BeerSmith™ Recipe Cloud

Notes

Increase bitterness by even 1 oz additions brew day 3/3/2017 starter WLP 001 ( MFG Jan 21 17; best by Jul 20 17; lot# 1034118). Yeast starter 1 qt canned wort spun on plate spinner at start of brew in the morning water: Wind mill express 11ppm TDS Mash water 3 gal. 2g gypsum, 1g CaCL2. Strike 175F. Came in hot at 158F. Immediately added 2 qt cold RO water and mixed with power mixer. Brought down to 141F. Ran off into kettle and heated/recirculated until mash temp up to 151.9F Mash for 60 min. Sparge volume 6 gal. Gypsum 2.5g (short on gypsum), 1.8 g CaCL mash pH 15 min in 5.35. Forgot oats until 48 minutes into mash. added 30min additional mash time. Temp 150.8F at oat addition. Pump vorlauf until clear. First runnings 1.074, pH 5.38; end runnings 1.075. 2 gallons first runnings heated sparge water t0 198F, pumped into HLT. Temp in HLT is 191F. Pumped into mash tun and power mixed to batch sparge. Temp is 168.8F Pump vorlauf and ran off and collected to 7.75gal . Preboil gravity 1.037 ( litte under) brought to boil and added hop additions as scheduled. FG at 5:00 of boil 1.043, boiled longer to bring to 1.046. 1:8:00 of boil SG 1.045, 1:13:00 1.046 Cooled while recirculating to 180F with recirc ice water, shut off cooling water and did 30 minute hop addition of mosaic and amarillo. Temp at end of 30 minute hop stand is 152F. resumed cooling water and collected wort in one pass colling around 60-65F. Collected just shy of 5.5 gal. Probably 5.3-5.4 gal. Oxygenated with ~1 min of oxygen, transferred bucket to room and connected glycol lines and FTSS. Temp is 62F. Pitched yeast/starter at 4:30pm. saturday 4/4/17 there is fermentation activity, by pm there is good fermentation smell. Wed 3/8/17 1.012 Friday am 3/10/17 1.010 transfer to keg 12 with blichmann pump. 1 oz each of centennial, amarillo, mosaic. evap cooling method by placing keg in kettle with water and towel over keg. and fan blowing. Added small fountain pump to keep towel saturated. Put FTSS temp prob on side of keg insulated with papertowels. Temp maintaining around 70-72F. Thursday 3/16/17 Placed keg in 36F lager fridge to cool to carbonation temp to quick carb tomorrow. Friday 3/17/17 1/4 cup RO water + 1/4 tsp gelatin heated to 190F then cooled. Added to beer. Ran quick carb at 16PSI. Sat 4/1/17. Entered in Springfest 2017 comp in 21 B specialty IPA. Won silver medal. This turned out very well except there is a sharp vegetal bite at the end. probably go back down on the dry hop next time to 1/2 oz each of the dry hops instead of 1 oz each.