10 Gallon Batch (we split it in two so we each had a 5 gal batch). RO water with 10gm of gypsum and 1gm of CaCl added.
18lbs of 2Row
4.5lbs of Munich
1lb of C40
1lb Carapils
3lb of Rye
Mash at 152 for 90 mins.
Two cooler method, fly sparge. Sparge water at 180, 30 min sparge. Runnings at
gravity of 12 when we stopped sparging. Sparge water did not have gypsum or CaCl
added.
Boil hops:
2oz Apollo @ first wort
2oz simcoe @ 30
2oz Columbus @ 20
3oz Centenniel @ 10
3oz Columbus @ 5
3oz Simcoe @ Flameout
2oz Cascade @ Flameout
Dry hops:
2oz Centenniel @ day 7
1oz of Cascade @ Day 7
2oz of Nelson @ Day 10
2Oz of Simcoe @ day 14
1600ml White Labs Cal ale yeast starter, pitched after 24 hours in the beaker.
Ferm temp at 67-68deg for 99% of the time, but peaked at 71deg for a few hours when yeast went nuts. Blow off used
but replaced with an airlock after 7 days.
Kegged on day 21. Tasted amazing and had good aroma. (I filtered with 1micron filter from keg one to two… I did notice lines were backwards, going from keg out to filter out,etc… but I was already 10 mins into filtration so I left it) both were first cleaned with PBW (sat for 30 mins at about 140deg… ran from keg one to two thru lines) then rinsed 4 times with tap water, then filled with sanitizer for 30 minutes (15 mins per side). About 1 gallon PBW, 1 gal tap and 1 gal san run through all lines.
Day 26 I tried it after force carbing at 30 for 1 day, then 20 for 2, then 15 until last night. Very light aroma but flavor was spot on. Super mild medicinal smell has me a little worried. The only thing I can attribute this to is filling the better bottles with hose water to dilute the sanitizer. Maybe a little stuck around?
Today is day 27.