BeerSmith™ Recipe Cloud

Taste Notes

Nutty biscut much smoother finish. make this the new recipe, need to update the master recipe

Notes

3L two stage yeast starter use canned starter from 09/25 1.043 brix start w 3 quats 1.5L 211 bil cells 2.45 GF 10/30 Tuesday. Would've like to start on Monday but Hurricane Sandy, that bitch! Start it up! 11/1 add 1.5L to starter 414 bil cells 0.96 GF 11/2 chill starter overnight 11/3 didn't have CaCl chaulk, used kosher salt der bob spilling grain all over Try less Special B and use pale chocolate so not so robust 10:45am start 11:30am dough in 11.75 gal pH 5.55 11:40am pH 5.64 12:03pm Iodine pass 8 Brix pH 5.18 12:52 11 brix mash complete 1:28pm mashout complete 13 Brix 1st drain < 6gal add to 11 gal mark w 4 gal of water 13 brix 2nd drain 11.25 gal in boil 6 brix prior to mix then 9.75brix when combined 5.24 pH end of runnings. 5.58 pH when drained, this remainder was not used. 2:23 start boil 3:39 start aerate 4.75 gal primary 4pm done clean up 11/13 4.75 gal is 6.5brix hydrometers say 1.016 4 gal is 6.8 brix hydro says 1.018 11/20 rack 6.5 =1.017: 6.8 = 1.018 temp range 60 to 76F. first morning got down to 60F in addition so transfered to main part of basment, reason why high FG? 11/24 but in chest freezer 40F 12/5 keg 4.75 gal =1.016 6.8 brix=1.014 add 1/2oz hops for 3 to 5 days 12/16 keg 4 gal =1.015 6.8brix=1.014 1/10 1oz fuggles dry hop in about 2 gal too much too long and need to not use pellets. lots of hazy and hoppy.