LOSTCABIN Brew Notes
Spitfire Ale
11/14/10
   
20 Gallon Recipe
Grains: 28    lb two row pale malt

  5    lb Munich

  1.5 lb toasted 2 row (Toast lightly in cast iron skillet)

  1.5 lb 50 L british crystal

  1    lb torrified wheat

  1.5 lb white wheat malt

    .5 lb special roast from More Beer

1.25 lb 60L crystal
Water for Dough-in:
 12 Gal
Hopping: 2 oz N Brewer             60 min boil              Pellet Hop

4 oz E Kent Goldings  60 min boil              Pellet Hop

3 oz E Kent Goldings  15 min boil              Pellet Hop

1 oz E Kent Goldings finish 1 min boil       Pellet Hop
Dry Hop
2 oz E Kent Goldings     Pellet Hop
extras: 5 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)

2 cups rice hulls
Yeast:
 4 vials WLP004 Irish Ale yeast
Starter Solution:
 N/A
Brewers' notes: Target Gravity 1.054

Brewers: Per, Chris, Tim
time comments
9:00
 begin cleaning
10:15
 weigh grains
10:20
 "prep yeast" / take out of fridge
10:28
 crack grains, brewery assembled, wort chiller empty
10:56
 finished cracking grains, filling brew pot to 12 gallons

still filling, add 5 tsp gypsum
11:11
 filling pot flame off, get ready to dough in
11:25
 add ~ .5 gal H2O to mash tun
11:30
 Done dough in, start recirculation
time Tin (°C)/ comment Tout (°C) / comment
11:33
 50
 49 flame off good flow rate
11:40
 48
 48
11:45
 47
 46 flame to 3/8"
11:50
 50
 47 flame to simmer
11:55
 49
 48
12:03
 49
 48 flame to 5/8"
12:13
 52
 49
12:23
 55
 52
12:33
 57
 54
12:38
 58
 55 increase to 3/4", flame diffuser causing less efficient heat transfer
12:48
 61
 57
1:00
 67
 60 flame to 1/2"
1:10
 65
 62 flame up a little
1:15
 67
 63 flame back to 1/2"
1:21
 68
 63 flame to 3/8"
1:23
 68
 64 - call start of 45 minute hold
1:33
 68
 64
1:46
 69
 66 flame down to 3/16"
1:55
 67
 66 flame to 3/8"
1:08
 69
 67 flame to full - start rise to sparge
2:27
77
 70 pump off sparge on
2:56
73 stop sparging at 19.5 gallons with strong flow
3:41
 Boil
 add 2 oz N brew 8.1% alpha Acid, 2 oz E Kent Goldings 7.2 % Alpha Acid, 2 ozE Kent Goldings 5.9 % Alpha Acid in tea bag
4:04
remove heat diffuser - boil was not vigorous enough with lid off
4:11
add 3 tsp soaked irish moss
4:26
add 3 oz E Kent Goldings 5.9% alpha acid
4:41
add 1 oz E Kent Goldings 5.9% alpha acid
4:43
flame off - do initial cooling before wort chiller
4:58
recirc, wort chiller on
5:00
 81
 51
5:01
 76
 54
5:10
 54
 45
5:20
 38
 33
5:30
 30
 28
5:45
start racking directly to fermenter Tout = 24 at wort chiller stop
6:00
stop racking, backflow through wort chiller
6:10
done racking, start cleaning
7:00
mostly done cleaning wait to pitch
8:40
drop 3 cups off bottom, mostly green goo from hops
9:00
pull 3 pints trub, mostly green goo from hops, pitch 4 vials of Irish Ale yeast - White Labs WLP004
Finish notes:
O.G. 1.055
nice mouthfeel, toasted two row adds character, almost carmel hints. balanced hop and bittering.  Tim was afraid of saying ROCK ON!!!

   
Fermentation Notes: 11/15 constant bubbles @77 F cab at 71.4 unplug heaters
                                 11/16 bubbles @ 2 sec 74 F cab at 66.7
                                 11/18 bubbles  @ 5 sec 67 F cab at 62.6 plug in heaters
                                 11/25 drop ~3 pints Hop Plug. Had to use wire a bunch of times to dislodge hops    SG1.018 @64 deg
                                
Racking Notes: 11/18 drop 1/2 gal sludge add 2 oz E. Kent goldings 5.9% Alpha Acid pellets, bubbles @ ~1 sec for  20 mins then droped off possibly due to added nucleation sites from the hops
S.G 1.025

Keging Notes:11/28 drop ~2 pints hops and yeast cake took sample and there were lots of hops in suspension. Decided to "filter" through tea bag into 6 gal bucket then  keg. Fill bucket to 4 1/3 gal. which brought the level in  kegs to "top of letters".
F.G. 1.018

Tasters Notes:good hop aroma ,subtle mouthfeel,slight toasted malt in mid mouthfeel, easy finish.TR
                  nice nose good mouthfeel not too bitter it will be tasty with a little carbonation.CM