FT clone Amber Brew Session

AIH Fat tire clone 1. 24Hours: Crushed grains to 0.028 inch. Pre-clean equipment. new 16lb propane tank. Yeast starter: Using 16oz can of 'Proper' starter with Wyyeast 1272 American Ale II 1.1. shake yeast starter. 2. Preheat mash tun and liquor tank with boiled 4 gal tap water, insert wort chiller to de-scale and pre-clean/sterilize in preheat water instead of boiling in wort only. preheat mash tun first. replace water into HLT when draining. 0904- 2.1 75F grain temp, 66F ambient, just rained 90% humidity 3. first heat: 3.4 gal of 8.4 gal required using RO/filtered H20 to 164F for mash in 4. drain mash tun preheat H20 into HLT 5. 3.4 gal H20 temp @ 164F into Mash tun 5. Mash in to meet 152F: To=153F, 0945. Note: TC are 5F lower than the alcohol thermometer.... 6. Heat 5 gal to 167F into HLT (max capacity adjusted mash thickness to 1.2 qt/lb grain to hold 5 gal in HLT 7. Vorlauf 8. first running 9. sparge collected 7gal, preboil OG 1.042 7. ambient temp: 78F Humidity: 90% 12:06. 75min Boil: protein break followed by add 1oz (4HBU, AA=9.1%) hops. - set timer for 60 min 15 min: add 2.5tsp yeast nutrient, 1tsp irish moss, wort chiller to re-sterilize. timer for 10min 5min: 1oz Saaz aroma hops 0min: Flame out cool wort to 180F, whirlpool and settle. then reinsert chiller to reach 74F 8. Oxygenate and screen wort into fermenter - using glass carboy with blow off tube. 7/26 fermentation vigorous, ambient temp 60F 6.2% ABV, 82% attenuation, good floculation. Wyyeast 1272 American Ale II OG 1.057, FG 1.010, 4 weeks ferment as I was ill and didn't bottle earlier.