BeerSmith™ Recipes and Web Editor

Notes

Make sure to measure and record the following PH of the mash - 5.0 PH of the sparge runoff -5.1 Gravity of the run off - 1.054 Pre Boil Volulme 7.0 Pre Boil Gravity - 1.052 Batch Size (Amount going into the fermenter before the addition of the yeast starter) Original Gravity Final Gravity Kegging Volume Trub Loss Fermentation Loss 09:00 - Started heating 4.5 gal water for strike water. 09:30 - Added a gallon or so of water at 170° to the mash tun then added two bowl fulls of grain and mixed. 09:35 - Added another gallon or so of water at 170° and then mixed in another two bowls full of grain. 09:40 - Heated the water to 180° and added another gallon or so and mixed in the rest of the grain. 09:45 - Kept a gallon or so in the HLT to hit mash temp. 09:50 - Temp was low at 145°. Heated the last gallon to almost 200° and added it. 10:00 - Temp measured at 156° so I added a pint of cold water and let it cool with the lid off for 5 min. 10:05 - Temp measured 153°. Put lid on and started the mash. 10:20 - Temp measured at 156° so I added 8 ice cubes to see if that would do anything. 10:35 - Temp still at 156° so I added 6 more ice cubes and a pint of cold water. 10:40 - Temp at 154° so I decided to leave the lid off for a few minutes. 10:48 - Temp still at 154° so I added a pint of cold water. 10:52 - Temp at 152°. Closed the lid. 10:55 - Started heating 4.1 gal water (4.47 gal - cold water additions) for the sparge. Actually decided to just heat a full 5 gal just to have extra in case I need it. 11:02 - Still heating sparge water. Mash temp measured at 149°. 11:10 - Mast temp read at 152°. Over heated sparge water to 190°. Will continue to mash with lid on until sparge water reaches 180°. 11:28 - Sparge water has gotten down to 178°. I am now draining some of the mash into the boil so that the water is just an inch or so above the grain bed. 11:32 - Started sparging. 11:45 - Heated up the sparge water because it had dropped below 170°. 12:10 - HLT almost empty. I decided to pour the last 1/2 gal straight into the mash tun. This caused too much disturbance of the grain bed. Don't do this again. 12:20 - Mash tun was almost empty. I had to tip it up and let it drain for 10 more minutes. Good thing I put in 5 gal of water into the HLT instead of 4.47. 12:35 - Started heating the boil tank. Got 7 gal of wort total. 01:00 - Boil has started. 01:30 - Added 1 oz Simcoe hops. 02:00 - Added 1 oz Amarillo hops continuously every two minutes for 10 mintues (1/5 oz every two mintues). 02:15 - Added Whirfloc tablet. 02:20 - Added 1 tbsp Irish moss. 02:25 - Added 1 oz Cascade hops continuously for the last 5 min. 02:30 - Turned off heat. 02:40 - Started cooling wort. 02:57 - Had 3.5 gal of cooled wort into the fermenter. Decided to take a temp reading to see if it was too cool. Temp was below 80 so I continued at the same rate and then started letting the last 1.5 gal or so go through without the hose on. I wanted it around 80 since I was going to inject air for about one hour. 03:15 - The last 1/2 gal is stuck in the boil tank. Somehow the faucet got clogged. I got two strainers and put them on top of the funnel which was in the fermenter now and poured the rest of the wort into the fermenter. There seems to be a lot of sediment in the fermenter but it is settling out fast. 03:25 - Started pumping air into the fermenter. 04:30 - Decanted about half the water off the yeast starter. Put the jug into a sink full of warm water because it was still cold from the fridge. Then I pitched it into the fermenter. Since the starter never really started and there was some yeast that didn't make it out of the jug I think I might have underpitched. I will see what happens in the next day or so. It is now in my closet with the heater wrap attached to it.