Brew Day: 09-29-20, Start 7:14 A
Starting Temperature: Air: 59 F, RH: 80%, Grist: 77 F
MASH:
Grain Weight: 9.5 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 152 °F
Grain Temperature: 77 °F
Volume of strike water: 14.25 (Quarts)
Temperature of strike water: 162.0 °F
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 5 ml
Target mash pH: 5.2
Mash pH at Lauter: 5.84
Actual mash temp: 152 F Avg.
Liquor PH: 8.18
<br />
MASH
Start Time: 7:38 AM<br />
End Time: 9:04 AM<br />
Hours:Minutes 1:26<br />
Minutes 86.00<br />
VOURLOF
Start Time: 9:04 AM<br />
End Time: 9:13 AM<br />
Hours:Minutes 0:09<br />
Minutes 9.00<br />
LAUTER TIME:
Liquor Volume: 8 gal.
Lauter Target: 5.6 min./gal.
Start Time: 10:10 AM<br />
End Time: 10:50 AM<br />
Hours:Minutes 0:40<br />
Minutes 40.00<br />
BOIL:
Boil Length Scheduled: 60 Min.
Boil Vol.: 8.1 gal. at 212 F
Boil Starting Gravity (BSG):
Refractometer: 1.039 Not taken
Hydrometer: 1.0XX Not taken
Starting pH: 5.86 (end of Lauter)
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Yeast Nutrient: 4.5 g. Fermkaid @10 min.
Whirlpool Hops added: Yes
Finish Boil Vol.: 7.8 gal.
Boil Ending Gravity (BEG):
Refractometer: 1.046
Hydrometer: 1.042
pH: 5.85
BOIL TIME:
Start Time: 10:06 AM<br />
End Time: 11:11 AM<br />
Hours:Minutes 1:05<br />
Minutes 65.00<br />
COOLING TO 70 F
Start Time: 11:11 AM<br />
End Time: 11:53 AM<br />
Hours:Minutes 0:42<br />
Minutes 42.00<br />
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.
FERMENTATION:
Hydrometer SG: 1.042
09-29-20: Temp Controller set to 66: 66-67 F, Day 1
10-01-20: Temp Controller set to 67: 67-68 F, Day 3
10-03-20: Temp Controller set to 70: 68-69 F, Day 5
10-04-20: Temp Controller set to 70: 70-71F, Day 6
10-04-20: Dry hop added, Day 6
10-06-20: Apparent physical activity stopped, Day 8
10-06-20: Hydrometer Gravity: 1.004, Day 8
10-06-20: Start Diacetyl rest, Day 8
10-08-20: End Diacetyl rest, Day 10
10-08-20: Cold crash start, Day 10
10-XX-20: Transfer Beer to keg. Day XX
10-XX-20: 3 Min. @30 psi speed carbonation, Day XX
09-XX-20: Hydrometer Gravity: 1.0XX, Day XX
09-XX-20: Reduce keg pressure to 11 p.s.i. , Day XX
MASH/LAUTER/GRIST/BOIL NOTES:
XX
FERMENTATION NOTES:
Reused yeast from 8/25/20 Vote Responsibly IPA. Harvested on 9/10/20
TASTING NOTES:
Conditioning took 3 weeks to smooth out flavor.
Hop character subdued.
Decent not great.
Perhaps add more caramel malts, melanoid malts or Munich malts.
MISC. NOTES:
Had 1/2" head fermentation krausen on 9/30, 1 day after drawing from the kettle in the hydrometer tube. Must have been from wild yeast! Never happened before.
ADDED INGREDIENTS
None
WATER:
Brewlab Plus Results Date: 8/2/2020
Test results from below: Water: San Diego Miramar
Total Hardness 180 Step 1: ppm Total Hardness CaCO3 ppm <br />
Calcium Hardness 80 ppm Calcium Hardness CaCO3 <br />
Magnesium Hardness 100 ppm Magnesium Hardness CaCO3 ppm <br />
Mg+2 24 <br />
Chloride 125 ppm Chloride <br />
Sulfate 150 ppm Sulfate <br />
Total Alkalinity 125 Total Alkalinity (CaCO3) <br />
Bicarbonate 150 Bicarbonate (HCO3) ppm <br />
Residual Alkalinity 37 ppm CaCO3 Residual Alkalinity <br />
Sodium 129 ppm Sodium estimate <br />
TASTING NOTES:
XX
MASH & LAUTER:
https://www.morebeer.com/content/sparge_water_calculator
Variables;
Batch Size 6 Gallons
Grain Bill 15.25 Lbs
Boil Time 1 Hours
Trub Loss .75 Gallons
Equipment Loss 1 Gallons
Mash Thickness 1.5 Qts/Lbs
Grain Temperature 78 F
Target Mash Temperature 153 F
Total Water Needed: 11.06 Gallons, 41.88 Liters
Mash Water Needed: 5.72 Gallons, 21.65 Liters
Sparge Water Needed: 5.35 Gallons, 20.24 Liters
Strike Temperature: 163 F, 73 C
Pre-Boil Wort Produced: 8.08 Gallons, 30.59 Liters
