BeerSmith™ Recipe Cloud

Taste Notes

01-30-2015 The hydrometer sample tastes very good. Smooth, a little alcohol, nice bitterness, hop flavor is pretty good, no grassiness or harshness.

Notes

Get detailed brewing/fermenting instructions from the Northern Brewer instruction sheet. 01-10-2015 Per Yeast Calc requires 290 billion cells. 1.00 liter starter with 1.50 liter step up starter yields 336 billion. 10:00 A.M. 1164 grams water, 100 grams XLDME, cool to 68 degrees, weight 972 grams, pitcehd yeast and onto stir plate. 01-12-2015 4:15 P.M. Into fridge to chill. 01-15-2015 Step up, 1806 grams water, 151 grams XLDME, cool to 68 degrees, weight 1665 grams, decanted first step and added second, onto stir plate. 01-17-2015 4:00 P.M. Looks like it's finished, into fridge to chill. 01-18-2015 BREW DAY! BATCH 114. This batch made from a kit purchased from Northern Brewer. Kit price was 47.01 plus 8.49 for the Yeast Bay Vermont Ale Yeast. Note there are (2) versions of the instructions, this kit came with "Simply Select" hops instead of Simcoe, and 13.50 pounds of Fawcett Pearl malt not 12.00. Salts added per BrunWater at dough in and sparge. Mash salts 11.70 garms Gypsum and 1.00 grams CaCl. Sparge salts 6.40 grams Gypsum and .60 grams CaCl. Recipe calculated for 6.00 gallons to account for hop losses. Increased Trub loss and Fermentor loss to compensate. Approximate 9:00 A.M. strike water heated to 180-185 and added to tun to preheat. 9:13 doughed in at 168 degrees, initial mash temp 157.2, stirred and added quite abit of ice, closed cooler when temp read 153.50, about 3-1/2 minutes into mash. At 5 minutes temp checking 153, stirred and added a bit more ice, closed cooler at 152 degrees. At 10 minutes into mash temp checsk 151.50, pulled sample. Read this sample about 10 minutes later and pH checked 5.47 at 76.50 = 5.17 at mash temp. 10:20 Mash ends, temp checsk 148, pH 5.41 at 76.50 = 5.11 10:25 A.M. FIRST RUNNINGS: Approximately 4.25 Gallons, S.G. 4.067, pH 5.44 at 57.10 Sparge water heated to 201 degrees, acheived "mash-out" temp of 171-172, stirred a bit and closed cooler at 170, probably 3-4 minutes in. At 5 minutes in, pulled sample and pH checks 5.59 at 83.10 = 5.29 at mash temp. SECOND RUNNINGS: 1.033 pH 5.54 at 84.50 10:50 A.M. TOTAL COLLECTED: 8.50 to 8.75 Gallons, S.G. 1.052 (Without sugar), pH 5.45 at 74.10 11:08 Boil Starting, 11:10 Boil timer started. 12:09 Boil ends, turned heat off, left pump running, add sugar and first round of steeping hops, whirlpool 15 minutes. At end of first whirlpool temp checks 178 degrees, no further chilling needed, looks like 7.00 gallons in BK, add second round of steeping hops and whilrpool 15 minutes. 12:41 Second whirlpool ends, temp checks 157-158, begin chilling. Looks like just under 7 gallons in BK. 12:48 Temp checks 95-98, start filtering hop sludge. 12:52 temp checks 65.5, turned chiller off but kept filtering hops. 12:58 63.40 degrees, 6.50 in BK, turned off pump, looks like 6.50 gallons in BK, gave it a good spin and allowed to settle for 15 minutes. 1:06 Pulled sample for original readings, O.G. 1.068, pH 5.33 at 61.40. O.G. is quite low, BeerSmith calculated 1.078, I need to re-set the mill. Transfer to fermentor, just under 6.00 gallons, 2 minutes oxygen, decant and pitched starter. Fermometer checks 62-64 degrees. I had taken a little wort to re-suspend the yeast so when added to fermentor it brings it up to just over 6.00 gallons. I also added 12 drops of Fermcap due to the higher volume ion the fermentor. Attached heater, thermowell checks 62 degrees, S.P. to 68 degrees at about 1:35. 4:30 P.M. Temp checking 68 degrees. 01-19-2015 8:30 A.M. Had to attach a blow-off hose due to slight blow-off. It wasn't too bad and there really wasn't any loss. 01-21-2015 6:00 P.M. Airlock slowing, changed S.P. to 70 so it should run around 69. 01-30-2015 8:15 Took sample S.G. checks 1.016, O.G. 1.068 = AA% of 75.3, Yeast is rated 75-82. 8:30 A.M. Temp running a little low, bumped S.P. to 71, 4:30 Moved to freezer, changed S.P. back to 70 and closed the lid on the freezer. 9:30 Temp running a degree or two warm, change S.P. to 69. 02-01-2015 1:30 P.M. S.G. still checks 1.016, add first round of dry hops. 02-05-2015 6:30 A.M. Turned heater off. Plan on settling first dry hops a bit then transferring to secondary for second round of dryhopping. 7:000 P.M. Transfer and add second dry hops. There was an extra 1/2 gallon or so that would not fit into the carboy so I transferred it to a 1 gallon jug. I did not add any dry hops to this. I also did not attach any heater to the carboy but I put into the freezer with the heater on, got the ambient temp to settle around 69-70. 02-09-2015 I took the carboy out of the freezer, into ambient brewhouse temp of 55-58 to settle out the dryhops. 02-10-2015 KEGGED, Keg #4. Got 5.00 gallons maybe a touch more into the keg. Then I took the half gallon and bottled it. (2) 22 ounce bottles got 4.11 grams of table sugar, the 12 ounce bottle got 2.24 grams of table sugar, each then got a little water into the bottle to swirl/dissolve the sugar. Poured the beer through a paint strainer bag, through a funnel with a hose on it and into the bottle. This worked very well, no splashing. I capped the bottles, put them into a bucket with a lid and brought upstairs to condition. Ambient temp in the house runs 64-68 degrees. I'm going to call the final batch size kegged and bottled of 5.50 gallons.