BeerSmith™ Recipe Cloud

Notes

Started yeast an put in refrigerator prior to pitch with stir plate (24 hours) Add 11 ML Lactic Acid and 3.5 grams CACL to 7 gal Mash Water (50% RO and 50% Tap) Add 1.5 ML Lactic Acid and .5 grams CACL to 1 gal Sparge Water (50% RO and 50% Tap) Initial Water temp 69 F at 8:16am Started burner Hit 157.4 F at 8:55am Attached bag Mash settled at 153.7 F at 9:02am Stirred at 15 minutes temp 153.7 F Stirred at 30 mintues temp 149.7 F Stirred at 45 minutes temp 148.3 F 10:40 am Sparged with 1 gal, total liquid 7.5 gal @ 140 F 9.25 Brix Added 3 drops Fermentap Boil started at 11:00 Sanitized Fermenter Added Chiller to kettle to sanatize after 45 minute boil Turned off boil after 65 minutes Boil ended at 12:08 pm Chilled to 75 F 12:45 pm Sanitize Fermenter and FTSS lid Added over 5.5 gallons to Fermenter (last work into fermenter only 1.040) Pitched 500ml starter (beer and yeast) Set FTSS to 64 F and added water and ice to igloo cooler Boiled Oxygen Stone for 2 min and set wand in sanatizer Oxygenated for 30 sec Added 8 gal water and turned on burner Active Fermenation next morning Increase Fermentation 1 F a day from day 4 to day 9 Changed Blowoff tube to airlock on day 5 Changed Ice every 12 hours for first 2 days then once a day for remainder of fermentation Strike Temp 7 gal @ 158 F