So I got all my ingredients finally... some delays have occurred.
I recently got a new 15 gallon kettle and didn't know the boil off amount. So I tested it out and found out it was about 1.75 gallons per 60 minute boil.
Thus I had to tweak the recipe a bit. Plus I figured with the conical it would waste close to a gallon with trub and yeast dumps.
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 14.2 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
2 lbs Light Dry Extract [Boil 60 Mins]
1 lb Munich Liquid Malt [Boil for 60]
2.00 oz Spalter [3.30 %] - Boil 60.0 min
1.25 oz Spalter [3.30 %] - Boil 45.0 min
5 lbs Munich Liquid Malt [Boil for15 min]
1.5 lbs Caramunich II
1.0 pkg German Ale (Wyeast Labs #1007) in 1 liter starter
Steep Grains for 20-30 mins at 155F in a smaller side pot filled with 1 gallon. While steeping start to boil 6.75 gallons in pot outside. Once steeping is done add it to the full pot.
Add DME and 1# of LME and Hops at 60,
Hops again at 45.
Last 15 minutes of boil add rest of LME.
Once boil is done, cool with wort chiller. Hook up hose and aerator attachment to ball valve and drain wort into conical (I need to get an oxygenation kit
). Place conical in freezer with temp control and let hit ferment temps before pitching and have starter at same temps. After 20-30 minutes drain the settled trub from bottom valve on conical and then pitch yeast.
Primary for 2 weeks or when FG is reached at 58F.
1 day at 62-65F (for a dicytal rest).
Bulk Cold Condition for 4 weeks at 45-50F.
Batch prime, Bottle, let carb at room temp(60F-68F) for 2-3 weeks.
Bottle condition at celler temps ( 55-60F)
My only problem now is I can't seem to locate a dang upright freezer without cooling coil on the shelves. Craigslist has been a huge let down for that last few weeks. I already have a dual stage temp controller. I'm so close now I can taste it.
Again if any tips are out there I would be appreciative.