BeerSmith™ Recipe Cloud

Notes

Batch 5 1/21/14: Mashed in at 149F. Mashed for 2 hours then recirulated with cool water to bring temp down to 120F. Added grain, stirred thoroughly then blew CO2 through bottom to knock out residual O2. Kept CO2 at slow bubble for remainder of sour mash over 2 days. Ending sour mash pH on 1/24 is 3.45. Stuck sparge 1/3 way through sparge, stirred and recirculated before continuing. Ended up sparging for 3.5 hours total. Batch 4 10/15/13: Mash pH ended at 3.55. Cloudy into kettle as always, pulling a lot of grain into boil kettle at end of sparge. Will try keeping water on top of grain bed through end of sparge next batch to see if it clears up. Subbed 2 lbs Willamette for the Mt Hood due to supply. Fermenting with S-04 rather than S-05 due to supply. Minimal detectable difference expected. Batch 2: 5/27/13 Like last batch very cloudy into kettle. Tried some super moss but didn't really do anything. Made it smell a little different. Had CO2 on from bottom from Mash in Friday morning until Monday noon. THere was a lot of trapped co2 under the mash tun screen which came up through mash during sparge further compromising the bed. Used invert sugar. Nicely tart into fermenter. Barely tasted the sugars. There was about 3 inches of "sludge" protiens that didn't whilrpool with the hops. Ended up dumping last 20 gallons or so to keep them from the fermenter. EOB pH 3.6. Started Fermentation at 65F will lower to 55F when at high krausen. No CO2 on Tuesday, Lowered to 61 on Wednesday noon. Lowered to 58 Thursday morning. Batch 1: Mashed in as usual but then added cold water to lower temp to 110. Pumped CO2 through bottom of mash tun to expell O2. Stirred at 12 hour periods. Had CO2 on for first 12 hours, off for 24 then back on. Chilled at about noon on Friday. Will sparge as normal on Monday Morning. Pretty darn stinky. Sunday noon there was a dense white foam on top. Restarted CO2. Monday, sparged with 160 at first then finished at 174. Lots of particles went through the screen and into the boil.White sludge on bottom of boil kettle, left it there. Nice sour taste before boil. pH was about 3.5 at end of mash. Sweet and sour taste after boil. Didn't account for evaporation and had a larger batch as a result. Huckleberry Add .75 ml/l or .75% of Gold Coast Natural Huckleberry Extract to beer. In this case, made 5 5/8 bbl of Huckleberry Pucker - 175 gallons with 5.2 qt of extract. Kegged 2 bbl before adding Huckleberry.