North Carencro Alt #3

MAKE SURE THAT THE FOLLOWING HAPPENS:
Check pH 10 minutes into the first stage of mashing.

MASH IN
(20 minutes)

(Step 1, pump and heat off for 1st 5 minutes; turn pump and heat on at minute 6).

Dough in at 148 deg F, and allow to settle in at 145 degrees. After 5 minutes, turn pump and heat on and recirculate. Pull sample for pH measurement, and chill down rapidly. Measure pH, adjust with phosphoric acid if necessary.

At 10 minutes, pull thick decoction, about 1/3 of mash volume, transfer to decoction kettle, allow remainder to recirculate and maintain temp of 145 for remainder of 20 mash step.

At end of step 1, system will ramp up to 154 degrees, and maintain that temperature for 60 minutes, while recirculating.

THICK DECOCTION
(This step is not numbered, and occurs at the end of Step 1 and continues into Step 2.)

Pull thick decoction after mash has been at 145 degrees for 10 minutes. Transfer to decoction kettle.

Raise temperature of decoction, using direct heat, at a rate of 2 degrees/minute, to boiling. Stir rapidly and steadily! This will take about 35 minutes.

When decoction reaches boiling, boil the decoction mash for 30 minutes, stirring constantly and adding water if necessary. A darkening of the decoction will occur.

At the end of the 30 minutes of the decoction boiling, transfer the decoction to the main mash, and allowing it to mix in as liquid is recirculated in the main vessel, and continue with Step 2.

STEP 2
(45 to 60 minutes)
Temperature has ramped to 154 degrees.
Maintain the 154 degree temp throughout this step.

THIN DECOCTION
(This unnumbered step occurs during Step 2, as the Thin Decoction step takes place external to it.)

Pull a thin portion of the mash, mostly liquid, and transfer to the decoction kettle.

As decoction is heated, raise to boiling at the rate of heat addition of 2 degrees/minute. When boiling starts, boil for 10 minutes, then return to the main mash to join in with Step 2. If Step 2 completes before the 10 minutes of boiling is over, finish the 10 minutes, and allow the main mash in Step 2 to go overtime.

At the end of Step 2, the system will move on to the next step, the Vorlauf.

VORLAUF
(Continued recirculation, temperature raised to 168 deg F, dark grains added now).

Add Caraffa III malt when system has reached 168 deg F, and allow to continue for 15 minutes.

MASH-OUT
Simply maintain recirculation for 5 more minutes, at 168 degrees.
At end of the 5 minutes, turn off the pump (but not the heat) and raise the basket, allowing the mash to drain into the main vessel. When dripping has ceased, remove the basket, and proceed to the boil.

BOIL
(Boil will go for 90 minutes)

Move the Brew Commander to the Boil Stage. Continue with 100% power until the boil starts and is rolling, then lower to 80%. If necessary, lower power level below 80% of needed to keep boil at a gentle, rolling level.

Towards the end of the boil, set up hoses for whirlpooling and chilling.

HOPS
Hops should be added, in hop bags, according to the schedule in the recipe. ALSO, BE SURE TO ADD THE SUPER MOSS AND YEAST NUTRIENT AS CALLED FOR.

PRE-WHIRLPOOL
The time for this does not count as part of the whirlpool step.

Remove all boiling hops.

Turn OFF heater. With chiller in place, allow hot wort to move through the Therminator chiller, to sanitize it. Let it go for 10 minutes, then start hose water moving through the chiller, to lower wort temperature to 165 deg F, then turn of hose.

WHIRLPOOL
At the end of the boil, it is time for the WHIRLPOOL step, when settles out trub, and provides an opportunity to extract hop aroma and flavor at a lower temperature.

This is the actual Whirlpool step...
Allow re-circulation to take place at 165 deg F. Add whirlpool hops and allow to continue whirlpooling for 15 minutes.

HOP STAND
Remove whirlpool hops. Add Hop Stand hops and allow to stay in there for 10 minutes. Then, remove whirlpool hops and resume the chilling process.

CHILLING

*****

FERMENTATION
Yeast pitched into oxygenated wort at 65 degrees at end of brew.

Maintained temperature between 62-65 degrees F.

Estimated Final Gravity is 1.014. On Tuesday, Nov 7 gravity was 1.018. Raised temp to 66 deg F. Tomorrow will raise to 70 deg F. This is for the Diacetyl Rest.