BeerSmith™ Recipe Cloud

Notes

brew day Sunday 2/18/2018 24.5 gal RO Water from Watermill express Double mash tuns, no sparge 12.25gal in each 26 gallon mash tun. overall finished water profile for equal CaCL2 and gypsum for 100ppm finished calcium. Used edinburg profile in Bru’n water. See the blood of grist sheet CaSO4: 8.5 g in each mash tun CaCl2: 6.74g in each mash tun 88% lactic acid 3ml in each mash tun. Heated up water in each to 150F and doughed in. 143F and 145F in mashes. Let sit for 30minutes. Held during this time. With direct heat rised up to target 152F. Mash tuns were ~153F-155F. Let sit 15 minutes checked pHs hot at 5.01 and 4.93. Did no check pH on a cooled sample heated to 168F for mash out then pump transferred to kettle. Had to tip each mash tun to drain but collected just over 19gallons of preboil. Refract SG was about 1.082 however see note below as the refract at the end of the boil seemed lower. I may have a problem with my refractometers (checked on 2 after calibration with distilled water) boiled as per recipe for 3 hours and added hops as specified irish moss and yeast nutrient- 1 heaping cap fill from the wyeast yeast nutrient tube each. attempted whirlpool with hose in kettle but it did not achive a great whirlpool. attempted chill with carvin’s sabco stainless chiller but clogged right away. Switched to blichman chiller and ran off at about 78F with hose water. collected 6 gal in first bucket and then tipped kettle to collect right at 6 in the second bucket, took alot of trub with it. using sanitized blichman pump with quick carb inline stone assembly, transferred first bucket into 14gal bru gear conical with inline oxygen. second bucket tranfer the pump picked up trub and clogged. This bucket was hosted and dumped into conical. Fitted carbonation wand and oxygenated wort for about 1minute. Yeast: 10 packs of Danstar Nottingham. Earlier in brew day I boiled 1L of RO water in 5L flask and let cool all day covered with foil. later i re-hydrated all 10 packs of dry yeast. Rose to a thick yeast cake. Set glycol temp control to cool to 62F. I added about 1L of the wort to the yeast flask and let sit while cooling the conical from 76-62. When reaching pitching temp I pitched the entire flask and set up blow off tube to star san bucket. set to ferment at 66F. Pitched at 7:30pm. By 10pm there was active blowoff! Monday 2/19/18 am there is exhuberant co2 and krauzen blowoff from the tube. Changed out star san blow off bucket. Friday 2/23/18 SG 1.026. Set at 70 to finish out. Tuesday 1:10am. SG 1.018. This should be final gravity. Will start to cold crash tomorrow. ABV 10.4-10.7% Wed 2/28 recheck SG at same. Set to cold crash at 42F. attached cask breather to replace CO2 headspace.