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Notes

Slight bitter flavor to the unfirmented wort--not sure if its the extra campden tab i added to the sparge water or if its the orange peel or coriander? 6/30/14 Brew Day: Mashed in to hot (I thought) then added cold water to bring it down and after stirring well it was too cool so i ran some off and heated it and added it back and finally ended up at around 155. Let it go for an hour after i got the right temp then ran it off. Sparge went well and I hit the preboil gravity and volume on the nose. Boil went well and I hit all additions on time. Added coriander and orange peel (from 1 whole navel orange) in a bag with 5 minutes to go. Cooled down to 80 then put it in the freezer to cool to 65 overnight. Aerated in the morning and pitched. Set temp at 68 to let it free rise with heater unplugged. Day 1: pitched around 8 am. Airlock activity good at 5pm. Day 2: vigorous bubbling. Day 3: still very vigorous with lots of activity in carboy, chunks of yeast floating around turbulent. Day 4: slowing a bit. Still holding at 68. Day 5: Beer has cleared quite a bit. Bubbles coming about every 5 seconds. Pale orange yellow color with spicy orange aroma coming from Airlock. Day 7: no airlock activity. Took sample and got 1.010. Taste is soft wheaty malt with a little mellow yeast character but I tasted it after a Belgian IPA so my pallet was blown. Plan to let it go a few more days then crash and keg on the weekend. Day 12: cold crashed to 36 degrees. Added gelatin in the morning. Day 14: kegged and carbed. FG: 1.010. Starting Water (ppm): Ca:20 Mg:12 Na:64 Cl:92 SO4:36 CaCO3:75 Mash / Sparge Vol (gal):3.77/5.73 RO or distilled %:0%/0% Total Grain (lb):10.8 Adjustments (grams) Mash / Boil Kettle: CaSO4:3/4.559681698 CaCl2:0/0 MgSO4:0/0 NaHCO3:0/0 CaCO3:0/0 Lactic Acid (ml):5 Sauermalz (oz):0 Mash Water / Total water (ppm): Ca:68/68 Mg:12/12 Na:64/64 Cl:92/92 SO4:153/153 Cl to SO4 Ratio:0.60/0.60 Alkalinity (CaCO3):-336 RA:-392 Estimated pH:5.46 (room temp)