BeerSmith™ Recipes and Web Editor

Notes

One day before Cycle time Prepare Starter - 2 days ahead of brew. Step up starter with 2 l of wort total (208g) 30 min Load HLT and Mash tun with water 10 min Set timer for start up at 4 am finish at 12 pm 5 Min set controller for 16 ohm burner for 75C (1 degree over strike) and place probe in HLT 5 Min Plug 11 ohm burner into second outlet timer and set timer for start up at 9 am end at12:30 pm 5 Min Add 8.32 gallons to mash tun and adjust water pH 5 min set up recirc loop for mash tun 3 min Plug pump into power strip with 16 ohm burner timer and prime pump. Recirc should begin with 16 ohm burner 3 min Add 7.96 gallons to HLT. Adjust for pH 5 min Place coil on standoffs just above burners 1 min Stage all equipment 5 min MAKE SURE YOU HAVE ALL GRAINS AVAILABLE (Base and adjunct) Brew day Check system is at strike temp 2 min Stop Pump 1 min MAKE SURE YOU HAVE ALL GRAINS AVAILABLE (Base and adjunct) Stir in Grain and close lid. Begin Mashing 5 min Lower set point on HLT to 67.7C (1 degree over mash temp) 2 min When HLT set point is reached, start pump. 10 min Run in Automatic for 60 min 60 min Sanitize the carboy. Transfer previous batch to secondary and wash yeast. 5 min Stop pump at 60 min mark. Switch return hose to kettle. 1 min Heat HLT to 77 C with 15 min remaining. Manually use 11 ohm timer 15 min Lauter 1 qt 2 min pump out mash tun to kettle (stop before reaching bottom to prevent loss of siphon) 2 min Start Kettle full burn 1 min all Power off to HLT. 1 min run in 3.98 gal (1/2 water in HLT). Stir well 3 min Lauter 1 qt 1 min pump out mash tun to kettle 3 min Proceed to Boil. Re-Configure hoses to kettle cooling config. 20 min Run Hot water through coil 5 min Collect sample for OG reading and begin ice water cooling to 68F (be careful with glassware) 10 min Adjust OG to target, if necessary. Add bittering hops and start timer. 60 min Measure all hop additions and prestage 10 min Clean out mash tun. 10 min Sanitize carboy, clean and Sanitize temp probes, reset 2 boxes to 22. Wrap carboys with Blankets. Test Blankets. 15 min Add all hops at proper time Start pump to sanitize with 10 min remaining in boil 10 min Add Whirlpool hops and stop boil 2 min Stir vigorously to set up whirlpool 2 min Start pump to whirlpool for 5-10 min 10 min Turn on cold water 1 min Recirc wort to kettle until strike temp is achieved 15 min Collect sample for FG reading (be careful of Glassware) 1 min Pitch yeast. 10 min run wort into carboy slowly 10 min Oxygenate wort 5 min sanitize and install probe and airlock into carboy. 5 min Wrap heating blanket and insulation around carboy and place into refrigerator 5 min Set frig at 11 C and set carboy blanket at 20C 5 min Clean out keg with hose 10 min Replace keg and add PBW cleaner and hot water. Add coil into loop and Restart recirc loop. 20 min Pump out PBW to Drain and Add hot water to keg 5 min run in water to keg while pumping to drain. 5 min Recirc water to kettle 5 min stow all hoses, and stow all equipment. 5 min