LOSTCABIN Brew Notes |
Trappist Ale
2/2/03 |
Grains: | 25 lb two row pale malt |
3 lb munich malt | |
1.5 lb 120 L crystal malt | |
3 lb amber rock crystal sugar (30 mins boil) | |
2 cups rice hulls | |
Hopping: | 6 oz Hallertaur (60 mins boil) |
2 oz Kent Goldings (60 mins boil) | |
1 oz Willamette (last 5 mins boil) | |
extras: | |
3 tsp irish moss (30 mins boil) |
12:15pm | setting up starter culture solution / begin cleanup and assembly |
12:45pm |
dme solution at boil - screens going into brewing pots - start
cracking grain |
1:00pm |
cracking complete - fill to 12 gal h2o @44 deg C |
1:15pm |
begin dough-in of grains |
1:25pm |
finished dough-in -- begin protein rest Tin = 49 deg C |
1:30pm |
still cooling dme solution |
time | Tin | Tout / comments |
1:35pm |
48 |
46 flame at 1/4" |
1:45pm |
50 |
47 -- yeast and dme solution into incubator approx 28 deg C |
1:55pm |
51 |
48 protein rest done increase flame to 3/4" |
2:05pm |
57 |
51 |
2:15pm |
62 |
56 |
2:25pm |
65 |
59 flame down to 5/8" |
2:35pm |
69 |
62 flame down to 3/8" |
2:45pm |
69 |
64 |
2:55pm |
70 |
65 -- rise complete - begin 1 hour hold |
3:15pm |
71 |
66 |
3:25pm |
72 |
67 flame to 1/4" |
3:40pm |
70 |
67 |
3:52pm |
69 |
66 flame to 5/8" ... head towards sparge |
4:09pm |
75 |
70, sparge water to 73, overshot to 80 deg C |
4:20pm |
sparge to approx 13 gallons - flame on full |
|
4:36 pm |
boil -- add 4 oz Hallertaur 4.0% alpha acid 2 oz Hallertaur 4.7% alpha acid 2 oz Kent Goldings 5.6% alpha acid |
|
5:08pm |
add 3 lbs rock sugar and irish moss solution |
|
5:30pm |
add 1 oz Willamette 4.2% alpha acid |
|
5:40pm |
heat off, drop T for recirc through counter-flow wort chiller |
|
5:50pm |
T = 90 deg - start wort chiller |
|
6:00pm |
45 |
42 - getting close |
6:15pm |
begin racking to fermenter - brew pot volume 11 gal, est 13 gal
total yield including volume in wort chiller. rack to 5 gal level
in brew pot, then add 4 gals h2o |
|
6:40pm |
add est 4-5 gallons crooked water to reach midpoint between welds
in fermenter |
|
7:15pm |
pots and CIP all done. O.G. = 1.048 |
|
10:04 |
70degF |
yeast pitched, still sorely lacking in krauzen,
but time moves on. Yeast slurry @35degC and evolving CO2 on agitation. |