Brewed 9/4/16.
Pitched @ 45F, but oxygen regulator broke, so shook carboy. Good thing I made a large starter w/ reused yeast from a previous batch. Still fermentation seemed to go well.
Fermented at 50F, once complete raised to 65F for diacetyl rest, cooled to 35F. Racked to keg and force carbed. Still lagering as of 10/20/16.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bamberger Rauchbier 2016
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 32.7 %
4 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 5 32.7 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 8.2 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 7 8.2 %
1 lbs Munich II (Weyermann) (8.5 SRM) Grain 8 8.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 4.1 %
8.0 oz Vienna Malt (3.5 SRM) Grain 10 4.1 %
4.0 oz Carafa II (Weyermann) (415.0 SRM) Grain 11 2.0 %
2.00 oz Tettnang (Tettnang Tettnager) [4.00 %] - Hop 12 26.7 IBUs
0.50 oz Tettnang [2.00 %] - Boil 10.0 min Hop 13 1.1 IBUs
0.50 oz Tettnang [2.00 %] - Boil 5.0 min Hop 14 0.6 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 15 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.31 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 9.80 qt of water at 203.7 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Thursday, October 20, 2016
Czech Lager 2016
Rebrew of previously brewed Czech Lager.
Result: Very similar to last time, but this time the result is slightly drier, and less rounded maltiness. Didn't do decoction this time. Still a wonderful beer as it is quite tasty but not highly alcoholic. Highly sessionable. Next time, use decoction.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Czech Pale Lager 2016
Style: Czech Pale Lager
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.54 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.044 SG
Estimated Color: 4.3 SRM
Estimated IBU: 36.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 86.9 %
7.0 oz Caravienne Malt (22.0 SRM) Grain 3 5.1 %
6.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4 4.3 %
5.0 oz Acid Malt (3.0 SRM) Grain 5 3.6 %
0.50 oz Magnum [11.00 %] - First Wort 60.0 min Hop 6 23.7 IBUs
1.00 oz Tettnang [3.90 %] - Boil 15.0 min Hop 7 7.6 IBUs
0.50 oz Saaz [2.80 %] - Boil 10.0 min Hop 8 2.0 IBUs
0.50 oz Saaz [2.80 %] - Boil 5.0 min Hop 9 1.1 IBUs
1.00 oz Saaz [2.80 %] - Steep/Whirlpool 10.0 mi Hop 10 2.0 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 11 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 8 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.78 qt of water at 168.2 F 156.0 F 45 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.87gal) of 180 F water
Notes:
------
http://byo.com/stories/issue/item/3244-czech-pale-lager-style-profile
5 g calcium chloride (CaCl2) to the mash
3 g CaCl2 to the sparge water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
APA 2016
Been busy, so recipes and reviews will be short and to the point.
Results: Very hazy since skipped Irish moss. Good but delicate hop aroma, fruity juicy. Taste was also a bit juicy, but slightly harsh bitterness. Overall very pleasant New England style APA. Next time should be slightly less bitter.
Recipe: APA October 2016
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.051 SG
Estimated Color: 6.1 SRM
Estimated IBU: 41.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 81.0 %
10.0 oz Munich Malt (9.0 SRM) Grain 5 6.0 %
10.0 oz Victory Malt (25.0 SRM) Grain 6 6.0 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 4.8 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 2.4 %
1.00 oz Azacca [15.00 %] - Boil 5.0 min Hop 9 10.8 IBUs
2.00 oz Azacca [15.00 %] - Boil 1.0 min Hop 10 4.7 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 1.0 min Hop 11 1.9 IBUs
1.00 oz Azacca [15.00 %] - Steep/Whirlpool 15.0 Hop 12 13.4 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 10.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
2.00 oz Azacca [15.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
Mash Schedule: 154F, Batch Sparge, Mash Out, 6.8 gal
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.12 qt of water at 165.7 F 154.0 F 60 min
Mash Step Add 8.40 qt of water at 201.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.76gal) of 168.0 F water
Results: Very hazy since skipped Irish moss. Good but delicate hop aroma, fruity juicy. Taste was also a bit juicy, but slightly harsh bitterness. Overall very pleasant New England style APA. Next time should be slightly less bitter.
Recipe: APA October 2016
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.051 SG
Estimated Color: 6.1 SRM
Estimated IBU: 41.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 81.0 %
10.0 oz Munich Malt (9.0 SRM) Grain 5 6.0 %
10.0 oz Victory Malt (25.0 SRM) Grain 6 6.0 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 4.8 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 2.4 %
1.00 oz Azacca [15.00 %] - Boil 5.0 min Hop 9 10.8 IBUs
2.00 oz Azacca [15.00 %] - Boil 1.0 min Hop 10 4.7 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 1.0 min Hop 11 1.9 IBUs
1.00 oz Azacca [15.00 %] - Steep/Whirlpool 15.0 Hop 12 13.4 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 10.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
2.00 oz Azacca [15.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
Mash Schedule: 154F, Batch Sparge, Mash Out, 6.8 gal
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.12 qt of water at 165.7 F 154.0 F 60 min
Mash Step Add 8.40 qt of water at 201.5 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.76gal) of 168.0 F water
Wednesday, August 17, 2016
Raspberry-Brett Saison
Originally planned as a cherry-brett saison, this one transformed into a raspberry beer since I could not find fresh sour cherries. In any case this beer is now a few months old and ready to drink.
Appearance: Medium pink in color with thin white head. Nearly clear but slight haze. Stunning body color, with hings of yellow pils malt color at the bottom of the glass. Lots of bubbles are rising to the surface from the bottom of the glass.
Aroma: Pronounced raspberry essence with bretty funk in the nose. A bit of a dry acidic quality. The raspberry aroma is not overpowering of the bretty funk - leaving a pretty balanced aroma. Not clear how much of the aroma is bretty fruit esters or raspberry.
Taste: Again good mix of raspberry taste with some acidic and tannic quality, but mixed with bretty funk. Dry. Bitterness is medium and it is a herbal, floral character. Fortunately the flavors all meld pretty well together. Malt flavors are very low as the fruit, yeast, and hops are the stars here.
Mouthfeel: Dry, a little tannic and fairly light and well carbonated.
Overall: This turned out very well. It's well balanced between the different flavor elements involved. The raspberry blends well with the brett and the bitterness. I may bottle a bit more of this to see how it ages, but otherwise I like it fresh. Will bring bottles to the brew club meetings to see what the club members have to say.
Appearance: Medium pink in color with thin white head. Nearly clear but slight haze. Stunning body color, with hings of yellow pils malt color at the bottom of the glass. Lots of bubbles are rising to the surface from the bottom of the glass. Aroma: Pronounced raspberry essence with bretty funk in the nose. A bit of a dry acidic quality. The raspberry aroma is not overpowering of the bretty funk - leaving a pretty balanced aroma. Not clear how much of the aroma is bretty fruit esters or raspberry.
Taste: Again good mix of raspberry taste with some acidic and tannic quality, but mixed with bretty funk. Dry. Bitterness is medium and it is a herbal, floral character. Fortunately the flavors all meld pretty well together. Malt flavors are very low as the fruit, yeast, and hops are the stars here.
Mouthfeel: Dry, a little tannic and fairly light and well carbonated.
Overall: This turned out very well. It's well balanced between the different flavor elements involved. The raspberry blends well with the brett and the bitterness. I may bottle a bit more of this to see how it ages, but otherwise I like it fresh. Will bring bottles to the brew club meetings to see what the club members have to say.
Monday, August 15, 2016
Oktoberfest 2 Brewday
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: BCS Oktoberfest 2
Style: Märzen
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5 lbs Caramel Pils (BestMälz) (2.5 SRM) Grain 4 38.5 %
3 lbs Vienna Malt (Briess) (3.5 SRM) Grain 5 23.1 %
2 lbs Munich I (Weyermann) (7.1 SRM) Grain 6 15.4 %
2 lbs Munich II (Weyermann) (8.5 SRM) Grain 7 15.4 %
1 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 8 7.7 %
1.50 oz Tettnang [2.00 %] - Boil 60.0 min Hop 9 9.6 IBUs
0.50 oz Sterling [7.00 %] - Boil 60.0 min Hop 10 11.2 IBUs
0.50 oz Tettnang [2.00 %] - Boil 15.0 min Hop 11 1.6 IBUs
1.0 pkg Old Bavarian Lager (White Labs #WLP920) Yeast 12 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.25 qt of water at 162.8 F 150.0 F 60 min
Mash Step Add 10.40 qt of water at 203.6 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.53gal) of 168.0 F water
Notes:
-----
Brewed 8/14/16. OG was 1.061, a bit too high. Got ~5.5 gallons. Cooled to 45F overnight.
Pitched decanted starter on 8/15/16, 7pm. Aerated by shaking carboy as oxygen regulator was not working. May pitch a packet of S-34/70. The beer will slowly rise to 50F over a 24-hr period.
8/16/16, 7pm, about 24 hours after pitching, no visible signs of fermentation. Beer was close to the 50F fermentation temp.
8/17/16: About 48 hours after pitching, beer had been at 50F for ~24 hours, and despite lack of proper oxygenation there was a decent krausen and airlock activity going. Nevertheless to ensure complete and fast fermentation I pitched 1 packet of S-34/70 yeast after rehydrating it first in boiled water.
Tuesday, August 2, 2016
Sculpish IPA Review
Well this is now my 2nd beer designed at least partly to blow through some old hops. Granted in this case the hops were still in sealed bags that had been cold-stored, but they were fairly old. As this results of this brew demonstrate, fresh ingredients are very important, especially for hops. And, there are probably some other problems with the recipe.
Appearance: Deep orange body. Hazy, but not unappealing. Slightly tan off-white head with good persistence and decent lacing. Carbonation bubbles stick to side of glass.
Aroma: Low intensity classic American hop mix. Well-balanced between dankness and fruit. But does not jump out of the glass like it should.
Taste: Eh. Mix of bitterness, with kind of weird crystal malt character. Not offensive but not great. Maybe a little bit of diacetyl. Dry, but the crystal malt comes through.
Mouthfeel: Good body, carbonation a little high for IPA. Dry. Leaves a fairly clean bitterness in the aftertaste.
Overall: It does not approach the Sculpin' IPA. It's OK. Need more hop oomph. Probably I would not use crystal malt but rather Munich and maybe some Carapils.
Appearance: Deep orange body. Hazy, but not unappealing. Slightly tan off-white head with good persistence and decent lacing. Carbonation bubbles stick to side of glass.
Aroma: Low intensity classic American hop mix. Well-balanced between dankness and fruit. But does not jump out of the glass like it should.
Taste: Eh. Mix of bitterness, with kind of weird crystal malt character. Not offensive but not great. Maybe a little bit of diacetyl. Dry, but the crystal malt comes through.
Mouthfeel: Good body, carbonation a little high for IPA. Dry. Leaves a fairly clean bitterness in the aftertaste.
Overall: It does not approach the Sculpin' IPA. It's OK. Need more hop oomph. Probably I would not use crystal malt but rather Munich and maybe some Carapils.
Tuesday, July 5, 2016
Sculpish IPA Clone Attempt
Continuing on my purge of rather old hops, I decided to make something like the great Sclupin IPA. A clone recipe was posted in the latest issue of Zymurgy, but I made some ingredient substitutions. Also the hops are from several years ago. (Sadly my proclivity to buy them was greater than my proclivity to brew with them). In any case they probably have less AA and overall hoppy goodness than would be optimal, even though they have been stored in the freezer the whole time and are in unopened vacuum-sealed bags.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sculpish IPA
Style: American IPA
Recipe Specifications
--------------------------
Boil Size: 7 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.074 SG
Estimated Color: 10.8 SRM
Estimated IBU: 67.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
14 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 92.6 %
10.0 oz Caramel/Crystal Malt - 75 (Bairds) (75.0 Grain 2 4.1 %
8.0 oz RedX (BestMälz) (15.2 SRM) Grain 3 3.3 %
0.75 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - FWH 4 37.4 IBUs
0.50 oz Chinook [9.00 %] - Boil 20.0 min Hop 5 8.0 IBUs
0.50 oz Crystal [2.00 %] - Boil 20.0 min Hop 6 1.8 IBUs
0.50 oz Chinook [9.50 %] - Boil 10.0 min Hop 7 5.0 IBUs
0.50 oz Chinook [9.00 %] - Boil 5.0 min Hop 8 2.6 IBUs
0.50 oz Crystal [2.00 %] - Boil 5.0 min Hop 9 0.6 IBUs
1.00 oz Amarillo [7.00 %] - Steep/Whirlpool 15. Hop 10 5.1 IBUs
0.50 oz Chinook [13.00 %] - Steep/Whirlpool 15. Hop 11 4.7 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [14.00 %] - Hop 12 2.5 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 13 -
1.00 oz Amarillo [8.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 15 0.0 IBUs
1.00 oz Crystal [2.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 2.0 oz
----------------------------
Name Description Step Temp Step Time
Mash Step Add 4.73 gal of water at 162.9 F 150.0 F 60 min
Sparge Drain tun Add 2 gal of water at 170 F 168.0 F 10 min
Sparge Drain tun Add 2 gal of water at 170 F 168.0 F 10 min
Notes:
AA% are approximate, likely to be lower than stated.
Boston Water, 1/2 g CaCl and 1g gypsum per 5 gal of brewing water.
---------
7/2 - Starter with re-used Sac. Trois. 1L.
7/4 - Brewed. A little high (152F) on the mash temp.
Split my sparging into 2 equal-sized batches instead of 1 big one. Preboil OG was ~1.057. Post-boil was 1.068.
Got ~5.5 gal into fermenter, leaving about 3/4 gallon of hoppy trub in the kettle.
Cooled to 60F. Oxygenated 60 seconds, pitched decanted starter. Placed carboy in 66F ambient basement.
7/5 - Good fermentation activity. Lots of krausen.
7/6 - Moved to 70F ambient area. Still good airlock activity and krausen.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sculpish IPA
Style: American IPA
Recipe Specifications
--------------------------
Boil Size: 7 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.074 SG
Estimated Color: 10.8 SRM
Estimated IBU: 67.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
14 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 92.6 %
10.0 oz Caramel/Crystal Malt - 75 (Bairds) (75.0 Grain 2 4.1 %
8.0 oz RedX (BestMälz) (15.2 SRM) Grain 3 3.3 %
0.75 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - FWH 4 37.4 IBUs
0.50 oz Chinook [9.00 %] - Boil 20.0 min Hop 5 8.0 IBUs
0.50 oz Crystal [2.00 %] - Boil 20.0 min Hop 6 1.8 IBUs
0.50 oz Chinook [9.50 %] - Boil 10.0 min Hop 7 5.0 IBUs
0.50 oz Chinook [9.00 %] - Boil 5.0 min Hop 8 2.6 IBUs
0.50 oz Crystal [2.00 %] - Boil 5.0 min Hop 9 0.6 IBUs
1.00 oz Amarillo [7.00 %] - Steep/Whirlpool 15. Hop 10 5.1 IBUs
0.50 oz Chinook [13.00 %] - Steep/Whirlpool 15. Hop 11 4.7 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [14.00 %] - Hop 12 2.5 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 13 -
1.00 oz Amarillo [8.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 15 0.0 IBUs
1.00 oz Crystal [2.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 2.0 oz
----------------------------
Name Description Step Temp Step Time
Mash Step Add 4.73 gal of water at 162.9 F 150.0 F 60 min
Sparge Drain tun Add 2 gal of water at 170 F 168.0 F 10 min
Sparge Drain tun Add 2 gal of water at 170 F 168.0 F 10 min
Notes:AA% are approximate, likely to be lower than stated.
Boston Water, 1/2 g CaCl and 1g gypsum per 5 gal of brewing water.
---------
7/2 - Starter with re-used Sac. Trois. 1L.
7/4 - Brewed. A little high (152F) on the mash temp.
Split my sparging into 2 equal-sized batches instead of 1 big one. Preboil OG was ~1.057. Post-boil was 1.068.
Got ~5.5 gal into fermenter, leaving about 3/4 gallon of hoppy trub in the kettle.
Cooled to 60F. Oxygenated 60 seconds, pitched decanted starter. Placed carboy in 66F ambient basement.
7/5 - Good fermentation activity. Lots of krausen.
7/6 - Moved to 70F ambient area. Still good airlock activity and krausen.
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