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Notes

Filtered a little more than 10 gallons of strike water and 8 gallons of sparge water on July 14, 2018 to prepare for brewing this batch. Started mash timer at 6:05AM. Doughed in when the MLT temperature probe read 165F for a 152F mash rest. Going 2F above what Beersmith predicts to try to get the mash temperature more consistent for the entire mash. Temperature only dropped to 159F after starting MLT pump. Temperature settled around 151.5F in the MLT after setting the RIMS tube at 155F. Mash sample collected at 15 minutes into the mash and cooled to room temp: Mash Gravity: 1.064 (15.8 Brix) Mash pH: 5.32 Took the MLT approximately 21 minutes to get from the saach temp of 152F to 168F before the BCS switched to the Mash-Out rest. Post Mash Sample Taken at the beginning of the mash-out rest and cooled to room temp: Mash Gravity: 1.079 (19.2 Brix) Mash pH: 5.28 Pre-Boil Sample taken five minutes into the start of the boil: Pre-Boil Volume: 14 gallons Pre-Boil Gravity: 1.064 (15.6 Brix) Pre-Boil pH: 5.23 Post-Boil Sample taken five minutes into the start of the whirlpool after chilling down to 178F: Post-Boil Volume: 11.00 gallons (weighed 98.9 pounds on the scale after subtracting fermenter weight) Post-Boil Gravity: 1.076 (18.4 Brix) Post-Boil pH: 5.24 Chiller can only get the wort down to 82F. Will use the fridge to get all the way down to pitch temp. Chilled down to 69F with the fridge and hit the wort with 75 seconds of pure O2 prior to pitching the yeast starter drained down to 1.5L. Added the dry hops on the second day of fermentation on 7/17/18 at 7:30 PM and set the spunding valve to ~10PSI as the pressure relief point per the gauge on my spunding valve. Added in the remaining 8 oz of Citra from the pound of hops from the 2017 harvest from Hop Heaven. Added the second round of dry hops on 7/20/18 at 6:30PM and purged fermenter headspace with CO2 three times prior to replacing the spunding valve on top of the tank. Hops were from the 2017 harvest from Hop Heaven. 10.6 brix (1.042) final gravity read by hydrometer on 7/25/18. Northern Brewer calculator converts this to a FG of 1.018. Keg priming with 1.42 oz of table sugar in each keg to 2.0 volumes and then getting the rest of the way there with CO2.