BeerSmith™ Recipe Cloud

Notes

Added 1 tsp of Gyposum to 7.5 gal of water 7:40pm 3.5 gal to 172F for mash in. 7:45pm. Pitched dry yeast to 1 cup 85F water to rehydarte 8:00pm. Wet for 15 min. Boiling 2 cups water with 5tbl of pale malt extract for proofing. Boil 10 min. 8:05pm Stir in yeast to water and let stand 30 min. 8:15pm. Cooling wort for proofing. Cooled to 75F. Added 1 cup of wort to Ehrlenmeyer flask. Added yeast slurry. Rinsed yeast cup with a 1/4 cup of wort and pitched to flask. Yeast proofing begin at 8:40pm 3.5gal at 140F. Going to 172F. m 8:40pm. Heating spare water on separate burner. At 95F at 8:40pm. Starting to boil adjustment water, if necessary. 8:45pm. Mash water at 160F and sparge water at 145F at 9:00pm. Rinsed mash tun with hot water to preheat at little. Mash in at 9:10pm. All water and grain added by 9:15pm. Mash temp = 152F. Each check will include temp check and stir Checking at 9:25pm - 152F Checking at 9:35pm - 152F Checking at 9:45pm - 150F - added 2 cups 180F water Checking at 9:55pm - 150F - added 2 cups 180F water Checking at 10:05pm - starch conversion check - 150F - iodine check indicates no starch - added 2 cups 180F water Checking at 10:15pm - starch conversion check - Finished at 150F Removed 6 cups from sparge water. Sitting at 165F - 10:10pm Vorlauf went well. Mash not stuck. 12 4-cup returns produced very clear wort. Separated wort into two pots and brought to a boil. 11:00pm - larger pot boiling, adding 1/2 of 60 min hops. 11:05pm - smaller pot boiling, adding 1/2 of 60 min hops. 11:30pm - added 1/2 of 30 min hops to each pot. 11:45pm - added Whirlfloc 11:50pm - added yeast nutrient Sterilized fermenter bucket and all racking equipment. 12:00am - FO, starting cooldown 12:10am - 130F 12:22am - 95F 12:25am - whirlpooled to force solids down to the bottom 12:35am - 85F 1:00am - Pitched yeast. Yeast appeared to be flocculant and active. Rinse out flask with the new beer. Added airlock to bucket. 5.0 gal finished.