add 2 qts boiling water. Add heat too.

Started lauter when mash was at 155.

Sparge w/ 5 gallons at 170

Boil for 60 min,
DME at 20 min.

Chill as normal, racked of into 2 carboys ,2 gallons per carboy

Refilled pot w/ 5 gal cold tap h20, and strained again.

collected 5 gallons per carboy at
1.054

topped up with .5 gallons each.

Pitched a healthy slurry of 007 English ale yeast at 66 degrees, Fermented at 66 degrees for 3 days. When Krausen subsided, I let it warm to 70. Planning on kegging in a few weeks, I may dry hop w/ a half ounce of EKG per carboy.