Jack the Ripper British Ale

Type: Extract

Date: 7/16/2006

Batch Size: 5.00 gal

Brewer: Mike Young

Boil Size: 6.41 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: -

Taste Notes:

Ingredients

Amount Item Type % or IBU

7.00 lb Pale Liquid Extract (8.0 SRM) Extract 86.15 %

0.75 lb Special Roast (50.0 SRM) Grain 9.23 %

0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.08 %

0.13 lb Roasted Barley (300.0 SRM) Grain 1.54 %

1.00 oz Hallertauer [3.20 %] (60 min) Hops 12.1 IBU

1.00 oz Hallertauer [3.20 %] (30 min) Hops 9.3 IBU

1.00 oz Hallertauer [3.20 %] (5 min) Hops 2.4 IBU

1.00 tsp Irish Moss (Boil 15.0 min) Misc

1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc

10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.051 SG

Measured Original Gravity: 1.051 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 4.95 %

Actual Alcohol by Vol: 4.95 %

Bitterness: 22.9 IBU

Calories: 227 cal/pint

Est Color: 14.7 SRM

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 10.00 lb

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

7/16/06 - Brew Day - Shaun brewed this one with me, started with 6.5 gallons, added gypsum and grains and brought to 160 and cut heat. cooled in 25 minutes with wort chiller, poured into fermenter and added yeast.

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