| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3 lb | Briess - DME Munich | 45 | 8 | 76.9% | |
| 0.30 lb | Crisp Malting - Roasted Barley - (late mash tun addition) | 31.28 | 520 | 7.7% | |
| 0.30 lb | Briess - Chocolate - (late mash tun addition) | 25 | 350 | 7.7% | |
| 0.20 lb | Weyermann - Carafa II - (late mash tun addition) | 31.5 | 415 | 5.1% | |
| 0.10 lb | Bairds - Crystal Malt 150 - (late mash tun addition) | 34 | 57 | 2.6% | |
| 3.90 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.40 oz | CTZ | Pellet | 16 | Boil | 60 min | 53.62 | 28.6% | |
| 0.50 oz | Hallertau Mittelfruh | Pellet | 5.4 | Boil | 5 min | 4.51 | 35.7% | |
| 0.50 oz | Hallertau Mittelfruh | Pellet | 5.4 | Hop Stand | 15 min | 3.72 | 35.7% | |
| 1.40 oz / $ 0.00 | ||||||||
| Wyeast - German Ale 1007 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Method: sucrose Amount: 2.1 oz Temp: 58 °F CO2 Level: 2.5 Volumes |
| Water | Gallons | Quarts |
|---|---|---|
| Heat water added to kettle (equipment estimates 4.91 g | 19.6 qt) | 4.11 | 16.4 |
| Mash volume with grains (equipment estimates 4.91 g | 19.6 qt) | 4.18 | 16.7 |
| Grain absorption losses (steeping) | -0.11 | -0.5 |
| Volume increase from sugar/extract (early additions) | 0.22 | 0.9 |
| Pre boil volume (equipment estimates 5.02 g | 20.1 qt) | 4.22 | 16.9 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.03 | -0.1 |
| Post boil volume | 2.74 | 11 |
| Hops absorption losses (whirlpool, hop stand) | -0.02 | -0.1 |
| Going into fermentor | 2.72 | 10.9 |
| WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ. | ||
| Total: | 4.11 | 16.4 |
| Equipment Profile Used: | System Default | |
| Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
|---|---|---|---|---|---|---|---|---|
|
12/18/2022 4:38 PM over 2 years ago |
-2 | Other |
12/18/2022 9:41 PM over 2 years ago |
I'm going to make a two step starter to get my German Ale Yeast 1007 up to a health and cell count that I can pitch. I'm starting with a small amount of yeast (~5ml?) in a jar in my fridge that has been there for half a month in distilled water. Using: https://www.morebeer.com/content/yeast_pitch_calculator with Stir Plate (C White.) as method of aeration. Will ferment starter batches in the fermentation vessel at 64 degrees. Wort Properties - Pitch rate: Ale-0.75 - Batch volume: 2.72 gallons - OG: 1.054 - Yeast Cells Needed: 103 billion Liquid yeast properties - Initial cell count 10 billion (conservative, I think, estimate?) - Production date: 11/21/2022 (this was when it was harvested by top cropping) - Viability: 78% - Viable cells: 7.8 billion Step 1 - Volume: 0.5 liters - Gravity: 1.025 -- the idea is to resuscitate the yeast with a gentle, small stater. Also, will add a small pinch of yeast nutrient. - DME needed: 1.26oz - Innoc rate: 15.62 - Growth factor: 3.55 Step 2 - Volume: 1 liter - Gravity: 1.040 - DME needed: 4.03oz - Innoc rate: 36 - Growth factor: 2.42 EDIT: I forgot to add the yeast nutrient to the first step of the starter, so I put it in a small tea cup in boiling water for 10 min... a pinch of nutrient, and then added to the starter. I pitched the yeast and put on the stir plate. It looks like I didn't do a very good job of rinsing, there is a significant portion of what I'm going to call "foreign matter" (greenish brown) in the yeast jar that I pitched. Hopefully it is harmless. Also, the nutrient solution heated up the starter a little bit to 72. I figured that was fine to pitch it because it's cleaning day and I was eager to get on with other things, but I realize that may have been a mistake because now it will be cooling down to 65 while it's starting to ferment, giving the yeast potentially mixed messages about whether to start going or to stop and go to sleep. Hopefully it doesn't impact yeast *health* is my main concern. |
||||
|
12/19/2022 6:54 AM over 2 years ago |
-1 | Other |
12/19/2022 6:54 AM over 2 years ago |
Thinking through the starter steps. I'm going to turn of the stir plate before bed. That gives about 12 hours on and 12 off. Perhaps around 10am tomorrow I'll crash it. Not sure how long I should give it. Maybe pitch into step 2 around 2pm. It makes sense then to put the step 2 wort in the fermentation chamber to warm up in the morning when I crash step 1. Basically, switch positions and wait until step 2 comes up to temp. Then, from 2pm on Monday, to 2pm on Tuesday is the 12 hours on for step 2. Turn the starter off and give it until I start brewing... 6pm to start cold crashing it. Then pitch at maybe 9:30. Not ideal, but that seems workable. I'll be *very* curious to see how this propagation goes. Hopefully it looks, smells, tastes healthy. |
||||
|
12/19/2022 10:39 PM over 2 years ago |
-1 | Other |
12/19/2022 10:39 PM over 2 years ago |
First step of the started definitely didn't complete. It was around 1.021 which corrected for alcohol gives 1.018. That's starting from 1.025. I think adding additional warmth might have helped if I'd taken the gravity sooner. I'm going to warm up the fermenter by 5 degrees. The first runnings batch is definitely slowing down so I don't think it would be bad to start letting it rise at this time. | ||||
|
12/21/2022 7:59 AM over 2 years ago |
+1 | Brew Day Complete | 1.046 | 11 Liters |
12/21/2022 8:06 AM over 2 years ago |
A couple of last minute reflections before I go to bed. 1. The starter didn't work out. Maybe it would have if I had given it more time to grow. It was at high krausen the morning of brew day but I took the gravity and it had barely changed. I decided the yeast was not viable and so I went to Sound Homebrew Supply and got a pack of London Ale III. I think I need to just toss it but... I don't know it's hard to just toss it when I've put some much time and effort into collecting it and attempting to propagate it. 2. OMFG, I was so exhausted on so many levels by the end of this brew day. I did my best to maintain protocol but, I just needed to be done as soon as possible. 3. I've left so much to do tomorrow morning. I need to pack for the trip, get momo's stuff ready for the trip, clean up to an acceptable level, and make sure my tires are pumped up enough. If I'm going to make it down in time to get Momo situated at mom and dad's and also see Soren and have dinner with Chris and Sarah and Arwen and Cami... I'm just nervous about it all happening. And on top of all that there's the threat of snow and ice. 4. On top of all that my back is still aching from helping Becky with her beds. It hurt so bad all day. It basically made life miserable. Also, I read a bunch about the Russian war against Ukraine and have been thinking dark morbid thoughts all day. |
||
|
1/7/2023 6:53 AM over 2 years ago |
+18 | Fermentation Complete | 1.015 | 10.1 Liters | 73 °F |
1/7/2023 6:55 AM over 2 years ago |
Primed with 1.5oz of table sugar with target CO2 of 1.8, using 2.67 gallons and 75 degrees. Forgot to correct the temp of the calculation. | |
|
1/7/2023 7:53 AM over 2 years ago |
+18 | Packaged | 342 Ounces |
1/7/2023 7:53 AM over 2 years ago |
