BeerSmith™ Recipe Cloud

Notes

modified “Old Dark Bear” originally downloaded from Beersmith cloud, based upon “Brewing Classic Styles” by Jamil Z. and John Palmer — additions: lactic acid 1.6 mL to mash and 0.18 mL to sparge water; no mineral additions required * whirpool and let sit 15 min before transfer * forgot yeast nutrient in boil, so boiled in cup and added to fermenter before transferring wort * I only used one packet of yeast. Reading more, I hope this is enough as others seem to use two packets… * left behind a bit more trub than usual so only 5 ga into fermenter. probably could have retained more * aerated for 30 min using stone and Whisper pump * rehydrated yeast per Yeast book guidelines * pitched yeast at 68F; set up BrewPerfect hydrometer for the first time — * data showed fermentation <12 hrs, with visible krausen the next day. gravity dropped steadily for 4 days and then seemed to stabilize * 11 Aug - checked gravity on day 6 SG = 1.015 corr; smells and tastes great! will leave it a week more and then gelatin fine / keg * 18 Aug - gravity is the same. Waiting another week only because I need to force carbonate another beer in the interim. Mild sulfur has disappeared. Will fine/keg next week. * 24 Aug - kegged. Two days later (once chilled), gelatin fined (1/2 tsp in 1/4c water per Brulosophy). Cleared a lot of sediment 2 days later. * 31 Aug - looking very clear but I suspect it may clear a bit more. Some esters on the aroma that I suspect will dissipate, so will check in another week. tasty!