| LOSTCABIN Brew Notes |
Plum Wheaty Goodness
07/11/04 |
| Grains: | 16 lb two row pale malt | |
| 10 lb munich malt |
||
| 3 lb malted wheat | ||
| 2/3 lb 40 L crystal malt |
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| 1/2 lb Special B |
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| 1/2 lb Cara Pils |
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| 1/4 lb 15 L crystal malt |
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| Water for Doughin: |
12 Gal |
|
| Hopping: | 2 oz Hallertaur HOPS 2 oz Willamette (60 mins boil) |
|
| 1 oz Kent Goldings Finish | ||
| extras: | 1.5 tsp gypsum in mash h2o | |
| 3 tsp irish moss (30 mins boil) | ||
| 2 lb dried rice extract (30 mins boil) |
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| 2 cups rice hulls |
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| 12 oz steamed Plum extract |
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| 1 lb Plum puree cubes |
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| Yeast: |
American Ale |
|
| Starter Solution: |
1 1/3 cup H2O and 2/3 cup of DME, start boil for
5 min, cool to 28 deg C, pitch 1 slant yeast incubate at 28 deg C |
| time | comments |
| 10:00 |
300ml H2O boiled and 150ml of DME added, start boil for 5 mi floors cleaned, brewery rinsed washing commenced. |
| 11:00 |
mash and brew pots clean, begin cracking grains.
crack wheat with barley, flush clean-in-place with tsp, rinse 3x |
| 11:15ish |
pitch California Ale (white labs WLP001) into starter
solution. place in incubator set at #1 (later observe - holding 28
C well at 1.125) begin soaking irish moss |
| 11:45 |
Moved plumbing location for 'hopback', much better! Filled wort chiller with water, finished cleanup and cracking grains, ready for assembly. |
| 12:00 |
begin filling with H2O - setpoint 55 deg C. Finish
at 11 gallons (flow in at approx 50 deg C) |
| 12:05 |
begin recirc - check T - at 49 add 1.5 tsp gypsum,
fill mash tun and get ready to dough in |
| 12:10 |
begin dough in (complete at 12:15 - start recirc) |
| time | Tin / comment | Tout / comment |
| 12:15 |
45 |
47 flame to minimal (1/8") |
| 12:20 |
44 |
42 flame to 1/4" |
| 12:30 |
47 |
45 |
| 12:40 |
49 |
47 |
| 12:45 |
50 |
48 begin raise flame to 5/8" top of grains exposed
-add 1/2 gallon H2O |
| 12:55 |
53 |
49 |
| 13:05 |
59 |
54 |
| 13:15 |
63 |
58 |
| 13:25 |
66 |
61 - behind schedule a little, increase flame to
3/4" |
| 13:30 |
69 |
63 drop flame to 3/8" |
| 13:40 |
69 |
67 flame down to 1/4" |
| 13:50 |
69 |
66 - fell behind in adjusting flow rate, high liquid
level in brew pot - adjust to recover |
| 14:05 |
68 |
65 - increase flame to 3/8" |
| 14:15 |
69 |
66 - flame to 5/8" to warm up for sparge |
| 14:25 |
71 |
68- Flame on full, Pizza break over. |
| 14:30 |
75 |
70 - ready to sparge, heat sparge H2O |
| 14:35 |
75 |
begin sparge go to 13 gallons, done at 14:45 |
| 15:00 |
boil - add 2 oz Hallertaur 4.0% alpha acid and 2
oz Wilamette 4.2% alpha acid |
|
| 15:30 |
add irish moss |
|
| 15:55 |
add pureed plum cubes |
|
| 16:00 |
heat off add 1 oz Kent Goldings 5.6% alpha acid |
|
| 16:15 |
85 |
46 wort chiller on |
| 16:20 |
50 |
44 d'oh -- forgot to add the dry rice extract. Add
2lbs dre. brew pot T=50 deg C |
| 16:35 |
30 |
30 wort chiller off rack to fermenter. Add
12oz of plum extract to fermenter before racking |
| 16:50 |
back flow through wort chiller to extract remaining.
target 16 gal in fermenter |
|
| 17:00 |
adjust incubator - too cold. verify temperature
probe positioned to read liquid temperature |
|
| 17:40 |
yeast starter at 29, still waiting signs for activity |
|
| Jul 12 12:00 |
Starter has signs of acctivity, minor haze on surphase, discard |
Purchased and pitched 4 ea. WLP001 |