BeerSmith™ Recipe Cloud

Notes

1.8L starter with 6.1 oz DME with Global OR 2 L with 5.7 oz DME with 13.5 g W-34/70. Add carafa at mashout. Mash in with 1.3 g epsom salt, and 1.9 g CaCl2. Boil each decoction for 5 min. Thin pull for last to bring to mash out. Batch sparge with 0.45 g , epsom salt and 0.7 g CaCl2 per batch. Start boil with first mash runoff to darken and encourage Maillard reactions. Target water: (Ca ppm) 67 (Mg ppm) 10 (Na ppm) 22 (Cl ppm) 71 (SO4 ppm) 48 Ratio 1.48 10/22: made 1.8 L starter with 13.5 g W34/70. 10/24: mash temps of 151.5°F and 162°F. (1) 2.3 gal decoction of medium thickness boiled for 5 min. Boiled first runnings for 30 min before adding wort from sparges (should intensify Maillard reactions). 1.069, 5 gal. Cooled to 72°F. Placed in fridge to cool. Pitched after it cooled to 68°F. 10/25: temp was about 62°F in am. Showed noticeable activity. Down to 52°F by evening. 10/28: still chugging along at about 51°F. 10/31: 1.030. Moved to ambient (66°F). 11/3: increased SP to 68°F. 11/5: 1.018. Still showing some activity. Would like it to drop 2-3 more points. Tastes good regardless. 11/7: 1.017. Placed in fridge to cold crash. Will keg in 2 days. 11/9: kegged with campden tablet, gelatin, and clear beer draft. Burst carbing @ 30 psi. 11/11: damn this tastes good. Big bread crust, toasty, and Maillard flavors. Hint of chocolate.