Goesting Brew Session

5pm Mash in at 153 6:00 - take 1 G and heat - 19 = 1.079 6:07 boil starts 6:15 add 1 L of 100 water to raise temp to 150 6:30 start first runnings 6:45 Get 3 G - 18 = 1.074 6:50 Sparge with 4G at 172-172 - mix at 159-160 7:07 Start second runnings 7:16 Get 3.75 G - 7 = 1.028 7;18 6.75 G in kettle - 12 = 1.048 7:30 90 min boils starts 7:45 turn off small kettle as it almost scorched! 8:00 Add reduced wort and 1 oz Saaz 8:40 Add 1 oz Saaz 8:45 Add Irish moss and Yeast Nutrient and 1 lb Sugar - prior to sugar 16 = 1.065 9:00 Flame out 9:12 Chilled down to 72 9:30 start siphon to fermenter 9:45 5G - 68.5 degrees - 19 = 1.079 9:50 pinch 1L yeast slurry and put in heated tub - set to 76 actual water temp 69 1/5 Post-Boil 19 = 1.079 9 G water in tub with heater set to 76. lower heater to 71-72 (House high around 62) 1/9 Gravity 10.5 = 1.019 Heat .5 lb sugar with just enough water to soak, boil for 5 minutes and then cool to 73 Add to primary. New OG estimate 1.084 ~ 20 brix 1/11 Gravity 9 = 1.007 1/14 Add .5 oz Saaz - 9 = 1.007 1/15 Racked to secondary carboy 1/16 Temp 62-63. About 3 fingers have cleared and appear darker. quite a bit of sediment starting to collect 1/18 Temp 60. About 1/3 has cleared. 1/26 Temp 60 - All has settled out - 9 = 1.007 (banana esters) 3/3 Slightly less banana esters - Gravity 9 = 1.007 Add 177g corn sugar and 1 packet rehydrated champagne yeast to bottling bucket - 3.3Vaolume CO2 Bottled 12 - 22oz; 4 - 16oz; 21 - 12 oz;