Doppeldachshundator

PRIOR to BREW DAY

• Attach torpedo buoy with filter attachment to fermentation keg
  
• Attach torpedo buoy with filter attachment to serving keg
  
• Fill serving keg 99.99% full with Starsan (tip and inject Starsan
  until water escapes from gas QD)
  
• Use CO2 to push all the Starsan from the serving keg into fermentation keg
  
• Pre-measure mash salts
  
  

  Yeast Starter
  

• None. Use dry yeast (2 packets)
  
  

  MASH
  

• Hochkurz Mash
  
• Add mash salts to empty MLT
  
• Fill HLT with 8-9 gallons of strike water and heat to strike temp of 160 degrees (F)
  
• Transfer 5.8 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
  
• add remaining sparge water to HLT and set temp to 145 degrees
  
• Dough in and stir
  
• Begin recirc when HLT is at temp
  
  

  BOIL
  

• Boil timer settings: nE = 4, t1=90, t2=60, t3=25, t4=10
  
• Use stainless hop spider to contain hop residue
  
• When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
  
• When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
  
• Put sanitized tilt hydrometer into fermenter
  
• Fill keg to just above the weld (max), securely attach lid, add a few psi of pressure using CO2
  
  

  FERMENTATION
  

• Cool wort to 60 degrees (F)
  
• Sprinkle yeast directly onto wort (no need to oxygenate when using dry yeast)
  
• Pressure ferment starting at 62 degrees (F) at 27 psi (with spunding valve) and ramp to 72 degrees over 10 days
  
• STC-1000+ Settings
  SP0=62, dh0=240
  SP1=72, dh1=96
  SP2=72, dh2=168
  SP3=33
  
  

  PACKAGING
  

• Slowly ramp down temp to 33 degrees over 7 days
  
• Prepare and 'inject' Gelatin (without any oxygen) into the serving keg
  
• Pressurize serving keg to 12 psi
  
• Do a closed/pressurized transfer to serving keg (to get beer off yeast)
  
• Hold serving keg at 33 degrees for a week or more
  
• After cold conditioning, set keezer pressure to 12 psi of CO2
  -Target = 2.3 volumes of CO2 at 43 degrees (F)
  
  

  REFERENCES
  

  https://beerandbrewing.com/short-and-high-the-hochkurz-mash/
  
  https://jansson.us/mashcalculator.html
  J/K = 5238.113783265638 (MLT Heat Capacity)
  W/K = 1.5185259701036913 (Heat Loss Coefficient)