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Notes

Used Liberty leaf hops cause that is what Cliff had...last time I used Hallertau Middlefruh for this recipe On process... Day before (6/30) I pre-treated all the water with boiling and salts. Had to do two batches...pulled off 5 gallons into a plastic carboy so that I could add the rest of the water, and boil. Crushed grains in the morning which worked just fine!...I just need to remember to pour grain outside next time (less mess) 11am start of mashin... - Raised strike water temp in HLT to 160F 11am , underlet mash water to saturate the mash 11:02am realized I had not added SMB so added 1.5 g to water and restarted mash-in 11:12 temp read in mash, 130F! So much for a high-temp! planned to use RIMs to get the temp up to 144F as fast as possible. Added 2.6g of BTB right after mash-in. 11:15am pulled sample for pH test...measured 5.3 11:30am got mash to 144F, noticed starchy layer forming on top...often a sign of going through lower temps in mash. I used 11:30am, 144F target as my mash "start" for the profile 11:30-12:10 kept at 144F 12:10pm started rise to 156 12:15p - 1pm held at 156 1pm - 1:05pm raised to 168 -- had to push the RIMs setting to 170, then 175...tried to keep flow rate as high as possilbe 1:10pm added 1g SMB to sparge water 1:22p started sparge.. Found that sparge water on transfer was MUCH colder! Used RIMS to heat on transfer 1:40 sparge end/boil start placed .6 oz of Liberty in a hop bag for first addition, 1.4 oz late addition went into hoprocket preboil ph: 5.4, SG 1.044 Added fermcap to prevent boilover 24 drops hit boil at 2:10pm. Hop break was large and flaky 2:50 added BTB 2g 2:55 added WF and started recirculation (via hop rocket, and sanitizing plate chiller) measured acidity of wort => 5.3...wanted close to 5.0, so added 4.5ml of 85% phosphoric acid and got down to 5.09 3:14p KO, started chill First measure of post BG 1.048 and 11.5Gal Final measure of gravity after transfer and chill-down to 56F: 1.053 (!) a bit high Pulled 0.5gal of settled trub/cold break prior to pitching yeast Pitched 2x catches of W-34/70 along with 2 g of yeast nutrient 7/2/21: 7pm added 2/3 - 1 gallon of RO water to bring recipe into alignment with style first measurement via hydrometer 7/2 8:30am 1.049 Notes for future: the pH meter (dr. meter) needed a lot of calibration help but once dialed in (3 point calibration) it held solid throughout...measured accuracy throughout! hop rocket was full of hop cones around center grill, possibly allowing for flow bypass and minimizing effect? try without center grill?