BeerSmith™ Recipe Cloud

Notes

Mash: Heated 20 qts strike water to 166F. Doughed in with 18 qts at 166F and temp settled at 151F in MLT. Added a litte more water and got temp to 152F. Let it go for 80 min and then added ~6 qts boiling water to raise temp to 168F for mash out. Mashed out for 15 mins at 168F. Note: the mash settled at about 152F but the numbers don't quite add up. If it was really at 152F, then we should have had to add more than 6 qts to mash out. The 6 qts falls in line with 155F so the original temp measurement is somewhat in question. HLT: Heated 5 gallons to boiling then used 1.5 for mash out and then rest for sparging. Sparge: First runnings 1.093. Using Chris's new MLT, the runnings were clear after about 2 qts run off. Gently poured the 2 qts back above the grain bed then started sparging into BK. Didn't have the sparge water running quite fast enough so some of the grain bed got exposed, we increased the rate and fixed that problem. We accidentally put all of the sparge water into the MLT before we really needed to but, since we had the right amount of water total, we just let it all run into the kettle. Final runnings 1.030. Need to think about going a little above the mark on the spoon, we only got about 5.5 gal into the fermenter with going just above the mark. Boil: Pre-boil gravity 1.066. Fired up burner with about 4 gal in the kettle, temp 149F prior to lighting. Obtained ~6.75 gal in the kettle after finishing the sparge. During the boil we were working on moving the keezer and then the Brew Bucket arrived as well. Since we were distracted, we boiled about 60 mins before adding the flavor hops and we also forgot to add the lactose. After chilling, we remembered the lactose so we boiled it seperately and added to the fermenter. Chill: We chilled to about 85F then added the lactose which raised everything to about 90. Put it all in the fridge with the probe in the thermowell and set the fridge to 68F. Took about 8 hours to go from 90 to 72. Pitched 1 pack of WLP001 at 72F. Ferm: Pitched at 2200, 7/1/16. Good action through the airlock within 18 hours with good bubbling for the first four days. After 7 days, raised the temp from 67.5F to 73F to try and help the yeast finish. After 20 days, gravity was 1.024 so I lowered the temp to 35F to cold crash prior to kegging.