BeerSmith™ Recipe Cloud

Taste Notes

Wort going into bottles had a nice rich smooth roasted flavor with a hint of smoke in the finish.. 3/23/13. Opened a botle and carbonation was better but still light. I think it may lack a little bit of body in the mouth feel. Wondering about the addition of carapils or a carmel malt of some kind.

Notes

Mash in at 154 degrees. Starting mash temp was 152. 10— 152 20— 154 30— 154 40— 154 50— 153 60— 153 70— 153 80— 153 90–152 Sparge lasted apx 50 min. Sparge water temp was about 158-160 at the grain bed. Sure wish my sparge arm worked. Research Batch Sparging method. Slightly Darker than I was expecting. Might reduced the smoked or Carafa if I do the brew again. Pre-boil volume was about 6.8 gallons. May have over sparged. Didn’t do a gravity reading of the final runnings. Refractometer would have been helpful. Boil over immediatly after first hop addition. May have ejected some of the hops. 65* for 20 hours until fermentation had started then dropped temp to 53* Diacetyl Rest at 62* for 3 days. Dropped the un sanitized stopper into the primary before racking into the secondary. In secondary for 40 days because of Knee Surgery. Bottled and conditioned 02/26/12 Im still really not sure how I got the effeciency so high or if that is an error somewhere. Opened a bottle after 2 weeks and had almost no carbonation. Pulled the beer out of the fridge and into the basement at approx 60-62*. After 10 days carbonation was better.