BeerSmith™ Recipe Cloud

Notes

yeast starter. 3/5/17. Rehydrated 1 packet of US05 in 100ml of RO water that was boiled then cooled to 80F. After rehydrated made starter with 1qt 12/16 canned starter wort and spun on plate. Was not able to brew so monday 3/6/17 placed in fridge. Thursday 3/9/17 decanted off starter supernatant and verified by hydrometer that it had fermented out (1.010). Added new 1qt starter wort and spun during brew water: wind mill express TDS 11ppm -10gal 3/9/2017 brew day Cereal Mash: 2gal water + 3.8# Aunt Jemima Old fashioned grits + 2 # 6-Row malt milled at 0.045.” 2 tsp of 5.2 stabilizer. Water heated to 123F and mashed in. temp 122F. Heated to 156F and held for 15 minutes Malt mash while while cereal mashing: Strike water 137F, 2 tsp 5.2 stabilizer. 4# 6 row and 2 oz each of black prinz and crystal 40L milled at 0.045.” Temp at mash in 132F. Stabilized at 129F Cereal mash end of 15min temp 154.4F. malt mash pH 5.55 brough cereal mash to boil at 210F and boiled for 15 minutes while continuously stirring. Then let cool to 180F to add to main mash due to temp overshoot on malt only mash. added 1/2 qt RO to the cereal to cool to 180F then added in to 126F malt mash Composite temp 151.5F after power stir. 8 minutes post combined pH 5.5 @84F. added 2ml 88% lactic acid. Recheck pH after mix and settle 5.5. Will go with that. Combined mash 60minutes then did a mashout by running into kettle and recirc until mash temp 169F then ran off into kettle first runnings wort 2gallons, 1.066 SG pH 5.53 6 gal sparge water with 5.2 stabilizer 3tsp, heated to 198F and then transferred to the cooler HLT. post mashout transferred to MLT to batch sparge and recirc. Temp 175F. Recirc for 15minutes, temp settled at 170, started runoff of sparge into kettle. Collected 8.4 gal wort at 1.037 preboil gravity (target ~1.039), boiled for total 115minutes. refract read 1.045 . Collected ~5.6gal wort in BB1. (chilled with therminator with ice water recirc with subm pump. Chilled at 55-60F. Post chill sample with hydrometer from in fermenter 1.050 OG 1.050 ~1 minute oxygen stone, transferred to room and connected glycol lines and FTSS. Temp 62F in fermenter post chil. Pitched the US05 starter at 520pm and set FTSS at 66F. Friday morning 3/10/17 there is good fermentation at 66F Sunday 3/12/17 SG 1.014. (almost done in 3 days!). Raised temp to 68F Tuesday 3/14/17 SG 1.010. Set FTSS to 42 to cold crash. 5.2% ABV Thursday 3/16/17 has been at 42F in brewbucket since tuesday. Transferred to keg 17 with blichman pump. then ran quick carb at 16PSI. At finish added 1/4cup RO water + 1/4 tsp gelatin which was heated to 180F then cooled. Re-ran quick carb several minutes until CO2 re-equilibrated. Sat in outdoor kitchen kegerator. Turned out very good and nice drinking beer. Entered in Springfest 2017 competition and won Bronze medal in category 27 historical beers.