BeerSmith™ Recipes and Web Editor

Notes

BREWDAY ACUTALS: Mash Temp = 149.5 90 minute mash 7.4 gallons preboil in kettle 14 Bix Preboil = 1.057 added 0.5 gallon to dilute (corrected in Beersmith for total batch size 6.89) 13 Brix after dilute / preboil after dilute -> 7.9 gallons preboil Mesured Mash PH = 5.26 (target was 5.22) PH before Whirpool = 5.24 added 1ml lactic to drop to 5.15 before WP OG = 14.2 Brix OG = 1.058 per hydrometer FERMENTATION SCHEDULE: Pitched at 68. Set glycol to 72 for initial fermentation - then ramp up PH before dry hop = 4.27 (pretty low, will not plan on any other acid adjustments) dry hopped 24 hours @ 62F PH after dry hop = 4.38 total yield = 41 pounds = 4.9 gallons kegging added 120 grams dextrose (no further acid adjusment was needed) final carbonation reading = 3.5 volumes (=17.8 PSI @ 32F after sitting in keezer for 11 days) NOTES FOR NEXT TIME: -I ramped up ferm temp too early, wait until at least 70% attenuatrion before ramp up since this yeast finishes at 95%+ - make a 3 liter starter (like in 2022 batch) -pitch at 68F & Set glycol to 71F for initial fermentation (leave until 70% attenuation then raise) -let cold crash for at least 48 hours total until fully floculated before dry hopping (was in a rush this time due to traveling)