Mill gap for barley = 0.035"
Mill gap for naked oats = 0.030"
Flaked oats were not milled.
Mash pH at 15 min (samples cooled with marbles/rocks from freezer):
Top: 5.34 @ 115 deg, 5.43 @ 99 deg, 5.51 at 89 deg
Bottom: 5.36 @ 115 deg, 5.43 @ 99 deg, 5.51 @ 89 deg
Gravities (from bottom):
Pre-sparge: 1.066, 9.6 gal
Post-sparge: 1.066, 11.2 gal
Post-boil: 9.7 gal, added 1 gal
Whirlpool: 1.063, 10.5 gal (1.047 from top)
1056 yeast
Fermenter 1 - 60 deg (D) - Fridge failing; temp running 10 deg high
Fermenter 2 - 63 deg (B) - 1.020 (day 9)
Fermenter 3 - 66 deg (A)
A26 yeast
Fermenter 4 - 65 deg (C)
Fermenter 5 - 69 deg (E) - 1.016 (day 9)
Fermenter 6 - 72 deg (F)
Lessons Learned:
- Gravity varies wildly from top to bottom. Next time find a way to pull samples from middle.
- pH meter temperature correction doesn't work well. Readings are lower at highter temps. Need to quickly cool samples to 80 deg. Small metal container in ice bath would be ideal.
- Used 0.5 lb rice hulls but sparge was still slow. Next time use full pound for 10 gallon batch.
- For 10 gallon batches, hang malt pipe from top of kettle to avoid spilling grain into kettle.
- Plate chiller clogged while transferring to fermenters. Can try reversing flow through chiller to clear clog, this worked when rinsing equipment.
- Always function test kettle prior to milling grain.
Tasting Notes
Batch C - Prominent pineapple aroma and flavor. Bitterness is not medicinal, but still detracts from perception and enjoyment of fruit flavors. Poor to fair head retention.
Batch A - Much more subdued aroma and flavor profile. No distinct fruit aromas or flavors, except perhaps slight stone fruit flavor. Bitterness lingers on the palate; overall bitterness actually balances well in this version. Poor head retention.
Batch E - Pleasant, sweet, fruity aroma. White wine flavor dominates, with guava, papaya, and piney/resiny flavors also present. Malt character is on the sweeter side. Poor head retention. Bitterness is not overpowering but could be reduced.
Batch F - Intense fruit flavor and aroma.
Batch B - Slight stone fruit aroma, slight orange peel flavor, otherwise unremarkable. One bottle possibly infected.
Batch D - Indistinguishable from batch A. Perhaps slight medicinal bitterness on the tail end.
