Well... Brew day started at 4:30AM this morning to beat the heat. I brew on a 16 gallon, recirculating eBIAB rig with a 5500W element that is PID controlled. As usual I brought 5 gallons to a boil and then ran it through the various lines then pumped it through the CFC to sanitize it. All is well.
I recently moved my temperature probe from a tee in the lid - on the recirculation line - to a cross that I put on prior to the ball valve on the out put from the kettle. The idea was that hot wort would always be in contact with the probe so no worries about over heating the strike water when I take the lid off to dough in....wrong!
In the past I learned to shut the element off when doughing in so with the flow off to the recirculation line the PID wouldn't call for heat. My last brew - with the new temp probe placement - instinctive I killed the element before doughing in. I noticed that brew day that unless liquid was flowing through the out put, the temp probe and the analogue gauge would not agree...the temp probe cooled off drastically.
Well blame it on not enough coffee or stupidity, this morning I took the lid off when my kettle reached strike temp and started doughing in. 7# in I glanced at the analogue temp gauge and it read 168*!! (mash temp is to be 152 - I dough in at mash temp as my kettle will bring it up to temp in a couple of minutes tops.) So I immediately turned on the pump to the whirlpool and started stirring like crazy to try to dissipate some of the heat. The temp dropped pretty quickly down to about 165*. Since my grain bill is 16* and was at 62* I decided to dump it in fast (mistake? Did I cook my grain?). After stirring in the rest of the grain I was down to about 161*. I kept stirring and then switched the pump to recirculate as that hose is longer - more surface area to cool. The temp kept dropping but took 25 minutes to reach 152....
I hope this brew turns out OK... I'm thinking my conversion will be way less than my normal 85/90% and so long to the drier beer I was shooting for.
For those interested here is the recipe:
Juicy IPA
14# Two row - 81%
2# Munich - 12%
12oz 40L - 4%%
8oz White Wheat - 3%
90 minutes at 152
Magnum - .4oz - 60 minutes
Simcoe - .5oz - 60 minutes
Simcoe - .75oz - 15 minutes
Amarillo - .75oz - 15 minutes
Mosaic - .5oz - 15 minutes
Whirpool 10 minutes - then cool to 170 for 1 hour hop stand keeping whirlpool running (but not through CFC)
Simcoe - 1.5oz
Amarillo - .75oz
Mosaic - 1.5oz
Dry hops - usually 4 days - hops in separate bags:
Simcoe - 2oz
Amarillo - .5oz
Mosaic - 1.5oz
Yeast US-05
This beer is cloudy with an "in your face" citrus favor...strangley not "cat pissy" at all from all that Simcoe!
Well hoping this is almost as good as the last couple of batches!!
Cheers! Don
I recently moved my temperature probe from a tee in the lid - on the recirculation line - to a cross that I put on prior to the ball valve on the out put from the kettle. The idea was that hot wort would always be in contact with the probe so no worries about over heating the strike water when I take the lid off to dough in....wrong!
In the past I learned to shut the element off when doughing in so with the flow off to the recirculation line the PID wouldn't call for heat. My last brew - with the new temp probe placement - instinctive I killed the element before doughing in. I noticed that brew day that unless liquid was flowing through the out put, the temp probe and the analogue gauge would not agree...the temp probe cooled off drastically.
Well blame it on not enough coffee or stupidity, this morning I took the lid off when my kettle reached strike temp and started doughing in. 7# in I glanced at the analogue temp gauge and it read 168*!! (mash temp is to be 152 - I dough in at mash temp as my kettle will bring it up to temp in a couple of minutes tops.) So I immediately turned on the pump to the whirlpool and started stirring like crazy to try to dissipate some of the heat. The temp dropped pretty quickly down to about 165*. Since my grain bill is 16* and was at 62* I decided to dump it in fast (mistake? Did I cook my grain?). After stirring in the rest of the grain I was down to about 161*. I kept stirring and then switched the pump to recirculate as that hose is longer - more surface area to cool. The temp kept dropping but took 25 minutes to reach 152....
I hope this brew turns out OK... I'm thinking my conversion will be way less than my normal 85/90% and so long to the drier beer I was shooting for.
For those interested here is the recipe:
Juicy IPA
14# Two row - 81%
2# Munich - 12%
12oz 40L - 4%%
8oz White Wheat - 3%
90 minutes at 152
Magnum - .4oz - 60 minutes
Simcoe - .5oz - 60 minutes
Simcoe - .75oz - 15 minutes
Amarillo - .75oz - 15 minutes
Mosaic - .5oz - 15 minutes
Whirpool 10 minutes - then cool to 170 for 1 hour hop stand keeping whirlpool running (but not through CFC)
Simcoe - 1.5oz
Amarillo - .75oz
Mosaic - 1.5oz
Dry hops - usually 4 days - hops in separate bags:
Simcoe - 2oz
Amarillo - .5oz
Mosaic - 1.5oz
Yeast US-05
This beer is cloudy with an "in your face" citrus favor...strangley not "cat pissy" at all from all that Simcoe!
Well hoping this is almost as good as the last couple of batches!!
Cheers! Don