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Taste Notes

Brad's Fat Tire Clone: high foam and head. I need to check my carbonation process Medium to light malty flavor. More present on the back end. Medium bitterness Ocassional nutty or biscuit flavor Commercial Fat Tire Strong malty, nutty biscuit flavor present up front Light to little bitterness A distinct but light hop floral flavor as you drink but not strong or over powering at all I want to add malty, nut, buscuit flavor I want to decrease bitterness or not mine isn't too bad I want to add some floral hop aroma Ideas: To decrease bittering, boil 1/2 oz less hops To add malt flavor increase victory and munich and decrease 2 row Also, add Biscuit and or Chocolate 2 Row: 6.5 Carapils 80: 1 Victory: 1 Munich: 1 Bicuit: 1 Chocolate: .5 To add hop flavor, dry hop for 1 day in secondary fermentation (use a bag so you can pull them out) How much hops? 1 oz for 24 hrs Which Hops?

Notes

Brew Notes Brewers Friend Calculators: IBU 34 SRM 16.4 OG: 1.051 FG: ? ABV: Efficiency: Yeast Starter Did a yeast starter a week before. Exploded and had to put it in two containers. Let it grow for two days Cold crashed for 5 days Pour off beer Did a second stater for each (8oz DME, 4 qts water, split between the two) Second starter went for 48 hours Good activity and growth Day Before Measured out water Set out equipment Set out yeast starter Brew Day 8:00am start MASH Strike water 3.7g to 175 to hold at 156(25 min from cold) Poured in cooler and let stand 3min mashed in grains and stirred for 3min Temp went to 156 for 30min Wrapped in blanket down to 154 at end of mash 60 min mash 2 x Vorlaff 2qts, strainer back in grain bed Infusion water 2.1g to 200 went to 165 *supposed to be 170, temp too low Actually the digital therm was lower than analog. 10 mins at 2 x 2q vorlaff Infusion water Change due to low temp on first infusion: target is 170 starting at 165, Beersmith said heat to 182.5 to get to 170 on 2nd infusion I did 185 and went to 172 2nd Infusion water not heated by time of 10 min first infusion mash Went over time by original infusion plan 2.1g to 170 to hold at 170 10 mins at 2 x 2q vorlaff Starting Gravity at 1.032 6.1 gallons Temperature? 150d: corrected gravity for temp: 1.051 BOIL started at 150 degrees Turned of off to work on meat smoker Started at 150 Came to boil at 10:33am Added 1/2 EKG at beginning Added 1/2 EKG and 1/2 Willemet at 30 min Added 1 tsp of Irish Moss at 10min Chiller sterelized 1/2 Willemet at 5 min stopped boil at 55min added last hops at 52 or so Cool wort started at 11:40a Post boil volume is 4.75 g Gravity reading of 1.054 (corrected for temp: 75d, 1.056) Topped up to 5 gallons Pitch yeast starter Yeast active by 3pm Strong yeast activity for a good 3 days Avg temp was 68 deg, went as low as 66 and high as 70. Had tons of yeast in the bottom, probaby two inches! Did not get any trube in bottom. Smooth. Used my better bottle with spiggot, love this thing, makes it so easy. Racked to secondary June 9th, 2015 at 7pm. racked 4.8 gallons Gravity: 68d, 1.014 (corrected for temp 1.015 After primary ferm. Taste light bitterness, light acidic on front of tongue, get light fruit esters, then get a late strong malty, toasty, nut flavor. Very smooth and very tasty. Kegged on 6.19.15 Pressure released to get rid of O2 Set PSI at 30 for about 4 hours (tried to set temp at 40 but moved all over the place Set PSI at 10 and temp did settle down to 40-42 most of time On day 7 I poured a pint and it had a lot of foam. I think 10 is too high. I backed it off to 6psi. ______________________________________________ Brew Day Check List Strainer for sparge Pitcher Digital Therm Blanket Tablespoon Set out yeast to warm up to room temp 15 min Boil strike water (Prepare equipment) 2 min Add water and ph stabilizer 60 min Mash 3 min Vorloff one pitcher (boil sparge water) 8 min Drain into kettle 10 min Sparg #1 (boil sparge water) (boil sparge water) 3 min Vorloff one pitcher 5 min Drain into kettle 10 min Sparg #2 3 min Vorloff one pitcher 5 min Drain into kettle 3 min Take gravity reading 20 min Bring wort to boil 60 min Boil wort Aditions: 60, 30, 10, 5 30 min Cool beer (sanitize hose, metal sieve, fermentor, blow off tube and airlock) 15 min Transfer to fermentor (add thermometer strip) 2 min Top up with water to 5.25 gallons 3 min Take gravity reading 3 min Pitch yeast Measure volume 15 min Clean: kettle, hose, sieve, 273 min, 4:55 hrs.