Batch 25

23-A Specialty Beer
Author: Sean Terrill
Date: 16/11/08

Size: 3.62 gal
Efficiency: 86.0%
Attenuation: 77.0%
Calories: 693.34 kcal per 12 fl oz

Original Gravity: 1.201 (1.026 - 1.120)
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Terminal Gravity: 1.046 (0.995 - 1.035)
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Color: 18.78 (1.0 - 50.0)
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Alcohol: 21.44% (2.5% - 14.5%)
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Bitterness: 135.4 (0.0 - 100.0)
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Ingredients:

18.5 lb Standard 2-Row
1.0 lb Caramel Malt 40L
.5 lb Caramel Malt 120L
3 lb Corn Sugar
1.5 oz Magnum (13.4%) - added during boil, boiled 120 min
1 oz Galena (10.1%) - added during boil, boiled 30 min
.5 oz Galena (10.1%) - added during boil, boiled 15 min
.5 oz Galena (10.1%) - steeped after boil
1.0 ea White Labs WLP099 Super High Gravity Ale
1 tbsp 5.2 pH Stabilizer - added during mash

Schedule:

Ambient Air: 68 °F
Source Water: 60.0 °F
Elevation: 860 ft

01:06:23 Mash In - Liquor: 4.25 gal; Strike: 169.56 °F; Target: 148 °F
02:06:23 Beta Rest - Rest: 60.0 min; Final: 142.2 °F
02:11:23 Infusion - Water: 1.75 gal; Temperature: 210 °F; Target: 158.8 °F
02:41:23 Alpha Rest - Rest: 30.0 min; Final: 156.2 °F
02:51:23 Batch Sparge - Sparge #1: 2.5 gal sparge @ 185.0 °F, 5 min; Sparge #2: 2.5 gal sparge @ 185.0 °F, 5 min; Total Runoff: 7.74 gal

Notes

0.5 gal wort diluted with 0.62 gal pre-boiled water for ~1.100 initial fermentation. Remainder of wort frozen in 2L bottles, added one at a time as gravity reaches ~1.040. Corn sugar added in three stages at end of fermentation (which makes actual bitterness about 150 IBU). Volumes (in gallons) and OGs are therefore roughly:
1.12 @ 1.105
1.62 @ 1.100
2.12 @ 1.086
2.62 @ 1.077
3.12 @ 1.071
3.25 @ 1.058
3.38 @ 1.057
3.5 @ 1.056

Results generated by BeerTools Pro 1.5.2