| LOSTCABIN Brew Notes |
Spitfire Ale
07/12/14 |
| Grains: | 28 lb two row pale malt |
|
| 5 lb Munich malt |
||
| 1.5 lb toasted two row pale malt |
||
| 1.5 lb 50 L british crystal malt |
||
| 1lb torrified wheat |
||
| 1.5 lb white wheat malt |
||
| 0.5 lb special roast from Oak
Barrel |
||
| 1.25 lb 60L crystal malt |
||
| Water for Dough-in: |
12 Gal |
|
| Hopping: | 2 oz N. Brewer (10% AA) 60 minute boil |
|
| 4 oz US Goldings (4.7% AA) 60
minute
boil |
||
| 3 oz US Goldings (4.7% AA) 15
minute
boil |
||
| 1 oz US Goldings (4.7% AA)
finish 1
min boil |
||
| Dry Hop |
2 oz US Goldings (4.7% AA) | |
| extras: | 5 tsp gypsum in mash H2O | |
| 3 tsp irish moss (30 mins boil) | ||
| 2 cups rice hulls |
||
| Yeast: |
4 vials WLP004 Irish Ale yeast |
|
| Starter Solution: |
| time | comments |
| 08:30 |
start ejecting stuff |
| 10:04 |
fill to 12 gal, CIp complete |
| 10:10 |
grain cracking done, gypsum added |
| 10:15 |
recirc on flame to 3/8" Tin=45
Tout=42 |
| 10:30 |
begin dough in 50 deg at fill in |
| 10:45 |
done with dough in, start recirc
flame to 3/8" Tin=45 Tout=46 |
| 10:55 |
Tin=48 Tout=43 flow rate
on slow side |
| 11:05 |
Tin=50 Tout=46 adjusted temp
sensor |
| time | Tin (°C)/ comment | Tout (°C) / comment | |
| 11:15 |
51 |
48 flame to 5/8" begin rise to hold - flow seems to be
improving, grind toasted two row pale malt |
|
| 11;30 |
59 |
52 |
|
| 11:45 |
64 |
57 drop flame to 3/8" |
|
| 12:15 |
67 |
64 begin hold for 45mins |
|
| 12:20 |
all stop, add cracked toasted
two row pale malt |
||
| 12:35 |
67 |
63 |
|
| 1:00 |
68 |
64 flame to 5/8", rise to sparge |
|
| 1:30 |
79 |
70 start sparge with 70-75
degree in |
|
| 1:45 |
75 still sparging, flame to full |
||
| 2:00 |
stop sparging, flame on full | ||
| 2:25 |
Boil - add hops 2 oz Northern
Brewer 4 oz US Golding |
||
| 2:55 |
Add 3 tsp Irish Moss | ||
| 3:10 |
|
||
| 3:25 |
add 1 oz US Golding | ||
| 3:27 |
flame off | ||
| 3:40 |
86 |
58 wort chiller on start
circulation |
|
| 3:50 |
60 |
49 |
|
| 4:15 |
29 |
28 start racking to
fermenter |
|
| 4:25 |
stop racking, backflow through
wort chiller approx 4 gals |
||
| 4:30 |
finished racking |
||
| 4:40 |
start cleaning | ||
| 5.15 |
done cleaning | ||