| LOSTCABIN Brew Notes |
Honey Basil Ale
07/05/09 |
| Grains: | 20 lb Pale Ale malt |
|
| 10 lb Munich malt |
||
| 7 lb Wheat malt |
||
| Water for Dough-in: |
12 Gal |
|
| Hopping: | 3.5 oz Mount Hood HOPS (60 minute boil) |
|
| 1.5 oz cascade Finish 36 g fresh basil |
||
| extras: | 3 lb Clover Honey |
|
| 3 tsp gypsum in mash H2O | ||
| 3 tsp irish moss (30 minute boil) | ||
| 2 cups rice hulls |
||
| Yeast: |
Wite Labs WLP 001, California Ale yeast |
|
| Starter Solution: |
2 cup H2O and 1 cup of DME, start boil for 5 min, cool to 28 °C, pitch 1 slant yeast incubate at 28 °C |
| time | comments |
| 10:00 |
start to clean brewery |
| 10:15 |
add 1cup DME and 2 cups H2O to flask stir add heat |
| 10:45 |
starter boil |
| 11:25 |
start cracking grains, pull
yeast out of fridge |
| 11:45 |
add 12 Gal to brew pot at 45
°C, add 3 tsp Gypsum |
| time | Tin °C / comment | Tout °C / comment |
| 11:53 |
45 - flame on recirculation on |
|
| 11:56 |
48 - close valve on mash tun to
fill for grain dough-in |
|
| 12:00 |
d'oh in (apologies to Homer) -
gentle stir only |
|
| 12:15 |
dough in complete, restart
circulation |
|
| 12:20 |
43 - flame to 1/2", flow rate
excellent |
41 |
| 12:25 |
pitch yeast |
|
| 12:25 |
44 - flame up a little start 30
minute rest |
43 |
| 12:35 |
48 |
46 |
| 12:40 |
49 - flame to 3/8" |
47 |
| 12:50 |
51 |
48 |
| 12:55 |
51 - begin soaking 3 tsp irish
moss in 12 oz H2O, flame 5/8 |
50 |
| 1:00 |
53 |
51 |
| 1:15 |
57 |
55 |
| 1:18 |
60 - flame to 1/2" |
57 |
| 1:49 |
65 -flame to 5/8" |
62 |
| 2:00 |
67 |
63 |
| 2:05 |
68 - begin hold for 45 mins,
flame to 1/2" |
65 |
| 2:20 |
69 |
66 |
| 2:30 |
69 |
67 |
| 2:40 |
70 |
68 |
| 2:50 |
71 - flame to 5/8" |
68 |
| 3:00 |
73 |
69 |
| 3:15 |
78 begin sparging with hot water |
73 |
| 3:30 |
done sparging, volume approx
18gal - flame on full |
|
| 3:50 |
BOIL - add 3.5 oz Mount Hood 5.1
alpha acid |
|
| 4:20 |
add 3lbs honey, dissolved in hot
wort, add irish moss |
|
| 4:20 |
try heating yeast starter on hot
plate... too cold, yeast still hasn't started |
|
| 4:25 |
yeast starter back into incubator |
|
| 4:50 |
add 36g locally grown organic
basil and 1.5 oz Cascade 6.6 alpha acid, flame off |
|
| 5:05 |
wort chiller on |
|
| 5:08 |
81 |
49 |
| 5:15 |
51 |
43 |
| 5:25 |
42 |
38 |
| 5:35 |
37 |
34 |
| 5:42 |
32 prep for racking to fermenter |
30 |
| 5:46 |
start racking |
|
| 5:56 |
down to screen - all stop,
backfill through wort chiller into brew pot |
|
| 6:00 |
finish racking to fermenter |
|
| 6:03 |
done with racking, all stop and
prep to clean |
|
| 7:05 |
clean in place assembled, pots
cleaned and stored... wait for yeast to get going, still slow |
|
| 8:00 |
yeast are starting to show
positive signs of growth |
|
| 8:45 |
dropped 1QT of trub off.
took gravity reading. |