| LOSTCABIN Brew Notes |
Bad Santa
10/04/14 |
| Grains: | 30 lb Two Row Pale Malt |
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| 2 lb German Munich |
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| 2 lb British Munich toasted |
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| 2 lb 20L Crystal Malt |
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| 2 lb CaraPils |
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| 4 oz Black Patten Malt |
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| Water for Dough-in: |
12 Gal |
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| Hopping: | 6 oz Northern Brewer @10% alpha acid (60 mins boil) |
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| extras: |
3 tsp Irish moss (30 mins boil) |
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| 30 oz Maple Syrup |
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| 10 lb extra light DME |
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| 6 lb dried cherries |
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| 12 cinnamon sticks
3" - broken into pieces added in secondary |
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| 2 vanilla beans
(split) add in secondary |
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| 5 tsp gypsum |
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| Yeast: |
4 vials White Labs Irish Ale yeast |
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| Starter Solution: |
N/A |
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| time | comments |
| 09:00 |
start ejecting stuff |
| 10:20 |
fill to 12 gal, CIP complete |
| 10:15 |
grain cracking done, gypsum added |
| 10:25 |
recirc on flame to full Tin= 44 Tout=45 °C |
| 10:37 |
begin dough in 50 °C at fill
in |
| 10:48 |
done with dough in, start recirc flame to micro" Tin=48 Tout=47 °C |
| 10:55 |
Tin=48 Tout=45 °C flame to
3/8" |
| 11:05 |
Tin=49 Tout=46 °C |
| 11:18 |
Tin=50 Tout=47 °C flame to
5/8" rise to 65-67 |
| time | Tin (°C)/ comment | Tout (°C) / comment | |
| 11:30 |
56 |
51 good flow rate |
|
| 11:45 |
62 |
56 flame to 3/8" |
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| 11:52 |
63 |
59 flame up to 5/8" |
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| 12:00 |
65 |
60 |
|
| 12:10 |
67 |
62 |
|
| 12:20 |
68 |
63 |
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| 12:25 |
69 |
64 begin 45 min hold | |
| 12:45 |
69 |
64 |
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| 1:00 |
69 |
64 |
|
| 1:10 |
69 |
65 rise to sparge -
flame to 5/8" |
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| 1:40 |
69 |
75 begin sparge |
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| 1:50 |
dissolve 10 lb DME in 2 gallons
hot water (70 °C) and add during sparge |
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| 1:50 |
soak cherries in 1G wort | ||
| 2:00 |
stop sparging, flame on full |
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| 2:50 |
BOIL - add 6 oz Northern Brewer
10% alpha acid |
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| 3:20 |
add 32 oz Maple Syrup and Irish
Moss |
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| 3:40 |
strain cherries from wort pull
and add back in for last 10 of boil |
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| 3:50 |
flame off |
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| 4:04 |
wort chiller on start flow |
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| 4:06 |
79 |
59 |
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| 4:15 |
61 |
51 |
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| 4:25 |
47 |
41 |
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| 4:35 |
37 |
34 |
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| 4:50 |
28 start racking to fermenter |
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| 5:00 |
stop and backflow through wort
chiller approx 2 gal |
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| 5:07 |
finished racking. foam just
touching lid of fermenter. strong foam and head retention |
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| 6:00 |
done cleaning |
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| 6:40 |
T in fermenter 27 C, drop 0.5
gal trub, take sample for gravity |
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