Brewpilot
Well-Known Member
Here is the recipe that I created a few weeks back, it is a week in the bottles now and coming of age quite nicely! 2 weeks in primary, 1 week in bottles (buying a secondary this week)
MASH
Grain: American 2 Row Pale (4.75lbs)/Wheat Malt (4 lbs)/American Crystal 20L (1.25 lbs)/Black Malt (1oz)
Infusion mash in lauter tun using thermo-dynamic spreadsheet
Single step infusion with 12qt of 174F water for a target of 155F
Recommended temp was 168F and it settled at 157F no real need to increase temp for cold tun
50 minute mash
1oz of finely crushed black malt added to last 20 minutes of mash to reduce haze and tannin
Occasionally stir mash to reduce hot and cold spots in mash.
Nearly NO temp loss during 50 minute mash perfect!
SPARGE
Sparged with 170F water
No stuck sparge
Returned 5qt of initial runoff for filtration
Ran clear and ran fast, collecting 6.5 gallons with a final runoff SG of 1.018 (could have run off alot more)
PH GOOD
SG was 1.033
BOIL (60 min.)
Approaching 205F be vigilant, the hot break will cause a boil over of massive proportion!
Reduce flame to idle when boil is reached
.5oz Kent Goldings pellets 6.0 AA @ 45 miunutes
.5oz Hallertau pellets 3.3 AA @ 15 minutes
1 tsp. Irish Moss @ 15 minutes
During boil, when adding hops, watch for boil over!
Yiled 5.25 gallons
COOLING
Cooled wort from 200-75F in 30 min.
BEWARE of leaks from hot and pliable hoses on cooling coil
Let sit still for 15 minutes after cooling, then siphoned
SG 1.043
YEAST
Rehydrated 11g of Nottingham Ale yeast in 100ml of 92F water for 15 min.
Introduced .5oz of cooled wort @ 5 min. intervals 3x.
Pitched yeast 8-7-06 5pm @ 76F
FERMENTATION
8-7-06 10pm beginning to ferment @76F
8-8-06 2:30am 1bbl/2sec @77F (very turbulent ferment, never seen this before!)
8-8-06 6pm 2bbl/sec @ 81F 1 Krausen
8-9-06 9pm 1bbl/30 sec @ 76F
8-10-06 9pm 1bbl/30 sec @73F
8-12-06 noon 1bbl/ 90sec @76F
8-13-06 noon 1bbl/90 sec @ 76F
8-15-06 stopped bubbling
Bottled on 8-19-06
1c. Of clover honey with 2c. Boiled water added to 5 gallons of beer.
8-22-06 Very little carbonation, there is some, but LITTLE and absolutely no head. Brewing forum has been contacted about what I am looking at here.
8-26-06 Fully carbonated, the yeasties have been cleaning up a little, the flavor profile is MUCH more favorable, so much so my wife even likes it! Sediment is solid, you can pour out the whole bottle and leave all the sediment behind. Very pleased, brewing rocks. I know, the temps were a little high, but that is as good as it got that week lol. :rockin:
MASH
Grain: American 2 Row Pale (4.75lbs)/Wheat Malt (4 lbs)/American Crystal 20L (1.25 lbs)/Black Malt (1oz)
Infusion mash in lauter tun using thermo-dynamic spreadsheet
Single step infusion with 12qt of 174F water for a target of 155F
Recommended temp was 168F and it settled at 157F no real need to increase temp for cold tun
50 minute mash
1oz of finely crushed black malt added to last 20 minutes of mash to reduce haze and tannin
Occasionally stir mash to reduce hot and cold spots in mash.
Nearly NO temp loss during 50 minute mash perfect!
SPARGE
Sparged with 170F water
No stuck sparge
Returned 5qt of initial runoff for filtration
Ran clear and ran fast, collecting 6.5 gallons with a final runoff SG of 1.018 (could have run off alot more)
PH GOOD
SG was 1.033
BOIL (60 min.)
Approaching 205F be vigilant, the hot break will cause a boil over of massive proportion!
Reduce flame to idle when boil is reached
.5oz Kent Goldings pellets 6.0 AA @ 45 miunutes
.5oz Hallertau pellets 3.3 AA @ 15 minutes
1 tsp. Irish Moss @ 15 minutes
During boil, when adding hops, watch for boil over!
Yiled 5.25 gallons
COOLING
Cooled wort from 200-75F in 30 min.
BEWARE of leaks from hot and pliable hoses on cooling coil
Let sit still for 15 minutes after cooling, then siphoned
SG 1.043
YEAST
Rehydrated 11g of Nottingham Ale yeast in 100ml of 92F water for 15 min.
Introduced .5oz of cooled wort @ 5 min. intervals 3x.
Pitched yeast 8-7-06 5pm @ 76F
FERMENTATION
8-7-06 10pm beginning to ferment @76F
8-8-06 2:30am 1bbl/2sec @77F (very turbulent ferment, never seen this before!)
8-8-06 6pm 2bbl/sec @ 81F 1 Krausen
8-9-06 9pm 1bbl/30 sec @ 76F
8-10-06 9pm 1bbl/30 sec @73F
8-12-06 noon 1bbl/ 90sec @76F
8-13-06 noon 1bbl/90 sec @ 76F
8-15-06 stopped bubbling
Bottled on 8-19-06
1c. Of clover honey with 2c. Boiled water added to 5 gallons of beer.
8-22-06 Very little carbonation, there is some, but LITTLE and absolutely no head. Brewing forum has been contacted about what I am looking at here.
8-26-06 Fully carbonated, the yeasties have been cleaning up a little, the flavor profile is MUCH more favorable, so much so my wife even likes it! Sediment is solid, you can pour out the whole bottle and leave all the sediment behind. Very pleased, brewing rocks. I know, the temps were a little high, but that is as good as it got that week lol. :rockin:
