1LOSTCABIN Brew Notes |
Santas Smoked Rye
10/22/11 |
Grains: |
|
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Water for Dough-in: |
13 Gal |
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Hopping: |
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extras: | 1 tbs gypsum in mash H2O | ||||||||
1 tbs irish moss (30 mins boil) | |||||||||
4 cups rice hulls (upped from 2 cups last time,
terrible flow....) |
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Yeast: |
3 vials white labs British ale yeast WLP005 |
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Starter Solution: |
N/A |
time | comments |
9:30 |
begin cleaning |
weigh grains |
|
prep yeast |
|
crack grains, brewery assembled,
wort chiller empty |
|
finished cracking grains,
filling brew pot to 12 gallons |
|
11:20 |
still filling, add 3 tsp gypsum |
11:28 |
filling pot flame off, get ready
to dough in |
11:45 |
Done dough in, start
recirculation |
time | Tin (°C)/ comment | Tout (°C) / comment |
11:45 |
WAY close to MAX vol... WAY close.. |
"well... keep your fingers crossed..." |
45 |
46 |
|
11:48 |
45 |
44, flame on simmer |
12:00 |
47 |
47 |
12:15 |
47 |
47, flame to 5/8" |
12:30 |
54 |
51 |
12:40 |
56 |
53 |
12:50 |
61 |
57 |
12:55 |
65 |
59 |
13:00 |
66 |
61, flame to 3/8" |
13:10 |
68 |
63 |
13:15 |
68 |
65 - begin hold flame still
around 3/8" |
13:30 |
68 |
67 |
13:40 |
67 |
67 |
13:55 |
68 |
65 |
14:00 |
68 |
65 - flame to near full to rise
to sparge |
14:15 |
78 |
71 heat up water and sparge to
approx 23 gallons |
14:33 |
done sparging |
|
15:25 |
BOIL - add 4 oz Cascade 9.1 %
alpha acid |
|
15:55 |
add 2 oz Cascade 9.1% alpha
acid, add irish moss |
|
16:10 |
add 2 oz Cascade 9.1% alpha acid |
|
16:25 |
add 3 oz Hallertau 7.0%, 1 oz
Cascade 7.8%, 1 oz Mt Hood 7.% alpha acid |
|
16:50 |
wort chiller on |
84in, 41 out |
16:55 |
68 |
49 |
17:00 |
49 |
38 |
17:10 |
35 |
30 |
17:18 |
start racking to fermenter (25
out) |
|
17:30 |
stop racking, backflow through
wort chiller, prop brew pot |
|
17:35 |
done racking, foam just cresting
out of fermenter blow off |
|
18:15 |
cip assembled, kegs washed |
Date |
Temperature |
Evolution rate |
10/25 |
74 F |
2 sec |
10/27 |
68 F |
7 sec |
10/30 |
66 F |
stopped |
11/2 |
71F |
5 sec |