BeerSmith™ Recipe Cloud

Notes

Version 2.0 16.25 gallons of total water to start. salted with minerals. pH adj. w lactic 13 mL - brought pH to 5.55 Doughed in Mash pH after 10 mins 5.2 volume after lauter 13.5 gallons _______________________ Version 1.0 ~14.25 gal. Well water - added 3 g CaCl and Lactic acid to bring the ph 6.75 Brought strike to temperature 172. Doughed in - Mash temp stabilized at 155.5 degF. Mash pH at 5.3 60 mins mash. 20 min Mash out at 170 setting on Tower of Power. Draining and Recirculation orifice size 1.25 gpm. Multiple clogs at the beginning with the oscillating bounce of the auto sparge. Stabilized with the lid slightly ajar and 1.5 gal "suction" in the sight glass (suction being the indicated fluid level that is below the real fluid level). Lautered approx. 11 gal. added 2 gallons of fresh water from the tap. Boiled for 90 mins. Near boil-over at 80 mins with hot break. Recirc coil added at 60 mins. Recirc'd throughout to prevent pump freeze up. Added 4.4 g yeast nutrient and 1 whirlfloc at 15 mins. Added about 0.75 gallon of leftover mash lauter. Added hops at 8 mins. took 38 mins to chill to 68 degrees. Then another 20 minutes allowed to settle. Utilized the Hop Blocker from blichmann. left behind 1 gallon. of kettle trub. pumped into fermenters at 67 degrees. chilled to 45 overnight. Pitched yeast from a 4L starter. Oxygenated for 60 sec.Temperature raised to 50 degrees over 6 hours. after 24 hours no apparent yeast activity. Reoxygenated for 30 sec.