Careful when you open the valve to your counter flow heat exchanger

[JohnRudolfLewis]

There I was, enjoying an evening brewing session after a long day of chores around the house. So looking forward to tasting this new attempt at a Hazy-IPA a few weeks hence. Totally chill. The boil was over, it was time to chill the wort down to my whirlpool hops addition temperature. I cracked open the valve on the heat exchanger, and out came a nasty surprise.



The wife wanted me to go to the emergency room. I insisted on getting this batch into the fermenter first. Bucket of ice water made it bearable. Once my hand was no longer submerged in cold water, OMG worst burn ever!!!

Gonna have to nickname this beer...... "Afterburn"

 

[seatazzz]

AAAAgggh!!! Ouch! I did that once, but the runaway hose from the wort chiller sprayed my chest & face instead...got 1st degrees on my face, but 2nd degree on the boobs. Feel your pain!

 

[JohnRudolfLewis]

Thought I'd share the renamed recipe.... I'll update you all once it is finished with some tasting notes...

[pre]
BeerSmith 3 Recipe Printout - http://www.beersmith.com
Recipe: Rudy's Afterburn IPA
Brewer: John Rudolf Lewis
Asst Brewer:
Style: Specialty IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.49 gal
Post Boil Volume: 5.99 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 5.1 SRM
Estimated IBU: 54.9 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 72.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
8.48 gal Sammamish, WA Water 1 - -
4.56 g Calcium Chloride (Mash) Water Agent 2 - -
2.13 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
1.21 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
0.08 g Salt (Mash) Water Agent 5 - -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 60.3 % 0.62 gal
1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 7 11.3 % 0.12 gal
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 8 9.5 % 0.10 gal
1 lbs 4.0 oz Wheat, Flaked (1.6 SRM) Grain 9 9.5 % 0.10 gal
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10 5.7 % 0.06 gal
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 11 3.8 % 0.04 gal
4.79 g Calcium Chloride (Sparge) Water Agent 12 - -
2.23 g Epsom Salt (MgSO4) (Sparge) Water Agent 13 - -
1.27 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 14 - -
0.08 g Salt (Sparge) Water Agent 15 - -
1.00 oz Denali (Exp 06277) [15.00 %] - Boil 60.0 min Hop 16 47.3 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17 - -
1.00 oz Denali (Exp 06277) [15.00 %] - Steep/Whirlpool Hop 18 2.6 IBUs -
1.00 oz El Dorado [15.00 %] - Steep/Whirlpool 30.0 min, Hop 19 2.6 IBUs -
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 min, 15 Hop 20 2.4 IBUs -
2.0 pkg Dry Hop (Imperial Yeast #A24) Yeast 21 - -
2.00 oz Orange Zest (Primary 2.0 days) Spice 22 - -
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 23 0.0 IBUs -
1.00 oz El Dorado [15.00 %] - Dry Hop 6.0 Days Hop 24 0.0 IBUs -
1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 25 0.0 IBUs -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Days Hop 26 0.0 IBUs -
1.00 oz Citra [12.00 %] - Dry Hop 2.0 Days Hop 27 0.0 IBUs -
1.00 oz El Dorado [15.00 %] - Dry Hop 2.0 Days Hop 28 0.0 IBUs -
1.00 oz Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 29 0.0 IBUs -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Days Hop 30 0.0 IBUs -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs 3.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.53 qt of water at 159.1 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (0.90gal, 3.44gal) of 168.0 F water
Notes:
------


Created with BeerSmith 3 - http://www.beersmith.com
-------------------------------------------------------------------------------------
[/pre]

 

[marchuk96]

Thought I'd share the renamed recipe.... I'll update you all once it is finished with some tasting notes...

[pre]
BeerSmith 3 Recipe Printout - http://www.beersmith.com
Recipe: Rudy's Afterburn IPA
Brewer: John Rudolf Lewis
Asst Brewer:
Style: Specialty IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.49 gal
Post Boil Volume: 5.99 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 5.1 SRM
Estimated IBU: 54.9 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 72.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
8.48 gal Sammamish, WA Water 1 - -
4.56 g Calcium Chloride (Mash) Water Agent 2 - -
2.13 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
1.21 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
0.08 g Salt (Mash) Water Agent 5 - -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 60.3 % 0.62 gal
1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 7 11.3 % 0.12 gal
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 8 9.5 % 0.10 gal
1 lbs 4.0 oz Wheat, Flaked (1.6 SRM) Grain 9 9.5 % 0.10 gal
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10 5.7 % 0.06 gal
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 11 3.8 % 0.04 gal
4.79 g Calcium Chloride (Sparge) Water Agent 12 - -
2.23 g Epsom Salt (MgSO4) (Sparge) Water Agent 13 - -
1.27 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 14 - -
0.08 g Salt (Sparge) Water Agent 15 - -
1.00 oz Denali (Exp 06277) [15.00 %] - Boil 60.0 min Hop 16 47.3 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17 - -
1.00 oz Denali (Exp 06277) [15.00 %] - Steep/Whirlpool Hop 18 2.6 IBUs -
1.00 oz El Dorado [15.00 %] - Steep/Whirlpool 30.0 min, Hop 19 2.6 IBUs -
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 min, 15 Hop 20 2.4 IBUs -
2.0 pkg Dry Hop (Imperial Yeast #A24) Yeast 21 - -
2.00 oz Orange Zest (Primary 2.0 days) Spice 22 - -
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 23 0.0 IBUs -
1.00 oz El Dorado [15.00 %] - Dry Hop 6.0 Days Hop 24 0.0 IBUs -
1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 25 0.0 IBUs -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Days Hop 26 0.0 IBUs -
1.00 oz Citra [12.00 %] - Dry Hop 2.0 Days Hop 27 0.0 IBUs -
1.00 oz El Dorado [15.00 %] - Dry Hop 2.0 Days Hop 28 0.0 IBUs -
1.00 oz Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 29 0.0 IBUs -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Days Hop 30 0.0 IBUs -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs 3.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.53 qt of water at 159.1 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (0.90gal, 3.44gal) of 168.0 F water
Notes:
------


Created with BeerSmith 3 - http://www.beersmith.com
-------------------------------------------------------------------------------------
[/pre]

First off...that looks horrible...your hand that is... and I hope you heal up quick from that... harsh burns are the worst... second your recipe looks great... sounds good with a great combo of hops there and a really good yeast choice... only question would be why 2pks of imperial dry hop and do you normally use 2 pks?. they certainly aren't cheap and just think that might be overkill..your o.g. was projected at 1.060 which if fresh one pack would probably do... imperial says one pack will handle anything up to 1.060 n.p with out a starter...i typically always do a starter no matter what my o.g.is just because that's my practice... I have used this brand of yeast and a few of there varieties multiple times...really quality stuff.. just trying to save ya some dough... heal that hand!!