Marzen Clone Brew Session

Marzen clone 1. 24Hours: Crushed grains to 0.037 inch. Pre-clean equipment. xlb propane tank. 10gal RO water using Saflager 34-70 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, 72F ambient, 60% humidity 3. heat 3.3 gal of 8.25 gal required using RO/filtered H20 for mash in 4. drain mash tun preheat H20 into HLT 5. 3.3 gal H20 temp @ 162F into Mash tun 5. Mash in to meet 152F: To=152 F alcohol thermometer.... 6. Heat 5 gal to 164F into HLT (max capacity adjusted mash thickness to 1.25 qt/lb grain to hold 5 gal in HLT 7. Vorlauf, check starch conversion 8. first running 9. sparge collect 6.5gal, preboil OG= 1.049 @60F 7. ambient temp: 81F Humidity: 59% 12:06. 60min Boil: protein break followed by add 0.25oz Perle hops. - set timer for 45 min 15 min: add 0.5tsp yeast nutrient, 1tsp irish moss, wort chiller to re-sterilize. timer for 10min 5min: 0.25oz Saaz and 0.25oz Hersbrucker aroma hops 0min: Flame out cool wort to 160F, whirlpool and settle 30min. then reinsert chiller to reach 80F post boil volume of 4.25Gal ? adjust trub loss to 0.75gal.... Corrected loss values below for future use. 8. Oxygenate and screen wort into fermenter -Cooled to basement amient temp 67F and pitched Saflager 34/70 yeast on top of wort. 7.6% ABV, OG 1.063, FG 1.005, 92% attenuation with Saflager 34/70 @ 65-68F, 3week ferment, bottled 3.8 gal, great floculation