LOSTCABIN Brew Notes
Christmas in Ireland
10/11/09
 
15 Gallon Recipe
Grains: 21lb two row pale malt

4 lb 60L crystal malt

3 lb chocolate malt

2 lb black patent malt

1 lb roasted barley malt
Water for Dough-in:
 12 Gal
Hopping: 3 oz Chinook Hops (boil)

1.5 oz Hallertau (finish)
extras: 2 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)

2 cups rice hulls
extra extras
 3 lb sage honey

18 tsp ground cinnamon

6 tsp ground allspice

3 tsp ground cloves

12 fresh orange peels ground

12 oz freshginger root peeled and ground

simmer honey and spices separately for 45 mins / add to brew  pot at heat off
Yeast:
 Wyeast acitvator Irish Ale yeast - 3 packets
Starter Solution:
 N/A
Brewers' notes: Target Gravity 1.054

Brewers: Per, Chris and Tim
time comments
9:00
 begin cleaning
10:30
 weigh grains
10:45
 crack grains, brewery assembled, wort chiller empty
10:51
 finished cracking grains, filling brew pot to 12 gallons
11:00
 still filling, add 3 tsp gypsum
11:05
 filling pot flame on full, get ready to dough in
11:20
 flame off, fill mash tun, start dough in at 11:22
11:33
 Done dough in, start recirculation
12:00
 activate yeast packets ambient T=17
time Tin (°C)/ comment Tout (°C) / comment
11:35
 48
 47 flame to simmer
11:40
 49
 46
11:55
 52
 49 flame down a little
12:00
 51
 49 raise flame to 5/8"
12:20
 57
 52 flame to 11/16"
12:25
 60
 54
12:40
 66
 59 flame to 5/8"
12:55
 68
 63
1:00
 69
 64 begin hold - we seem to have made lots of foam
1:10
 70
 65 flame down to 3/8"
1:25
 70
 65
1:35
 70
 65
1:45
 70
 65 begin rise to sparge Flame to 1"
2:25
Sparge on, total target 18Gal
2:45
done sparging flame to full
3:15
 boil
 add 3 oz of Chinook 11.4 alpha acid (pellets in nylon bag) - teabag floats
3:45
add irish moss
4:10
add 1.5 oz Hallertau: 1.0oz 3.9 alpha acid, 0.5 oz 7.0 alpha acid (NZ organic)
4:15
flame off - add spices
4:30
start wort chiller (wort chiller was drained)
4:35
 70
 41
4:45
 48
 39
4:55
 34
 30
5:00
 30
 28 start racking
5:10
flow back through wort chiller to flush to brew pot
5:11
restart racking
5:15
finished racking - all stop
6:00
done rinsing, clean in place assembled



Finish notes:
O.G. 1.056 (slightly above target) yield approx 18.5 gallons
ginger, orange hints readily accessible. broad mouthfeel from barley. minimal bittering and aromatic from hops as desired. does not taste very sweet even at this gravity.
Chris: "I don't know why she swallowed a fly"
Bev: "Still tastes like a good coffee tho'"
  
Fermentation Notes: started excitedly, finished in two days, quite high temperature (above 78F)


Racking Notes: short rack at middle of week and full rack at end of week
S.G

Keging Notes: 10/25
F.G. 1.0195

Tasters Notes: