If you have any questions on anything in particular, you can shoot me a PM. Hope this helps!
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 6.75 gal
Boil Time: 60 min
End of Boil Vol: 5.50 gal
Date: 9 Jun 2018
Brewer: Justin Paar
Equipment: Bayou 16 Gal Kettle + 10 Gal Cooler
Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Mash @ 152* for 60 mins
Water Profile
Calcium: 148ppm
Sulfate: 150ppm
Chloride: 150ppm
Mash pH: 5.25
5 lbs 9 oz Pale Malt (2 Row) US (2.0 SRM)
6 lbs Golden Promise (2.5 SRM)
8.0 oz Oats, Flaked (1.4 SRM)
8.0 oz Flaked Wheat
4.0 oz Honey Malt (25.0 SRM)
0.50 oz Warrior [15.00 %] - First Wort 60.0 min
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
3.00 oz Citra [12.00 %] - 0 min
3.00 oz Citra [12.00 %] - Steep/Whirlpool Boil 35.0 min (Around 160-180*)
1.0 pkg Dry English Ale (White Labs #WLP007) (Made a 1L starter stepped up to 1.5L starter with this)
4.00 oz Citra [12.00 %] - Dry Hop on Day 2-3
3.70 oz Citra [12.00 %] - Dry Hop on Day 10 (I transferred to keg by day 10)
I did the second dry hop inside of a mesh floating cylinder inside of the keg, where I let it stay until the keg was done, which was within a month.
I cold crashed the keg for 24 hours, then set to 30psi for 24 hours, purge it and set it to serving pressure and let it sit for a few days.
Ferment ~64* for 7-14 days. (Mine was at 65*, moved to 72* on day 3 with first DH, and into a keg on day 10 as it was done)
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.9 %