BeerSmith™ Recipe Cloud

Taste Notes

ver 8.0: - lower mash to 147F - 2.5 mL lactic in HLT

Notes

ver 7.2 starter info: 381 billion needed 6/11/15-10/2/2015 90%, 1.45 liter starter 2 liter starter (target 437 billion cells plus double oxygen + YN) 3 g nutrient in starter did not add acid to HLT ver 7.0 12/14/2014: - reduce pitching rate by 10% - add sugar to dry out more - reduce mosaic additions by 15% - lower mash temp to 149F from 154F **increase in boil off rate, guessed 1.5 gph, ~closer to 1.6 gph MASHIN 6:59 HIT 146f, RAISED TO 149f within 10 minutes (grain temps ~68.5F) settled around 151F for the duration of the mash 75 minute mash 5.2 mash pH 15 min raise to 168F, 25 min hold at 168F LAUTER 8:53 - 9:46 (57 MIN LAUTER) *bit long, target 45 min stop HLT at 6.25 gallons final runnings: 5.3-5.4 ph (can use less lactic in HLT, ~2.5 mL) 1.011 START RAMP TO BOIL 9:50 AM preboil ph = 5.2 preboil grav = 12.4 brix / 1.048 SG (target w/o sugar = 1.046, 2 pts high) mash eff% = 84.2% BOIL OFF RATE 2.68 GALLONS IN 80 MIN TOPPED OFF TO 12.5 GALLONS WITH BOILED WATER 15 MIN WHIRLPOOL 11:50 15 MIN REST 12:05 6.5 MIN TRANSFER @ .35 L/min @ 63.5 in FV1 16.2 brix / 1.065 OG 5.2 preboil ph pitched yeast @ 6:15 pm @ 64F, raise to 68F for 48 hrs ------------------------------- 9.30.2014: yeast starter. WLP565 1/1/2015 date = production date 9/1/2014 75% viability 2.5L starter 5.1 mash ph 5.4 preboil ph forgot preboil gravity -------------------------------- (ver 5.0) 9 gallons in mash tun 5.4 ph (end of mash) added 1.5 ml lactic acid to bring down ph a bit before kettle start lauter 1:08-1:48 5.4 ph (preboil ph) before brew salts ph (postboi/preferm ph) w/ salts after boil post boil gravity = 1:08 - 1:52 lauter 2:40 boil 4.15 whirl 10 mins / 10 minute rest 4:35 transfer dry hopped @ 62.5F for 3 days, cooled to 39F for 4 days then kegged ---------------------------------------------------------------------------------------------------- 8.6 gallons in mash tun (1.5 mL phosphoric acid in HLT, 6.7 pH) *check at end of sparge + 9 mL in HLT (3.0 mL lactic 88% acid in MLT) 5.6 in the mash** due to weakness of phosphoric acid *need to watch pH in finished product 37 min lauter 6.3 pH final runnings / 1.023 SG 5.8 pH preboil / 11.4 / 1.045 preboil SG post boil 10:19 whirlpool - 10:29, 10 min rest 10:36 (6 minute transfer) @ 72.6F @.25 L/m 10:36 - 10:39 @.5 L/m 10:39 - 10:42 cool to 68F (ACTUALLY 76f, COOLED TO 75F) PITCH @ 2 pm 7/19/2014 @ 75F, hold for 24 hrs, then raise to 85F 7/20: raise to 85 over 24 hrs 7/21: 1.012 SG 7/24: 7 brix, 1.009 SG hydro 1.008, ph = 4.2 , dry hop 1 oz. mosaic, crash to 70F 7.25: dry hop 1 oz mosaic 7.26: dry hop 1 oz mosaic