10:30am |
setting up starter culture solution / begin cleanup and
assembly |
11:25am |
finished weighing grains, begin rinse of brewery |
11:55am |
assembly complete, grains cracked, begin fill @45deg C |
12:00pm |
fill to 12 gal h2o |
12:03pm |
heat on Tin=43degC |
12:05pm |
noting a fair amount of beer stone since brewery was kept dry after
last brew 5/11 |
12:15pm |
dough in grains |
12:23pm |
dough in complete - recirc |
12:23pm |
for starter culture - add yeast into 500ml + dry malt extract, gravity
1.066, place in incubator 28 deg C |
12:25pm |
flame off begin protein rest Tin=47 Tout=45 - good flow rate |
beer-thirty |
you know what that means! |
time |
Tin |
Tout / comments |
12:25pm |
47 |
44 flame on simmer |
12:40pm |
48 |
45 |
12:50pm |
48 |
46 |
12:55pm |
49 |
46 rest complete -- begin ramp flame to 3/4" |
1:05pm |
55 |
52 very good flow rate |
1:17pm |
61 |
59 |
1:25pm |
65 |
63 flame down to 9/16" |
1:40pm |
67 |
67 - begin hold for 45 minutes 67-70 deg C |
1:57pm |
69 |
69 flame down to 1/4" - nice looking clear "beer" color |
2:15pm |
68 |
68 |
2:30pm |
67 |
68 flame up to 3/4" -- prep for sparge |
2:55pm |
75 |
74 sparge on |
3:05pm |
|
flame on full - one last sparge shot to 13 gal |
3:25pm |
|
boil - add 4oz Hallertaur 6.4% alpha 2oz Hallertaur 4.4% alpha 2 oz
Kent Golding 6.6% alpha |
3:55pm |
|
add irish moss solution and 3 lbs sugar |
4:20pm |
|
add 1oz Willamette 4.2% alpha acid |
4:25pm |
|
heat off - begin cooling |
4:40pm |
|
T=90 deg C - wort chiller on |
4:42pm |
71 |
55 |
4:46pm |
51 |
46 |
4:57pm |
35 |
32 |
5:02pm |
30 |
29 - rack to fermenter |
5:20pm |
|
pitch yeast - still finishing up racking |
5:30pm |
|
done racking O.G. 1.061 |
6:15pm |
|
finished cleaning and setup of clean-in-place system |
Finish notes: Comments - spicy, good hop flavor, should make a good christmas
beer. Nominal finish hop flavor hints of bittering, clear canvas
for the yeast to paint their flavor.