YEAST STARTER
If able, Repitch Yeast!
MASH
Water Volume: 4 GAL for ~1.25lb/qt ratio.
- Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 2mL
pH: ______
- STRIKE WATER: 162F.
- Add Grains @ 160F.
- Allow Temperature to fall to 150/151F prior to closing lid.
- Total Mash Time: 60 minutes
FINAL MASH TEMP: ____F
FINAL MASH pH: ____
- Add 5L of Boiling Water at the end of Mash and stir into solution
- Begin Vorlauf!
SPARGE
- Heat 7.5gal of Water to 174F. Add to Sparge Vessel.
- Recirculate 4 times prior to collecting wort.
- Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
BOIL
- Check Pre-Boil Gravity (goal: 1.042) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: ____ @ __F
PRE-BOIL pH: ____
- Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: ____
Lactic Acid addition: ____ mL
- Boil for 90 minutes (goal OG: 1.052)
- Add Hallertau Hops @ 60 min.
- Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
- Chill wort rapidly to ~70F after completion of Boil.
- Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
- Gravity feed 5.5gal (20L) of wort from Mash Cooler into Catalyst Fermenter
- Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).
ORIGINAL GRAVITY: ______ (goal: 1.052)
FERMENTATION
- Goal Starting Temp: 48F. Oxygenate for 60s prior to Pitching.
- Pitch yeast @ 48F.
- Hold temperature @ 48F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 50F
carbonate to approximately 2-2.5 volumes
