Recipe Type: All Grain
Yeast: White Labs WLP001 California Ale Yeast
Yeast Starter: 1 L.
Batch Size (Gallons): 5.40 Gallons
Original Gravity: 1.059
Final Gravity: 1.010
IBU: 62.2
Boiling Time (Minutes): 90
Color: 7.5 SRM
Primary Fermentation (# of Days & Temp): 9 days @ 69 F.
Secondary Fermentation (# of Days & Temp): 7 days @ 69 F.
Tasting Notes: Nice balance of hops and grain. Clean bittering, smooth grain.

Date Brewed: 5/3/2000
Batch Size: 5.40 gal
Boil Size: 6.50 gal
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 44.0
Brewhouse Efficiency: 77.00

Ingredients

Amount Item Type % or IBU
6.00 lb Pale Malt - Maris Otter - (3.0 SRM) Grain 53.37 %
3.50 lb Pale Malt - Gambrinus - (1.8 SRM) Grain 31.15 %
1.00 lb Wheat Malt - De Wolf-Cosyns - (2.0 SRM) Grain 8.90 %
6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.29 %
6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.29 %

0.25 oz Chinook [12.30 %] - whole - (90 min) (First Wort Hop) Hops 12.6 IBU
0.25 oz Columbus [15.50 %] - whole - (90 min) (First Wort Hop) Hops 15.9 IBU
0.75 oz Crystal [2.10 %] - whole - (90 min) (First Wort Hop) Hops 6.5 IBU
0.25 oz Chinook [12.30 %] - whole - (30 min) Hops 5.9 IBU
0.75 oz Crystal [2.10 %] - whole - (30 min) Hops 3.0 IBU
0.25 oz Chinook [12.30 %] - whole - (15 min) Hops 3.1 IBU
0.25 oz Columbus [15.50 %] - whole - (15 min) Hops 3.9 IBU
0.50 oz Crystal [2.10 %] - whole - (15 min) Hops 1.0 IBU
1.00 oz Columbus [15.50 %] - whole - (5 min) Hops 9.6 IBU
0.50 oz Crystal [2.10 %] - whole - (5 min) Hops 0.7 IBU

0.50 oz Liberty - whole - [4.30 %] (Dry Hop 7 days) Hops -
0.75 oz Columbus - whole - [14.00 %] (Dry Hop 7 days) Hops -

1.5 tsp Irish Moss (15 min.)

Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.92 %
Actual Alcohol by Vol: 6.39 %
Bitterness: 62.2 IBU
Calories: 262 cal/pint
Est Color: 7.5 SRM


Mash Profile

Mash Name: My Mash
Total Grain Weight: 11.24 lb
Sparge Water: 3.35 gal
Sparge Water treated with Lactic Acid to achieve pH of 5.67.
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F

My Mash
60 min - 18.00 qt of water - 150.0 F
10 min - - 167.0 F

Notes

Won these medals:

1st Place, Rose Festival, Portland Oregon, IPA category, June 10, 2000.
1st Place, State Fair, Oregon, IPA category,Summer 2000.
1st Place, Oregon Brew Crew Collaborator Competition, "Big Hoppy", 2000.