LOSTCABIN Brew Notes
Old Speckled Hen
11/04/12
   
20 Gallon Recipe
Grains:
31
lb two row pale malt
1
lb wheat

3
lb 50L Crystal
Water for Dough-in:
13 Gal
Hopping:
2 oz
Cascade (90 mins)
1 oz
Northern Brewer 10% (90 mins)
1 oz
Northern Brewer 8% (pellet) (90 mins)
3 oz
US Golding (45 mins)
1 oz
East Kent Golding (45 mins)
3 oz
US Golding (finish)
1 oz
East Kent Golding (finish)
extras:
2 lbs
white sugar
3 tsp
gypsum in mash H2O
3 tsp irish moss (30 mins boil)
2 cups rice hulls
Yeast:
Wyeast Irish Ale

Starter Solution:
N/A


Brewers' notes: Target Gravity not noted. No brewing laptop, hand written notes transcribed 9/8/13

Brewers: Ang, Tim

time comments
9:00
begin cleaning
9:49
weigh grains

prep yeast
10:13
crack grains, brewery assembled, wort chiller empty
10:15
finished cracking grains, filling brew pot to 13 gallons add 3 tsp gypsum
10:25
filling pot flame off, get ready to dough in
10:48
Done dough in, start recirculation
time Tin (°C)/ comment Tout (°C) / comment
10:48
47
45 flame to simmer
10:58
49
45
11:09
51
48 flame to 5/8"
11:21
57
51 (oops, started flame up early, but this is still close to protein rest temp)
11:29
59
54
11:33
62
55
11:44
64
58 flame to 3/8"
11:53
66
60
12:02
67
61
12:12
68
62
12:22
69
63 start of hold, flame @simmer
12:26
67
63
12:34
68
63
12:40
68
63
1:03
67
63
1:20
66
62 begin rise to sparge
1:33
76
66
1:37
78
68
1:40

start sparging
2:01

sparging complete to 23 gal, flame on full
2:42

BOIL - add 2 oz Cascade 8.2% alpha acid, 1 oz Northern Brewer 10.0% alpha acid, 1 oz Northern Brewer (pellet) 8% alpha acid
2:45

pop yeast
3:30

add irish moss
4:10

add 3 oz US Golding 5.6% alpha acid, 1 oz East Kent Golding 5.9% alpha acid
4:14

flame off / fan off
4:30

Word Chiller on initial Tin=87, Tout=40
4:40
55
44
4:57
32
28 start racking
5:30

done racking, start cleaning
6:15

cleaning wrapping up
7:45

read gravity, no trub separation
8:00

pitch 3 activated paks of Wyeast Irish Ale
Finish notes:
O.G. 1.047  tasters comments: mild flavor hop carmel finish. light malty aroma.
   
Fermentation Notes:

Racking Notes:

Kegging Notes: 11/18 kegged 30/30
F.G. = 1.008

Tasters Notes: great flavor