| LOSTCABIN Brew Notes |
Gold Pale Ale
03/08/09 |
| Grains: | 28 lb two row pale malt | |
| 8 lb malted wheat | ||
| 8 lb 120 L crystal malt |
||
| Water for Doughin: |
12 Gal |
|
| Hopping: | 8 oz N. Brewer HOPS (60 mins boil) - procurement error - Mt.
Hood this batch 4 oz Cascade ( 2 oz 60 min boil, 2 oz 30 min boil) |
|
| 4 oz Hersbrucker Finish (pellets) |
||
| extras: | 3 tsp gypsum in mash H2O | |
| 3 tsp irish moss (30 mins boil) | ||
| 2 cups rice hulls |
||
| Yeast: |
California Ale Yeast - White Labs (WLP001) |
|
| Starter Solution: |
2 cup H2O and 1 cup of DME, start
boil for 5 min, cool to 28 deg C, pitch 1 slant yeast incubate at 28
deg C |
| time | comments |
| 10:15 |
2 cup H2O and 1 cup of DME added, heat to start
boil for 5 mi floors cleaned, start cracking grains. |
| 10:30 |
brewery rinsed, washing commenced |
| 11:05 |
begin filling 12 gal @40C,
recirc, heat to 50C for dough-in |
| 11:20 |
44 C in (flame on full) |
| 11:30 |
50 C fill mash tun (flame off) |
| 11:32 |
add 1 cup rice hulls, then
grains while stirring, add 1/2 c rice hulls at 1/3 grains in |
| 11:41 |
add 1/2 cup rice hulls, some
debate over sufficiency of water volume for remainig grains. new brew
pot diameter means less up in mash when at screen level, propose
initial volume of 12.5 gal for initial fill in future brews |
| 11:45 |
add gypsum to brew pot, finish
grain dough-in |
| time | Tin / comment | Tout / comment |
| 11:50 |
45 C |
42 C recirc on, flame to 3/8" |
| 12:00 |
46 |
44 flame to 5/8" good flow rate |
| 12:05 |
47 |
45 |
| 12:10 |
49 |
46 |
| 12:20 |
51 |
50 flame to 3/4" begin ramp |
| 12:35 |
59 |
54 |
| 12:40 |
61 |
57 flame to 5/8" |
| 12:50 |
64 |
60 |
| 12:56 |
67 |
62 flame to 1/2" |
| 1:05 |
68 |
64 begin hold |
| 1:10 |
69 |
65 flame to 3/8" |
| 1:17 |
pitch yeast into starter
solution, place in incubator at 30 C |
|
| 1:20 |
68 |
66 |
| 1:35 |
68 |
66 |
| 1:45 |
brix of mash 1.208 |
|
| 1:50 |
69 |
66 flame to 5/8" |
| 2:05 |
72 |
68 |
| 2:20 |
78 |
70 heat water for sparge |
| 2:22 |
begin sparging |
|
| 2:30 |
still sparging, flame on full |
|
| 2:37 |
stop sparging, allow mash tun to
drain, sparge water brix 1.0038 |
|
| 2:50 |
estimate finish volume 18 gal |
|
| 3:30 |
BOIL! add 8 oz Mt Hood 5.1
alpha acid, 2 oz Cascade 7.2 alpha acid |
|
| 4:00 |
add 2 oz Cascade, irish moss |
|
| 4:30 |
heat off, add 4 oz Hersbrucker
2.8% alpha acid |
|
| 4:45 |
81C |
50 C recirc on |
| 5:00 |
53 |
44 |
| 5:10 |
40 |
35 |
| 5:30 |
29 |
27 - connect racking tube to
fermenter, rack to fermenter |
| 5:40 |
all stop, back flow through wort
chiller to extract last of wort approx 5 gal |
|
| 5:45 |
finish racking, all stop 5:46 |
|
| 6:45 |
clean in place assembled, pots
cleaned and stored, still waiting on yeast to start |
|
| 7:45 |
check level - looks very good.
drop trub. yeast still sleeping |
|
| 7:50 |
pitch yeast, take sample for OG |