BeerSmith™ Recipe Cloud

Notes

Brew Steps work to 'time remaining' DON'T GO OVER 70 C for very long DON'T LET WATER DROP IN HOT WATER POT(Hot Liquor Tank - HLT) BELOW THE THEMOSTAT PLUG ON OUTSIDE OF POT Yeast Starter To create, take 500 ml of boiling, sterile water - cover and cool. 30 minutes before pitch, add yeast to hydrate 1. Saccharification Transfer 30 L water from Hot Water Pot (HLT), then (NOTES: 35 L went in) Add grain, then add 12 L remaining water, Bring to 66 C for 60 minutes 2. Mash Out @ 75 C, (refill HLT and heat to Sparge at 75 C) (Set RIMS CONTROLLER for Wort pot: Override the RIMS delay (step T1 in the Keg King Temperature Controller instructions) To raise Temp to 75 C, set RIMS temp control to 80 C, 3. Sparge 80L into Kettle (combining Hot water from HLT and Wort) Kettle: As soon as some wort is in kettle, turn on gas - to get temp to gentle simmer Take as long as possible to sparge into kettle (40 - 80 mins) - keep water in Wort tank at constant level above grain bed to rinse sugars out When Kettle (80L) is full and simmer has started, SET TIMER for 90 mins 4. Hop Addition MUST ACCURATELY TIME HOP ADDITIONS Start hop additions at 30 mins into boil (60 mins time remaining) MEASURE GRAVITY READING IN THE FERMENTER MASH Notes Ambient temp was approx 24 deg HLT temp was at 78deg Strike water dropped to about 76 deg Strike temp dropped to 71 deg after grist addition Added 2.5L @ 23, dropped mash temp to about 66 Need to add gravity measurements here..... Ran off about 10-12 litres to the kettle at end of 60min mash Pumped approx 15 L hot water at 96 deg ontp the grain bed Increased RIMS set point to 80 deg to help raise mash out temp to 75 deg. Raised mash to about 73 for 10 mins Dropped HLT to 76 deg using cold water addition then began sparge. Noted that whirl pool on top of the grain bed from the RIMS recirc caused channeling around the perimeter of the grain bed (ie a cone shaped surface). The sparge process took approximately 15 mins before run-off reached about 1.009 gravity and we got aproximately 80L in the kettle. On research, this is far too quick for good mash efficiency (sugar extraction). Drained approximately 10L of dilute wort from mash tun before discarding spent grain. BOIL notes Waited until kettle came to boil before first hop addition, this took approximately 15 mins Made hop additions as per schedule. Volume in kettle after 60 mins appeared to be more than 70L so we continued boil for another 15 minutes. In hindsight were probably on target volume at 60minute because after wort was cooled the volume was closer to 65L. pumped wort directly int the fermenter from the top to achieve good aeration (there was a head on top once complete). Final volume was just below 60L. Left about 5L of trub in the kettle; the trub was quite spread out (possibly from moving the kettle to the cellar before we decanted), it meant we could transfer the full volume without sucking trub into the fermenter. Chilled with coil in ice bath. took approximately 45 mins to reach 25 deg. Couldn't get below this due to tap water temp. Completed chill in the fermenting fridge. Gravity at 20 deg 1.041 FERMENTATION Notes Pitched 2.5L starter at 20 deg, first 48 hrs temp sat at 23, then dropping to 21 day 3-5 Gravity at day 5 was 1.016 Gravity at day 8 was 1.012 PACKAGING Notes Racked off to kegs on Thursday 1/12/16. Dumped hop trub and then harvested 3 jars of yeast (~300ml each) sanitised the kegs, first usng hot water rinse, then with phosphoric and co2 to run through lines depressurised kegs and racked beer directly into kegs using a silicone hose to floor of keg Also filled 8 x 650ml long necks.