BeerSmith™ Recipe Cloud

Taste Notes

Exact Grain Bill from Northern Brewer: English Maris Otter Malt Briess Caramel Gambrinus Honey Malt Briess Caramel 120L Fawcett Pale Chocolate Briess Munich 10L

Notes

Mashed in with 5 gallons of Drinking water @ 165. Hit target temp of 165 after mash in Saccharification rest for 60 minutes. Temp varried + or - 3 to 4 degrees. Heated Sparge water to 168 Added 1 gallon of 168 degree sparge water and let rest for an additional 7 minutes Pulled grain back and used remaining 2 gallons of 168 degree sparge water to sparge grain Poured all but 1 gallon of wort into biol kettle. Started heading up main boil kettle to boil temp. Started caramelization boil in kitchen for the 1 gallon of wort Reduced 1 gallon of wort by 50% Added 1/2 gallon of caramelized wort back to boil kettle right before it reached a boil Total boil volume was just under 7 gallons Boiled for 50 minutes. Skipped the last 10 minutes of the first hour because the volume hit 6 gallons Added hops @ 60 minutes Added Whirlfloc tablet and wort chiller at 15 minutes. Flame out cooled to 80 degrees in ~20 Water calculation Table: Total Grain (lbs) - 6.18 Grain Absorption loss / lbs in gallons - 0.15 Mash water gallons - 5 Remove grain will remove this much water - 0.927 Remaining Water after initial Mast step - 4.073 Remove wort for Caramelization boil (gallons) 1 Caramelization boil reduction 50.00% Caramelized wort addition to remaining volume 0.5 Volume after adding caramelized wort 3.573 Sparge water gallons @ 168 3.5 Volume after 2.75 gallon sparge 7.073 Total boil volume 7.073