1. Mash in (20 liters of water) at 67 degrees C for 15 min and then 60 min mash.
2. Mash out at 76 C for 10 minutes
3. Sparge slow with 12 liters of water at 78 C up to 29 liters of wort
4. Boil for 60 min and add hops acc to recipe. Use a hop spider or bag for centennial.
OBS! Add 1/2 teaspoon yeast nutricient at 15 min.
WHIRLPOOL: Remove hopsmider and stir up a whirlpool.
The whirlpool hops (0 min) are added at flameout in whirlpool, and allowed to steep for 10 minutes before chilling starts (original recipe 17 minutes steep).
5. Chill to 25 C and then start racking it over to sanitized bucket. Leave the chilling spiral in the malt pipe while doing this.
6. Measure OG
7. When all the wort is racked over to the bucket and below 22 C - Pitch in the dry yeast, close lid and oxygenize by shaking/rotating vessel.
8. Start fermentation and keep it at 20 - 21 C until fermentation is complete (ca 9-12 days).
9. Add Mosaic & Simcoe dry hops when the ”major” fermentation has slowed down (when bubbles is aprox 2 BPM (aprox 4-5 days before cold crash will be done)..
10. The final dry hop of Simcoe is added when fermentation is complete 2 days before cold crash will be done.
11. Cold crash: the 2nd day after second dry hop, put the fermentation bucket in a cold place (0-8 C) for 2 days. Then it’s ready for bottling!
On bottling day:
1. Add sugar syrup in a new sanitized bucket before racking over the condition. (Syrup = 5g table sugar / liter wort). Be sure of not get to much oxygen in the condition when racking. Use a sanitized hop-bag in the end of the tube to prevent hop fragments entering the new bucket.
2. Bottle the condition in sanitized bottles.
3. Bottle and store in 20 C for 2 weeks.
Batch #1 - notes
Mashed for approx 80 min (instead of 60) due to problems with circulation (bazooka filter clogged and had to be removed). Bad filtering and sparging due to a too compact malt bed.
OG 1054
Fermentation started after 36 hrs in 19-20,5 C (room temp)
BATCH #1: Fermentation started 2022-04-24, Dry hop 1: 2022-05-09 (7 days before secondary fermentation), Dry hop 2: 2022-05-14 (2 days before secondary fermentation). Racking to new bucket (for secondary fermentation for 3 days): 2022-05-16. Cold crash: 2022-05-19 for 24 hrs. Bottling: 2022-05-20. Notes: The dry hop 1 was in 2 days more than recipe because of a journey I had to do. Since the fermentation still wasn’t over I made the decision to rack over the beer to a new bucket for a secondary fermentation. The reason was that I wouldn’t want the dry hops adding any “grassy” flavours to the beer and still let the fermentation be finished. The secondary bucket was filled with CO2 before the racking. A hop bag was used to filter the solution to prevent any hop fragments entering the secondary bucket.
Fermentation started 2022-04-28, 08:00 (aprox)
DRY HOP #1: Pitched in 50g Mosaic & 50g Simcoe 2022-05-09, 08:00 (12 days after fermentation started when BPM was down at 2 BPM).
BATCH #1, Brewday 2022-04-26, OG 1054. /// First time using my Bulldog Master Brewer. A lot of problems… Problem 1: The bazooka filter clogged totally after ten minutes mash. Problem 2: The maltbed became to thick like dough. Problem 3: Bad construction of ring for putting the maltpipe in 2 levels. Problem 3: The same ring fell down to the bottom of boiler. Problem 4: The edges of the u-shaped ring for lifting the malt pipe was too long and hooked in the ring. Problem 5: Sparging incomplete and ineffective due to thick maltbed. Had to make channels all the way through the malt bed with my spatula to make the wort run through…
Problem 6: (my fault) Opened the bottom valve by mistake and pumped in about 5 litres of water straight into boiler…. (one of the reason OG only got to be 1054). Boil went well. FOR BATCH #2 with this brewer I made som adjustments of the equipment. These are noted in recipe for RACKARNS GALAXY.
{"RecipeId":102930,"RecipeTypeId":10,"OriginalRecipeId":53123,"UnitType":"m","IbuFormula":"t","CreatedBy":113774,"Name":"Rackarns APA Mosaic","Description":"1. Mash in (20 liters of water) at 67 degrees C for 15 min and then 60 min mash.\n2. Mash out at 76 C for 10 minutes\n3. Sparge slow with 12 liters of water at 78 C up to 29 liters of wort\n4. Boil for 60 min and add hops acc to recipe. Use a hop spider or bag for centennial.\nOBS! Add 1/2 teaspoon yeast nutricient at 15 min. \nWHIRLPOOL: Remove hopsmider and stir up a whirlpool.\nThe whirlpool hops (0 min) are added at flameout in whirlpool, and allowed to steep for 10 minutes before chilling starts (original recipe 17 minutes steep).\n5. Chill to 25 C and then start racking it over to sanitized bucket. Leave the chilling spiral in the malt pipe while doing this.\n6. Measure OG\n7. When all the wort is racked over to the bucket and below 22 C - Pitch in the dry yeast, close lid and oxygenize by shaking/rotating vessel.\n8. Start fermentation and keep it at 20 - 21 C until fermentation is complete (ca 9-12 days).\n9. Add Mosaic \u0026 Simcoe dry hops when the ”major” fermentation has slowed down (when bubbles is aprox 2 BPM (aprox 4-5 days before cold crash will be done)..\n10. The final dry hop of Simcoe is added when fermentation is complete 2 days before cold crash will be done.\n11. Cold crash: the 2nd day after second dry hop, put the fermentation bucket in a cold place (0-8 C) for 2 days. Then it’s ready for bottling!\n\nOn bottling day:\n1. Add sugar syrup in a new sanitized bucket before racking over the condition. (Syrup = 5g table sugar / liter wort). Be sure of not get to much oxygen in the condition when racking. Use a sanitized hop-bag in the end of the tube to prevent hop fragments entering the new bucket.\n2. Bottle the condition in sanitized bottles.\n3. Bottle and store in 20 C for 2 weeks.\n\nBatch #1 - notes\nMashed for approx 80 min (instead of 60) due to problems with circulation (bazooka filter clogged and had to be removed). Bad filtering and sparging due to a too compact malt bed.\nOG 1054\nFermentation started after 36 hrs in 19-20,5 C (room temp)","ImageUrlRoot":null,"StyleId":"18B","StyleName":"American Pale Ale","BatchSize":22,"BoilSize":29,"BoilTime":60,"Efficiency":0.69,"DateCreated":"\/Date(1651046656290)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.054258618386368,"Fg":1.0108517236772736,"Srm":4.0426927658223111,"Ibu":25.73188406390782,"BgGu":0.47424510297469563,"Abv":5.5994894174731886,"Calories":180,"AverageRating":4.666666666666667,"TastingNoteCount":3,"Fermentables":[{"Per":"82","Amt":"4.5","Ppg":"39","L":"2","Use":"Mash","Id":"551766","IngId":"569","Name":"Pale Ale - DE","CustomName":"","Rank":"2"},{"Per":"15","Amt":"0.8","Ppg":"33","L":"2","Use":"Mash","Id":"551768","IngId":"11","Name":"Carapils - DE","CustomName":"","Rank":"4"},{"Per":"4","Amt":"0.2","Ppg":"27","L":"3","Use":"Mash","Id":"551769","IngId":"474","Name":"Acidulated Malt - DE\r","CustomName":"","Rank":"6"}],"Hops":[{"Amt":"25","Type":"Pellet","Use":"Boil","Min":"45","Day":"0","AA":"10.1","Ibu":"25.7318840639078","Id":"573220","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"1"},{"Amt":"50","Type":"Pellet","Use":"Boil","Min":"0","Day":"0","AA":"11.4","Ibu":"0","Id":"573221","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"2"},{"Amt":"50","Type":"Pellet","Use":"Boil","Min":"0","Day":"0","AA":"12.8","Ibu":"0","Id":"573222","IngId":"29","Name":"Simcoe ","CustomName":"","Rank":"3"},{"Amt":"50","Type":"Pellet","Use":"DryHop","Min":"0","Day":"5","AA":"11.4","Ibu":"0","Id":"573223","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"4"},{"Amt":"50","Type":"Pellet","Use":"DryHop","Min":"0","Day":"5","AA":"12.8","Ibu":"0","Id":"573224","IngId":"29","Name":"Simcoe ","CustomName":"","Rank":"5"},{"Amt":"50","Type":"Pellet","Use":"DryHop","Min":"0","Day":"2","AA":"12.8","Ibu":"0","Id":"573225","IngId":"29","Name":"Simcoe ","CustomName":"","Rank":"6"}],"Yeasts":[{"Atten":"0.8","Id":"153053","IngId":"3193","Name":"Mangrove Jacks M44","CustomName":"","Rank":"1"}],"Others":[{"Amt":"10","Unit":"each","Use":"Boil","Id":"101026","IngId":"8539","Name":"Irish Moss nutricient 15min","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[]}
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