BeerSmith™ Recipe Cloud

Notes

Water: Brun'water calculated to 5.5PH. According to John Palmer PH will drop .1-.15PH with decoction, so all saccharification rests should be at 5.4PH. Mineral content as follows: Ca: 50ppm Mg: 10PPM Na: 57ppm Chloride: 40ppm Sulfate: 40 ppm Mashed in with 16 gallons 130-132f water, mash temp came to 122-124F. Rested for 15 minutes, then pulled 5.5 gallons of mash from bottom of mash tun. Seperatly heated approximately 2.25 gallons of mash in 5 gallon kettle and T-500 Boiler. Brought to 158F for 15 minutes. Transferred approximately 1.5-1.75 gallons from T-500 to 5 gallon kettle (4 gallons total). Boiled propane kettle for total of 20 minutes while waiting for T-500 which was only boiled for 10 minutes. Added decoction to mash, temp came to 148-150F, let rest for 30 minutes. Pulled 2.75 gallons thick mash, heated to 158f for 15 minutes, then boiled for 10 minutes. Added second decotion to mash, temperature came to 156f. Let rest for 30 minutes. Pulled out 3.5 gallons thick mash and boiled 10 minutes. Added decoction to mash tun, mash temperature came to 166F. Recirculated for 10 minutes, and sparged with 10.5 gallons 168f water. Over sparged beer and overflowed kettle with wort. Collected .75 gallon out of kettle to get to boil and slowly added wort back to boil. All wort was added by 60 minute hop addition. Boiled total of 90 minutes. Added hops per recipe. Did not add whirlfloc as it was forgotten on brewday. Added wort chiller at 0 minute mark, brought back to a boil then turned off flame. Whirlpooled through pump/hoses for 5 minutes while still 210f. Turned on chiller and cooled to 70f, then transferred 22L to three genesis fermenters. Placed in chest freezer and set temperature to 48f. 8/5 - Pitched yeast 18 hours after brewing. Oxygenated left and center fermentors with 1.5lpm oxygen for 2.5 minutes. Right fermentor was oxygenated with 1.5lpm oxygen for 1.5 minutes. Left and right fermentors got 250ml medium-thick slurry of Octoberfest and Harvest blend from American Light Lager harvested 8/4. Center fermenter got 2 packages S-23 yeast sprinkled on top of wort. Fermentation set to 50F. 8/11 - Started raising temperature as airlock activity slowed and krausen began to fall. Raised temperature 2 degrees per 12 hours to 60f. 8/14 Fermentaton temperature set to 60f. 8/23 Set fermentation temperature to 34F. 8/27 Kegged beer. Ball lock keg is version with 1.5 minute O2. Pin lock keg is version with 2.5 minute O2