The Basic

9.25.16
Lost ~.5 gal to trub and hop matter: 5 gal, 68 F, 4oz sugar for 2.35 vol CO2

Next time whirlpool at flameout and time to 180 to make sure hit time & temp for targeted IBU/isomerization; we chilled beyond whirlpool temp, meant to hit 180

NOTE:

• Measure water in buckets and add 7gal to kettle to confirm level
  
• 1 Campden tablet in 8 gallons for 10 minutes (potassium version)
  
  http://www.brewersfriend.com/mash/
  http://www.brewheads.com/batch.php
  http://www.tastybrew.com/calculators/priming.html
  
  Grain 70 / Mash tun 90
  Mash water 167 (calc. said 165)
  Water in tun before dough-in: 164
  Mash start: 152
  
  Stir after 15 and 30 minutes, holding at 151 then 150
  
  Sparged to 5.5 gallons, had to add 1.5 more to sparge to hit X gal; boiled down to x before hopping. Sparge slower to attempt higher efficiency.
  _________________________
  
  HOPTIONS:
  PALISADE: apricot, grass and clean floral characteristics.
  DENALI: Juicy Fruit, Pineapple, Citrusy, Spicy; Citrus, Tropical Fruit, Stone Fruit/Apple-Pear/Melon/Berry (tie)
  PEKKO: Clean, Pleasant, floral, citrus, mint, herbal, mellow, pineapple, thyme, saaz-like cucumber, sage, touch of lemon; as a dry hop in high alcohol beers, Pekko provides an intense tropical fruit character, with mango, pineapple and peach dominating
  
  YEASTIONS...?
  US-05 and WYEAST 1968: Jonathan from Baltibrew: split batch and fermented both at about 64F. The 1968 finished a little paler than the other. 1968 (like many British ale yeasts) accentuates malt character.
  
  WYEAST 1272: Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.