3L Starter from one WLP 530 pack. [Edit: I used two packs with viability of about 60% to ensure appropriate inoculation rate.]
Start fermentation at 68, ramp up to 83F
Hold till 1.025 SG (approx 10 days to 2 weeks)
Rack to secondary, ramp down from 83 to 68
Hold at 68 till 1.012 SG (approx 1-2 weeks ramp/hold)
Move to 50-60F for 2 months
Bottle with new yeast starter and 152g priming sugar
AND/OR:
Clear wort boil-down notes (Optional Step):
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(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
- Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
- Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
- Be careful NOT to burn the maltose syrup.
- The result will be approximately 24-26 ounces of syrup.
- Re-crash the syrup by adding wort from the ongoing main boil.
- Pour the dissolved liquid back in to the main boil.
Fermentation Pitch Notes:
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Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
