LOSTCABIN Brew Notes
Bad Santa
10/04/14
   
20 Gallon Recipe
Grains: 30 lb Two Row Pale Malt

2 lb German Munich

2 lb British Munich toasted

2 lb 20L Crystal Malt

2 lb CaraPils

4 oz Black Patten Malt


Water for Dough-in:
12 Gal
Hopping: 6 oz Northern Brewer @10% alpha acid (60 mins boil)


extras:
3 tsp Irish moss (30 mins boil)

30 oz Maple Syrup

10 lb extra light DME

6 lb dried cherries

12 cinnamon sticks 3" - broken into pieces added in secondary

2 vanilla beans (split) add in secondary

5 tsp gypsum
Yeast:
4 vials White Labs Irish Ale yeast
Starter Solution:
N/A

Brewers' notes: Target Gravity 1.076

Brewers: Tim, Per, Ang

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"
11:52
63
59 flame up to 5/8"
12:00
65
60
12:10
67
62
12:20
68
63
12:25
69
64 begin 45 min hold
12:45
69
64
1:00
69
64
1:10
69
65 rise to sparge - flame to 5/8"
1:40
69
75 begin sparge
1:50

dissolve 10 lb DME in 2 gallons hot water (70 °C) and add during sparge
1:50

soak cherries in 1G wort
2:00

stop sparging, flame on full
2:50

BOIL - add 6 oz Northern Brewer 10% alpha acid
3:20

add 32 oz Maple Syrup and Irish Moss
3:40

strain cherries from wort pull and add back in for last 10 of boil
3:50

flame off
4:04

wort chiller on start flow
4:06
79
59
4:15
61
51
4:25
47
41
4:35
37
34
4:50

28 start racking to fermenter
5:00

stop and backflow through wort chiller approx 2 gal
5:07

finished racking. foam just touching lid of fermenter. strong foam and head retention
 6:00

done cleaning
6:40

T in fermenter 27 C, drop 0.5 gal trub, take sample for gravity
Finish notes:  Bittering hop gives a smooth flavor. Maple Syrup hints and a slightly cloying acidic note. Expecting the acidic flavor to evolve into more of a fruit (cherry) flavor as sugars drop through fermentation.

O.G.  1.068
   
Fermentation Notes: Dry-spice using cinnamon and vanilla bean.

Racking Notes:
S.G

Keging Notes:
F.G.

Tasters Notes: