BeerSmith™ Recipe Cloud

Notes

1.7L starter with 5.6 oz DME. Mash with tap water, 0.9 g gypsum, 1 g CaCl2. Sparge with 0.5 g gypsum, 0.5 g CaCl2 per batch. Target water: Ca (ppm): 60 Mg (ppm): <20 Alkalinity (as CaCO3): 100 Sulfate (ppm): 40 Chloride (ppm): 80 Sodium (ppm): <40 RA as CaCO3: 50 2020 12/19: made starter and pitched washed yeast from Czech Pils. 12/20: 150°F/152°F/154°F mash temps. Decocted 0.5 gal and then 0.75 gal of thick mash. Placed starter in fridge to flocc yeast. Still had krausen, but was after high krausen. 1.050 and 5.5 gal (filled up 5 gal fermentation keg and had 0.5 gal of trub). Gorgeous color. Chilled to 62°F, connected to temp controller set to 50°F, and placed in keezer. 12/21: pitched decanted starter in am. Wort is 50.7°F. 12/29: pulled from keezer to finish at ambient. CO2 capture keg is holding 5 psi with spunding valve. 1/1/2021: 1.017. Very promising. Bready, mild clean roast, hint of cola. Not finished though - a bit of vegetal. Will give it another 3-5 days. 1/5/2021: 1.014. Moved to keezer to cold crash. Burst carbonated @30 psi. 1/7/2021: Pressure transferred into keg with gelatin and campden tablet. Pressure set to 14 psi.