BeerSmith™ Recipe Cloud

Taste Notes

Brewed March 25 2016 Good Friday infuse at 37C and do 38C for 30 minutes can be at 35C do 50 to 52C protein rest for 15 to 20 minutes steps at 65 and 72. Infused with 39C 9gallons or 33Litres of water. Grain at 16.8C mash tun keggle cold. outside 5C. mash ended up at 32C for acid rest. 11.125" above mash screen. decoction started pulling at 30 minutes. finished pulling at 54 minutes into mash. filled 8 ga aluminum pot with 7" dropped keggle from 11.5 inches to 5.5" decoction 54-55C at 1h27min at 1h41 minutes heating up to sacc sacc started at 1hr54min. at 70C time at 2hr 45 minutes still not converted!!! 3hr 20 min first decoction converted. took 86 minutes 7hr12 min last decoction in. hit 70c dropped to 68 quick still some starch in there. going to give it some more sacc time. 7hr 35min full conversion time to mash out and sparge. at 74C first wort hoppings at 8hr 13 min stopped sparge at 9hr 30minutes 2.2 brix 1.008 SG. 10 13/16" 11.74gallons 13brix 1.051 SG diluted to 14.4 gallons with 2.65 gallons water from HLT. settled at 10.5 brix 1.041 transfer from 20gallon virgin pot to hlt. rose to 13.75" 10.6 brix 14.94 gallons 1.041 sg 10hr 22min kettle firing up 11hrs 17 min boil starts 7:20pm Good Friday 12.3 brix at 23 minutes left in boil 1.048 SG boil done at 12 hrs 48 minutes 10.75" 11.67 gallons 13hrs 27min cooled to 22 Celcius looks like eight gallons. siphon stop way too early, but may be a good thing due to hop trub. It's 15 hours since infusion. I'm just going to set freezer stc1000 to 6 degrees C March 26 2016. Decanted beer off starter that was made on March 10th. 3.35 litres spit between carboys. One carboy was at 10.75" fill and the other at 14" fill. put 358grams into one and 404grams into the larger. 47% and 53% wanted to do 43% to 57%. put on fermwrap in freezer ("S" wrap between both carboys) and plugged into heat output of STC 1000. Changed SP to 7C. cleaned 20ga HLT on Mar 26. should not leave wort in there. there was galvanatic corrosion of aluminum pot. ended up with 8.5 Litres trub. That's over 2 gallons. Looks like at least 3 litres of good beer in there so far. I am decanting off the beer for yeast starters. 1.010 FG when putting in to keg

Notes

Mash Schedule ------------- Acid Rest 90 min @ 101 (Infuse) 38.3 can be at 35C after 30 minute acid decoct 19 litres of grain. Sacch I 45 min @ 148 (Decoction) 64.4C Sacch II 30 min @ 162 (Decoction)72.2C decoct 11 litres of liquid mash Mash Out 10 min @ 170 (Decoction) 76.7C From first pilsner notes Brew #15 Infuse at 1.5quarts to 1lbs grain. Acid rest 38C can be at 35C after 20 minutes pull our 50-60% mash. Measure amount in decoction pot and add 5-10% water. Put through protein rest 50-55C for 15minutes, and saccharification of 68C-72C for 15-20minutes. Check for conversion. Once decoction converted than boil for at least 30 minutes. Measure boil off and record. Add to main mash and bring up to 55C for 10 to 15 minutes. Add to main mash and bring up to 65C for 45 minutes. Pull second decoction after 20 minutes if necessary for second sacch 72C for 30 minutes Pull third thin decoction from valve for mash out of 77C or do temperature rise in mash time while vorleuf. Sparge