Inspired by https://byo.com/recipe/weeping-radish-farm-brewery-black-radish-clone/
Brewed: 01/26/2024
mash in at 152F, 7 gallons.
Reusing harvested yeast from east coast porter. this will be pitch #2.
mash in 1115; first use of spike mill. set at .04 for most grains, .025 for rye malts.
had 9 ounces of cararye, instead of 8, so I just used it.
took pH reading about 20 minutes in, got 5.39
Mash is on the light side for color, if that continues I will do a late add of carafa sp. 2.
added +4 ounces carafa sp 2 for 15 minutes of mash, then mash out and vourlauf - documented in the recipe / fermentables.
At the end of mash out and vourlauf had about 1.048. Sparged + 2.5 gallons to 8.25g. had 1.044 ! Thinned with sparge water to 1.039 and started boil.
boiled 60m and got 1.052 SG. drained and warmed yeast, got 1.051-1.052 after pitching and stirring. Fermentation began overnight, 0900 check showed:
1.041
Fermentation picked up for a day and a half down to about 1.029, then slowed quite a bit. It steadily came down slowly to low 1.020’s overnight, then another night to 1.018
The next few point took through day 6 where gravity bottomed out at 1.014 and then finally trickled down to 1.013 by 1 February.
Exactly 1 week from pitch. raised temp to upper 50’s ( tilt showed low 60’s) in the high 1.010’s. On Feb 1 started dropping temp back into the high 40’s a few degrees at a time.
