Brewed this tonight. Just thought some may be interested in my numbers:
All Grain brew 8-31-11 - started @ 3:30PM - completed w/cleanup @ 9:47PM
Equipment = Keggle system consisting of HLT keggle, Boil keggle & Igloo Ice Cube 60qt Mash Tun
Running dual pumps for recirc & HERMS to maintain temp.
All electric 4500w system with Ranco & HighGravity controllers.
Software = BeerSmith 2.0
Drinking Dry Irish Stout during brew & smoking Bacarrat Petite Corona's.
Wort Collected 7
Mash pH = 5.2 - used 80%RODI with 1 Campden Tablet
Mashin w/3.5gal @ 152deg
Sparge with 4gal & recirc with HERMS @ 170deg
Mash pH = 5.2
PreBoil Gravity 1.040 w/refractometer adjusted 1.039 using BeerSmith tools
PreBoil Gravity 1.031 w/hydrometer adjusted 1.042 using BeerSmith Tools
Brix = 10
Sample measured temp 125
hydrometer-1.050 corrected to 1.051 using BeerSmith Tools
refractometer-1.053 corrected to 1.052 using BeerSmith Tools
Sample measured temp 80deg
Pitched @ 72degrees
Total Wort Collected = 5.25 gallons
9-31-11 - Nottingham Yeast pitched, oxygenated with o2 cylinder and product stored in Aquarium room @ 9:30PM
Notty prep'd 30 minutes prior to pitching, added, (as per notty instructions) small amounts of wort to acclimate. Did this on a batch of Centennial Blonde, (recipe by Biermuncher) a few days ago and fermentation was amazing within 8 hours and rolled like a fiend for almost 36 before slowdown.
Hit all the numbers and can't wait to sample finished product.
Will go 10 days approx in primary until SG=1.011 then rack into keg, cold crash & force carb.
Will post what I expect to be excellent results. This is my first attempt at this brew.
Going to Saints VS Titans @ SuperDome tomorrow so It should be kicking well before I leave.