BeerSmith™ Recipe Cloud

Notes

Sat., 02/07/2015: WLP644 Brettanomyces bruxellensis trois: Best Before: May-03-15 Lot #: 1011129 If yeast was packaging 4 months before testing and packaging by White Labs, the date would be 01/03/2015, which is today's date! ----- Sun., 01/03/2015: Mash T = 152.3 deg F (target 152 deg F) Mash pH = ~5.2 (closer to 5.4) Pre-boil gravity = 1.047 (target = 1.058?) Pre-boil V = 7.25: not clear why I overshot my volume so significantly; review recipe to determine presence of errors --> A: I had "My Equipment" set to a Blichmann 10 gallon Boilermaker instead of "My Equipment (10 gallon MLT)" O.G. = 1.060, 8% potential ABV, 15 Brix Post-boil V = 6.25 gal (approximately) Added blow-off tube right at the start of fermentation due to the significant volume and the presence of a heady krausen in the starter EF ----- Sun., 01/11/2015: Transferred tp 2ry and dry-hopped with 3 oz. Mosaic (2014) and 1 oz. Sweet Tangerine Peel (incubated O/N in saturating amount of Death Door's Vodka) I.G. = 1.012, 1.5% potential ABV, 3 Brix ----- Wed, 01/14/2015: Transferred tp 2ry and dry-hopped with 3 oz. Mosaic (2014) and 1 oz. Sweet Tangerine Peel (incubated O/N in saturating amount of Death Door's Vodka) I.G. = 1.010, 1% potential ABV, 2 Brix N.B. Sweet tangerine peel pieces repeatedly clogged the smaller auto-siphon racking cane --> in the future, pour the peel pieces into a muslin bag before adding to the beer ----- Sat., 01/17/2015: Transferred tp 2ry and dry-hopped with 3 oz. Mosaic (2014) and 1 oz. Sweet Tangerine Peel (incubated O/N in saturating amount of Death Door's Vodka) I.G. = 1.010, 1% potential ABV, 2 Brix ----- Tues., 01/20/2015: Kegged in 5 gallon Cornelius keg and carbed with agitation at ~12.5 psi (~2.3 vol CO2) F.G. = 1.010, 1% potential ABV, 2 Brix