10 pounds US pilsner
1 pound Belgian Light Candy Sugar
1 pound Carrot blossom Honey.
.5 oz. Magnum 90 min.
1 oz. Argentine Cascade 30 min.
Irish moss 15 min.
1 oz. Vangard 15 min.
1 oz. Vangard 5 min.
One gallon wyeast 1388 starter
I did a decotion mash. Started at 105f, took about 1/3 of the thickest of the mash and heated it to 153 for 20 min rest in the pot then boiled it just past hot break and added it back. The mash was 130f or so. I let it sit 10 min then pulled a little less then 1/3 of the mash and heated it to 153 for a 20 min rest in the pot then boiled it past hot break. When I added it back the mash was like 145f and was already very sweet. I let it sit like that for a half hour then pulled a few quarts and boiled it and added back and the mash hit 150. I let that sit a bit then pulled another gallon boiled it and the mash was in the high 150s. I let it sit until I felt certain of full conversion. Then I pulled another gallon of pure wort to boil for mash-out. Ended it by manually fly spaging until I had just over 7 gallons for a 90 min boil. After boil I had 80% brewhouse efficiency (my best yet) and I hope it's a very fermentable wort.
That was two days ago. It went from 1.060 to 1.022 this morning when the bubbling had slowed to a crawl. I boiled the candy sugar and some watter for about 15 min, took it off the heat and added the honey to it. When that syrup cooled below 90f I added it in. Within minutes it was bubbling away as fast as ever. :rockin:
I'm going to warm it up in two days to get it to dry out as much a possible.
Any comments? Anything wrong? Can I make it better somehow?
1 pound Belgian Light Candy Sugar
1 pound Carrot blossom Honey.
.5 oz. Magnum 90 min.
1 oz. Argentine Cascade 30 min.
Irish moss 15 min.
1 oz. Vangard 15 min.
1 oz. Vangard 5 min.
One gallon wyeast 1388 starter
I did a decotion mash. Started at 105f, took about 1/3 of the thickest of the mash and heated it to 153 for 20 min rest in the pot then boiled it just past hot break and added it back. The mash was 130f or so. I let it sit 10 min then pulled a little less then 1/3 of the mash and heated it to 153 for a 20 min rest in the pot then boiled it past hot break. When I added it back the mash was like 145f and was already very sweet. I let it sit like that for a half hour then pulled a few quarts and boiled it and added back and the mash hit 150. I let that sit a bit then pulled another gallon boiled it and the mash was in the high 150s. I let it sit until I felt certain of full conversion. Then I pulled another gallon of pure wort to boil for mash-out. Ended it by manually fly spaging until I had just over 7 gallons for a 90 min boil. After boil I had 80% brewhouse efficiency (my best yet) and I hope it's a very fermentable wort.
That was two days ago. It went from 1.060 to 1.022 this morning when the bubbling had slowed to a crawl. I boiled the candy sugar and some watter for about 15 min, took it off the heat and added the honey to it. When that syrup cooled below 90f I added it in. Within minutes it was bubbling away as fast as ever. :rockin:
I'm going to warm it up in two days to get it to dry out as much a possible.
Any comments? Anything wrong? Can I make it better somehow?