Strike temp: 162.5F, Strike volume: 3.13gal, Grain Temp: 80F, Mash temp: 151F for 60mins. First Runnings: 2.5 gallons Brix 16.5, Mashout volume: 1.5 gal at boiling brought mash to 164F. Sparge water: 3.25 gal @ 171F brought mash temp to 162. Sparge: 3.75 gal Brix 7.8 Pre boil: Brix 10.2, Volume 6.25 gal. Final Post Boil: Brix 12.5 at 5.25 gal. Ran wort chiller till temp leveled out at ~88F. Transferred 5.25 gallons to fermenter and placed in fermentation chiller (chiller set to 65F /- 2). Pitched 2 packets of yeast at 73F.
Mashout volume needs to be larger to get our mash temp up.
Strike temp: 164.2F, Strike volume: 3.8, Grain Temp: 81F, Mash temp: 153F, Mashout volume: 1.6gal @ 212F, Mashout temp: 164F.
First Runnings: Brix 17, PH 4.8, Volume 3.5gal
Sparge water: 4.4gal @ 169F, grain temp 158F final temp 163F
Sparge: Brix 5.8, PH 4.8, Volume 3 gal
Pre boil: Brix 13.2, Volume 6.5 gal
Post boil: Brix 14, Volume 5.3gal
Ran wort chiller for 30 minutes temp leveled out at 88F. Transferred 5 gallons to fermenter and placed in fermentation chiller (chiller set to 49F /- 2). Approximately 5 hours later, pitched 4 packets yeast at 59F and swirled fermenter. Swirled fermenter 12 hours later. And now we play the waiting game.
Chiller remained at 49F for 2 weeks 2 days. Increased 5F every day till 65F. 3 Days at 65F for the diacetyl rest before dropping 5F a day till 40F for lagering.
Steeped grains in 4 gallons of distilled water for 30 min. Temp started at 156F and ended at 145F. No heat added.
Brought to boil and added DME, hot break occurred within 1-2 minutes and first hop addition was added. 45 min in wort chiller was added to start sanitizing. Hop additions went as described in recipe.
Wort chiller brought the temp from boiling to 86F in 15 minutes. Wort was strained into carboy using strainer and funnel but some wort was spilled. Still able to fill the carboy sufficiently but a new method will be needed prior to full 5 gallon boils. Carboy went into chiller with the temp controller probe directly in the wort. After an hour yeast was pitched at 78F. Fermentation chiller set to 67 -1.5F.
0.8L yeast starter ran for 36 hours on stir plate and an additional 8 hours sitting out.
Pitched yeast at 63F 5 hours after the boil was conplete. 3.5 gallons of water at 34F brought the total temperature only to 79F.
Yeast cake was very compact and not all of it made it into the fermentor. Magnetic stir bar fell into the fermentor.
Fermented at 58 /-2F for 10 days. Swirled and continued fermenting at 63 /-2F for 4 additional days.
Bottled with corn sugar and left at room temp for 10 days to carbonate.
Brian's batch conditioning at 63 /-F after carbonation.