BeerSmith™ Recipes and Web Editor

Notes

A new version. I’ve raised the mash temp to a temp of 152ºF which is more normal for a special bitter. I’m also adding half a pound of Carafoam. Also lacked two pounds of Munich II so I used a pound of Munich I along with a pound of Munich II. 2019-11-18: Brewday. No starter today but I initiated the Slap-Pack yesterday evening and the packet is ready. All’s gone right. Temp at pitching is 66ºF, and acceptable. We collected 5.2 G of wort, a little low. Oxygenated with pure O2 for 1 minute and pitched yeast. It seems color and ABV are running high. OG is 1.052 (refractometer). 2019-11-19: Good krausen and light bubbling. Temp is 68ºF. Last look of the day has the temp up to 70ºF with the ambient temp in the room at 68ºF. Bubbling is regular and the krausen has raised higher. 2019-11-20: Carboy now reads 72ºF so I have lowered the room temp 2ºF to 66ºF. 2019-11-21: Back to 68ºF so I raised the room temp back to 68ºF too. I want this beer to finish fast so I can get it into secondary before I travel in a couple of days. Krausen has dropped and bubbling has subsided so this should be reasonable. 2019-11-22: Carboy temp 68ºF and refractometer reads 7.8 for an SG of 1.018. Racking to glass secondary. Will lower room temp to 64ºF. Flavor is very malty with notes of caramel and munic and brown well present. 2019-11-23: Carboy temp at 68ºF. Ambient at 68ºF. 2019-12-07: While the ambient temp was at 68ºF, the carboy temp on the floor has dropped to a dissapointing 62ºF. I lowered the room temp to 66ºF but I moved both Tripel and the Bitter up higher well off the floor. 2020-01-03: Moving back onto floor and expecting the temp to drop when I do this. 2020-01-17: Racked to keg #6 with FG of 1.015 and at a rough temp of 64ºF. Taste is good, certainly a bit on the bitter side. Carbonating at 64ºF and 25 psi for now - just over 2.4 volumes. ABV of 4.9%.