BeerSmith™ Recipes and Web Editor

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This recipe, and it’s brother the Sour, started with Mainiacal Yeast’s “Kveik The World” yeast which also contains hop sensitive Lactobasilicus. This version will contain enough IBUs to silence the Lacto. I also wanted to incorporate a fair amount of oats as well as wheat in an all Maine grown grist to create a Maine Farmhouse (or in this case, Barn) Ale. I am also a big fan of Cardamom in my coffee every morning, both of which get ground together in my burr grinder for each pot. This morning I also ground some in the burr grinder for this batch. I used 7 gr, or roughly 1/4 oz (and if you are worried, I cleaned the grinder realy well first!). 2019-05-24: B’day-2 is Brewday and we started at roughly 0700 hrs. Two problems arose quickly. First, the Dupont Mash Profile was climbin straight up instead of spreading itself out over 150 minutes. Mash temp got up to around 138°F in a few minutes. After killing the heat, I went back into the Profile and added a second 162 step holding for 10 minutes though I am not sure why this will help. Before I got to try it I ended up with a really bad stuck mash. Turning the bed over right down to the grate didn’t help. I added a quart or so of water, stopped the pump and let it set while I typed this. Unstuck and maybe I have the Dupont Mash Profile on the Blichmann Top Link figured out. It seems that you have to have a step before the long rise in order to establish the starting point - current temp does not work. Therefore I now have a six step mash: two for dough-in at 113°F, two for the Dupont Rise to 162°F over 1 hour and 50 minutes plus a brief hold at 162°F, and a final two steps for mash out at 168°F. I found my Pre-Boil gravity was low and my Last Runnings gravity was high so I collected another gallon and extended my boil time to 100 minutes. This will simply give me more OG. (And more anxiety as I avoid boil over). Pitched Kveik yeast into 5G of 84°F oxygented wort. I boiled down farther than desired. Measuring the OG in two spots: In the bottom of the BK it’s 1.068. This included some tiny chunks but was otherwise clear. The wort captured from the pump and tubing is very cloudy. If I let it settle and measure the clear product of the very top I get 1.065. If I include the cloudy stuff I still get 1.065. I filtered out the cloudy stuff with my funnel filter. Once there was some glop in there I got a good clear sample and read 1.066 which I suspect is the correct measure. I am guessing that the wort squeezed from the hops drove the BK gravity up. Room temp set to 70°F. 2019-05-25 0830: This mornings carboy temp is 80°F. I kicked the room temp up to 72°F. No activity yet. 2019-05-26: Fermenatation started between midnight last night and 0800 hrs this morning for a start delay of 31 to 39 hours. Currently bubbling away at 82°F. 2019-05-27: The krausen is dropping back in today - Maybe 3/4” remains at 1100 hrs. Temp is at 80°F but on the low side of that. I picked the carboy up onto the high surface and turned the room temp down from 70°F to 68°F. 2019-05-30: Significantly slowed bubbling, krausen has conmpletely dropped, and temp dropped to 78°F. Refractometer shows 11 Brix for an SG of only 1.030. I’m hoping for lots more drop. Room temp is 68°F, I will put it bck to 70°F. Taste is sweet, a touch funky and a touch tart. I’d say that the lacto is still just a bit active. 2019-06-03: Racking to secondary. Refractometer shows 10.3 Brix for an SG of 1.025. Temp is running around 80°F. Taste is sweet and corriander is not recognized. I wish it would drop more and quicker! I am going to maintain the temps at least another week. 2019-06-04: The heatbelt doesn’t work on the plastic secondary which is too small, and the temp strip on the carboy isn’t reading. I don’t know what the temp is but I assume it’s 70°F. 2019-06-05: Discussed with Justin Amaral. He says to add 1 Tbs nutrient via boiled water and bring temp up to between 85°F and 90°F. I am using 2 cups of water and 1 tablespoon of Wyeast Nutrient, cooling and adding. I am also looking into making and insulated box. 2019-06-06: Very little activity - no obvious change. Temp is unfortunately low at 71°F. I figured out a way to hook up the belt using some line wrapping all the way around and catching one of the springs allowing the two eyelets on the heat belt to pass each other. Only problem is that I am going to need it for the other batch too. The new heat belt configuration is working and the temp is up to 78°F after dinner. Bubbles about every 45 seconds which is better. The insulated compartment aught to be dry and ready by tomorrow. I’m hopefull. 2019-06-07: I put the heat up to 72°F in the room allowng the carboy to reach 80°F. More active fermentation is obvious. I put the insulated box (2” foam for R10 + 1/4” OSB) over the carboy at 2030 hrs and dropped the roo temp to 68°F. I don’t know how high the temp will go and I am a little worried but will try it anyway. 2019-06-08: With room at 72°F the box interior is now at 88°F. Fermentation remains active. Very Good! I have also ordered a 40W heat pad and a controller. 2019-06-09: We came up to 92°F this morning which is higher than desired. I have dropped the ambient room temp 4 degrees to 68°F. Still bubbling at 8 secs. She’s going to drop! 2019-06-10: Despite room temp dropping to 66°F, the box temp is at 93°F. I am dropping the room temp to 64°F. I still hear bubbling - 13 sec period. 2019-06-11: Ambient room temp 64°F, box temp 93°F! Bubble period is 18 secs. 2019-06-12: Room temp at 67°F. Box has dropped to 88°F. 2019-06-13: Box temp at 82°F and I lowered the room temp to 65°F. I will put the heat belt on full time. …Early Afternoon: Refractometer reads 1.038 or 9.8 Brix. This gives us a current gravity of 1.022 - lower, but not lower enough - but it is still bubbling… ….Mid Afternoon: It’s now running on the 40W FermWrap heater and the Inkbird Controller set for 88°F. 2019-06-14: Inkbird and FermWrap are working and temp is 88°F as set. …Afternoon: No change in SG. Celina and I both like it. Starting to sanitize the keg. Racking to keg #6. FG =1.022. This beer went to HomeBrew Con 2019 in RI and was half emptied and well received. It travelled home again and was a long time before being tasted again. It'e all foam and when settled back to a liquid it is very different and not nearly as good.