BeerSmith™ Recipe Cloud

Notes

See pg. 225-230 of Brew Like a Monk. Okay to let fermentation temperature to run up on its own after 3 days. Jamil recommends in Brewing Classic Styles, to pitch @ 64F and slowly raise the temperature to 68F over the course of a week. 4L yeast starter using one vial of yeast. ---------------------------------------------------------------------------------- Brew day on 4/6/12 was 7 hours from the time I turned on the flame for the strike water to end of clean-up, using fly-sparge method. Dough in to 16 Qt's of 164F filtered tap water. Mash settled right @ tartget of 147F for 70 min's. Conversion complete. Pulled out 8 qt's and decocted to 212F. Mash out settled @ 164-168F and rested for 10 min. Vorlaugh until clear, then sparged with 170F filtered water for 40 min's to collect 7 gal's water. Pre-boil wort @ 180, O.G. 1.030, corrected to 1.060. 2 Gal. boiled off in 90 min's. Yield to carboy 4 gal @ O.G. 1.080. Filtered water added to 4.5 gal, O.G. 1.072. Filtered water added to 5 gal, O.G. 1.064. Pitched yeast w/ 1.5L of starter wort into 64F beer wort. 4/7 @ 10am: 3 inch krausen, temp 65F 12pm: temp 67F. put in tub w/ 3inches of water & covered w/ wet t-shirt 9pm: temp 68F. Yeast foam out of airlock. Replaced w/ bung and hose into iodine water and directed fan onto carboy to aid vaporization. 4/8 9am: Temp 64F, active 4/9 7pm; removed t-shirt, drained tub