North 'Cro Idaho-7 Pale Ale

Day Before...
Prepare water; dechlorinate, add 1/2 Campden tablet. 8.4 gallons of filtered Carencro water in kettle. All minerals and acid are added now. Check pH.

Initial pH of brewing water: ______

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Brew Day...
Equipment pump is turned off; all water is in kettle and not yet in hoses.

Heat mash water to 3 degrees hotter than desired strike temperature.

Initial water temp: 155 deg F
Mash temp stabilizes at: 152 deg F

TURN OFF HEAT! TURN OFF HEAT! TURN OFF HEAT!

Quickly add all crushed grains to 155 deg F water, and stir rapidly. (NOTE: Orange blossom honey is NOT added at this time). When temp is stabilized at 152 deg F, put lid on kettle and hold for 10 min. Open lid briefly to stir every 3 minutes.

After 10 min, CONNECT RECIRCULATION TUBE.

Open system and allow liquid to begin to flow. Then, allow to flow slowly through the flow meter for an additional 10 minutes. Continue to stir every 3 minutes.

Mash pH after mash-in (20 min): ____

If needed, adjust pH to 5.35 - 5.4.

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Saccharification Rest (TOTAL OF 60 min)

Adjust system so liquid is is flowing and recirculation at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level.

For the record...
Near the end of the 60 min (about 55 min), take pH reading.

pH reading near end of mash: ____

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Vorlauf/Mash-Out
With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. Hold here for the 15 minute duration.

For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle.

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Raising the Grain Basket
Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, which may take 5 minutes or more. Lift and hold basket above liquid if necessary.

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BOIL

FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. (NOTE: PRE-BOIL GRAVITY WILL BE ABOUT 3 POINTS LOWER, UNTIL THE ORANGE BLOSSOM HONEY IS ADDED TO THE FERMENTER WHEN COOLED WORT IS TRANSFERRED.

PRE-BOIL pH: ____

PRE-BOIL GRAVITY: __

With Brew Commander set for the boil program, it's time to begin.

Add FWH addition at this time.

With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%.

When it appears that there is no danger of boil over, allow boiling to continue for the 75 minute duration. Continue to monitor throughout the boil.

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INGREDIENT ADDITIONS

SUPER MOSS
20 minutes to End of Boil
Add Super Moss

2nd HOP ADDITION
15 minutes to End of Boil
At 15 minutes before the end of the boil, add the second hop addition.

YEAST NUTRIENT
10 MIN before end of the boil
Add Servomyces

BREW COMMANDER BOIL PROGRAM
Boil Time Ingredient
75 FWH (0.4 oz Idaho-7)
20 0.33 tsp Super Moss
15 Second Hop Addition (0.6 oz Idaho-7)
10 One capsule Servomyces (yeast nutrient)

End of Boil
SHUT OFF HEATER.
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WHIRLPOOL
The whirlpool step is like a moving "hop stand."

Therminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through the whirlpool setup. Do the following steps...

FIRST...Recirculate hot wort through the chiller for 10 minutes, to sanitize.

Whirlpool temp needs to be stabilized at 175 deg F. To make this happen, with whirlpool in place and wort flowing through chiller, turn on the hose water until it is coming out the exit end of chilling water hose, then shut off water. Wort temp will continue to drop.

When wort temp is closest as possible to 175 deg F, add the whirlpool hops, the 1 oz of Idaho-7 (Cryo). Continue whirlpool recirculation for 15 minutes.

At end of 15 minutes time duration, turn chilling water back on, use ice chiller if necessary, and set flow rate to slow and steady. Cool down to as cold as you can get it. Now, it's time to transfer wort to fermentor.
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ORANGE BLOSSOM HONEY
Put the 8 oz Orange Blossom Honey directly in the sanitized fermenter. It will mix with the wort when the wort is transferred to the fermentor.

WORT TRANSFER and OXYGENATION to Fermentor
With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermentor as it is being oxygenated. When done, close fermentor, then prepare to pitch the yeast.

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DRY HOP PLACEMENT
(with Sous Vide Magnets)
Hops will be 1 oz Cryo Idaho-7 and 1 oz regular Idaho-7.

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PITCH YEAST
Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. Carefully rock the fermentor to mix yeast with wort.

Tilt Hydrometer
Drop the SANITIZED Tilt Hydrometer into the fermentor. This is how you will monitor fermentation temperature and gravity as beer ferments.

Maintain fermentation temperature of 67 deg F until gravity drops to 1.015, then raise it up to 70-72 deg F for 2 days.

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COLD CRASHING
When gravity reaches TG (around 1.012), it's time to cold crash. Lower temperature gradually over 3 days to near freezing.

DRY HOPPING
Lower hop bag into the liquid so it is covered by 1 inch of liquid.
(Hop addition will be 1 oz Cryo Idaho-7 and 1 oz regular Idaho-7)

Allow hops to remain in liquid for 4-5 days, then with attached magnets, lift to top of fermentor.
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TRANSFER TO KEG