|Hops on Rye Inspired 05/28/2011|
Type: All Grain
Batch Size: 6.00 gal
|Boil Size: 8.00 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Brew Pot 15g and Cooler (48 qt)|
|Taste Rating(out of 50): 35.0||Brewhouse Efficiency: 68.00|
Est Original Gravity: 1.076 SG
|Measured Original Gravity: 1.076 SG|
|Est Final Gravity: 1.020 SG||Measured Final Gravity: 1.010 SG|
|Estimated Alcohol by Vol: 7.43 %||Actual Alcohol by Vol: 8.63 %|
|Bitterness: 54.1 IBU||Calories: 342 cal/pint|
|Est Color: 14.4 SRM||Color:
|Mash Name: Single Infusion, Medium Body, Batch Sparge||Total Grain Weight: 19.00 lb|
|Sparge Water: 3.41 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.4 PH|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Kegged (Forced CO2)||Volumes of CO2: 2.4|
|Pressure/Weight: 11.2 PSI||Carbonation Used: My Carbonation Profile|
|Keg/Bottling Temperature: 40.0 F||Age for: 28.0 days|
|Storage Temperature: 40.0 F|
Milled grain using barley crusher. No problems. Seems a little floury
Mash in using pump from hot liquor tank ~ 176. mash tun ~ 166f 7G
Added 1tsp gypsum
10:00 mash started Mash temp 153 External and 154 floating
11:00 Vorlauf 20 or so cups
11:10 lautering batch
first running 21brix
11:45 batch sparge started. 20 cups vorlauf
Preboil gravity 14.5 brix at 85 1.060 measured
Starting volume 8G
12:05 8G in kettle Boil Started
12:15 1 Oz Magnum
12:30 7.5 in kettle .5g in 25 min
1:00 .5 oz Cascades 7g in kettle
1:15 .5 oz Cascades
1:20 .5 oz cascades
1:25 .5 oz CTZ
1:33 .5 oz CTZ - Flame out. Removed other hop sack. only flamout hops in kettle.
1:35 WHirlpool started
1:35 WHirlpool started
1:50 Done recirc wort. 120f. Prechill with hose water before therminator
2:15 Xfer to carboy. 66 f. used cold water with pond pump. needed more ice.
Back flush with hose 3 times. Therminator coughed up lots of stuff. Need to soak in PBW.
3:00 done cleaning. setup for BBQ. Back pain 7/10.
Xfer to Fermenter
1+ min O2
66 in carboy
Waiting for starter to buildup.
3:00 - Vial of 001 popped and foamed quite a lot. Pitched to starter anyway. will check before pitching. might have to get some more Monday.
10:30 AM 5/29 Starter on yeast 18 hours. Smelled fine. lots of active yeast. Decanted and pitched 500ml.
NOTE: Dry Hop Schedule per steve: for 20bbls, roughly 5 lbs each of cascade, Amarillo, citra, centennial and ctz.
6/11 dry hop ctz, centennial, cascades, citra and amarillo.
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