Again, we missed our OG. We were at about 1.043. I added a pound of table sugar that I know will dry it out a bit but I got it to 1.053. We also mashed in a little too high at around 160°F. Next time I am going to focus a lot more on detail so that this doesn't happen again.
We used a little bit of a Campden tablet to kill unnecessary microbes and fluoride. I've been noticing my town has been adding a lot more recently and it was weirding me out. I pitched the Yeast Bay Vermont Ale Yeast 48 hours later to make sure the Campden tablet didn't kill that too! That would've been very unfortunate.
We did a whirlpool which was extremely fun attaching this massive paddle to a drill and using it at 180°F. We need to re-do the paddle as it was too big and getting stuck when we would try to pull it out and causing it to come to a dead stop. Completely defeating the purposes of a whirlpool.
I will update more when I transfer to secondary and dry hop! Below is the recipe we used. Feel free to have at it!
1.063
1.013
6.63%
141.25
5.2
Fermentables
Amount | Fermentable | PPG | °L | Bill % |
10 lb | American - Pale 2-Row | 37 | 1.8 | 72.7% |
1 lb | Rice Hulls | 0 | 0 | 7.3% |
0.75 lb | Belgian - Munich | 38 | 6 | 5.5% |
0.75 lb | Flaked Oats | 33 | 2.2 | 5.5% |
0.5 lb | American - Caramel / Crystal 10L | 35 | 10 | 3.6% |
0.5 lb | American - Carapils (Dextrine Malt) | 33 | 1.8 | 3.6% |
0.25 lb | German - Acidulated Malt | 27 | 3.4 | 1.8% |
13.75 lb | Total |
Hops
Amount | Variety | Type | AA | Use | Time | IBU |
5 mL | Hop Shot | Fresh | 2.77 | Boil | 60 min | 51.39 |
1 oz | Citra | Pellet | 11 | Boil | 10 min | 16.28 |
1 oz | Simcoe | Pellet | 12.7 | Boil | 10 min | 18.79 |
1 oz | Citra | Pellet | 11 | Boil | 5 min | 8.95 |
1 oz | Simcoe | Pellet | 12.7 | Boil | 5 min | 10.33 |
1 oz | Citra | Pellet | 11 | Whirlpool at 180 °F | 0 min | 16.48 |
1 oz | Simcoe | Pellet | 12.7 | Whirlpool at 180 °F | 0 min | 19.02 |
1 oz | Citra | Pellet | 11 | Dry Hop | 7 days | |
1 oz | Simcoe | Pellet | 12.7 | Dry Hop | 7 days |
Mash Guidelines
Amount | Description | Type | Temp | Time |
5.3 gal | 175F to warm up mash tun, once at 160 dough in | Sparge | 150 F | 60 min |
4.1 gal | Close to boil, then stir mash with water to distribute evenly | Sparge | 175 F | 15 min |
Starting Mash Thickness: 1.5 qt/lb |
Other Ingredients
Amount | Name | Type | Use | Time |
1 tsp | Gypsum | Water Agt | Boil | 60 min |
1 each | Whirfloc Tablet | Water Agt | Boil | 15 min |
Yeast
Default - - -
| ||||||||||||
|
No comments:
Post a Comment