BeerSmith™ Recipes and Web Editor

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2021-01-05: Setting up and measuring out unmilled grain. Took about an hour. 2021-01-06: Brewday. Milled everything inluding the oats - break them up and disperse them further. Sticking right away. Raised Rice Hulls from half to a whole pound. Performing Alpha/Beta Mash: 0900 starts the drop from 158℉ to 143℉. I gave this an hour but it would be nice to know how long it really takes. The pump will be running allowing for greater heat dumping and I will alo leave the lid off. —— Clearly if the heat is still allowed to run the controller will make sure it takes as long as you give it. After about 8 minutes and seeing the waving temp curve I cut the heat via the Auto/Reset/On switch. Now I have a smooth line that represents the natural loss of heat. 0920: 148.7℉ controller and 147℉ on the MT. 145.4℉ controller and 144℉ on the MT after 5 miutes. That is 3 to 3.3℉ drop every 5 minutes. We are close enough to 143℉ to apply heat again and control it - except that causes it to want to be back on the original drop rate based on allowing for an hour of drop. To go from 158℉ to 143℉ is a 15℉ drop, or 5 3℉ drops - so, 25 minutes at least to achieve that. 30 minute might be reasonable to account for different room temps etc. ***Big Note: BeerSmith will not support the Alpha/Beta Mash as it reorders the steps to always increase temperature! *** Good from there to end of boil. Overshot temp of 95℉ into carboy by 20℉. No way to watch temp in that range. Placed it out in the barn to cool while I clean up before pitching. Already oxyginated. Pitched at 100℉. 2021-01-07 0842: Box is at 94.2℉. Carboy is at 98.2℉. No activity. 1732: 99.4℉ at carboy and tall big bubble krausen. 2021-01-08 0822: 100.8℉ on the carboy. Warmer than I would like. I am going to drop it at the controller a couple of degrees. 2021-01-09 0950: Carboy temp at 98.0℉. Looks good. Still active with krausen. 2021-01-10: Temp is steady ince yeterday. Krausen remains and bubbling still steady. 2021-01-15: Temp at 95℉ and measured 8 Brix for a gravity of 1.016. I am lowering the temp on the box by five degrees to 88℉ hoping to hit 90℉ in the carboy. Flavor is more expressive than intended, maybe a little hot, hence the temp drop. Krausen has dropped and bubbling stopped. I will consider racking to carboy and allowing to rest at a cooler temp. 2021-01-18 0824: Continued no activity. Temp reads 91.2℉ via gun off carboy at temp-tape. I am gong to allow it to cool on sink/table to ambient 65℉ before racking to secondary in hopes that more yeast will settle out. Currently the yeast looks like a cloud at the bottom instead of a solid layer. 2021-01-19 0948: Racking to secondary. Carboy temp at 68℉. Refractometer read 8 Brix for SG of 1.016 again - no change. pH presently measures 4.27. Drying yeast on parchment paper to preserve. 2021-01-23: Dried yeast packaged om ziplock. I also added the LD Carlson Yeast Energiser today - better late than never. I added it dry to secondary. Hopefully it will give a boost to fermentation and carry it even lower - I would like that. 2021-02-25: Refractometer reads 7.8 and results in FG of 1.015. Racking to keg #8. Fruity and mildly tart - peaches/nectarines and hint of citrus. Good. Carbonating at room temp for now. Hint of spice and cardamom specifically. 2021-03-05: Tapped on house tap #4.