LOSTCABIN Brew Notes
Trappist Ale
2/2/03
Recipe
Grains: 25 lb two row pale malt

3 lb munich malt

1.5 lb 120 L crystal malt

3 lb amber rock crystal sugar  (30 mins boil)

2 cups rice hulls
Hopping: 6 oz Hallertaur  (60 mins boil)

2 oz Kent Goldings (60 mins boil)

1 oz Willamette (last 5 mins boil)
extras:

3 tsp irish moss (30 mins boil)
Brewers' notes:  Adapt and scale-up from Cat's Meow 3 recipe (Tony Babinec (tony@spss.com) Issue #848, 3/24/92 ).  See adaptation notes on 09/22/02 brew.  Substitute Amber rock crystal sugar.  Culture one flask of WhiteLabs Trappist Ale (WLP500) in 2 cups h2o with 1 cup dried malt extract at the start of the day.  Target Gravity mid 1.060's.
12:15pm setting up starter culture solution / begin cleanup and assembly
12:45pm
 dme solution at boil - screens going into brewing pots - start cracking grain
1:00pm
 cracking complete - fill to 12 gal h2o @44 deg C
1:15pm
 begin dough-in of grains
1:25pm
 finished dough-in -- begin protein rest Tin = 49 deg C
1:30pm
 still cooling dme solution
time Tin Tout / comments
1:35pm
 48
 46 flame at 1/4"
1:45pm
 50
 47 -- yeast and dme solution into incubator approx 28 deg C
1:55pm
 51
 48 protein rest done increase flame to 3/4"
2:05pm
 57
 51
2:15pm
 62
 56
2:25pm
 65
 59 flame down to 5/8"
2:35pm
 69
 62 flame down to 3/8"
2:45pm
 69
 64
2:55pm
 70
 65 -- rise complete - begin 1 hour hold
3:15pm
 71
 66
3:25pm
 72
 67 flame to 1/4"
3:40pm
 70
 67
3:52pm
 69
 66 flame to 5/8" ... head towards sparge
4:09pm
 75
 70, sparge water to 73, overshot to 80 deg C
4:20pm
sparge to approx 13 gallons - flame on full
4:36 pm
boil -- add 4 oz Hallertaur 4.0% alpha acid
                  2 oz Hallertaur 4.7% alpha acid
                  2 oz Kent Goldings 5.6% alpha acid
5:08pm
add 3 lbs rock sugar and irish moss solution
5:30pm
add 1 oz Willamette 4.2% alpha acid
5:40pm
heat off, drop T for recirc through counter-flow wort chiller
5:50pm
T = 90 deg - start wort chiller
6:00pm
 45
 42 - getting close
6:15pm
begin racking to fermenter - brew pot volume 11 gal, est 13 gal total yield including volume in wort chiller.  rack to 5 gal level in brew pot, then add 4 gals h2o
6:40pm
add est 4-5 gallons crooked water to reach midpoint between welds in fermenter
7:15pm
pots and CIP all done.  O.G. = 1.048
10:04
 70degF
 yeast pitched, still sorely lacking in krauzen, but time moves on. Yeast slurry @35degC and evolving CO2 on agitation.
Finish notes:  Checked gravity near bottom and top -- same result, however, you wouldn't want to taste the trub-ey bits!  Tasting notes from the top of the fermenter:   sugar, hop, character as expected.  Beautifull color. go yeast go!

2/9   Rack to secondary   ( accidentally added about 1/2 pint blow off spuge ) Disconected blow off tube, rack off about 1/2 gallon lees   S.G. 1.014


2/16  Check gravity            1.011
3/5 fill kegs to weld (5.5 gal/keg), pressurize for 30s @ 30psi.