So I am a moron. Again, I forgot to take pictures of brew day. I get too caught up in the moment and enjoy it too much. I'm going to dedicate one of my friends solely to taking pictures next time. Anyways, we have fermentation! The picture is a bit deceiving because it is in an extremely dark place and I had to use the flash. The color is a lot lighter... A LOT lighter.
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!
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 - - -
|
Attenuation (custom):
| 80% |
Flocculation:
| Med |
Optimum Temp:
| 66 - 72 °F |
Starter:
| No |
Fermentation Temp:
| 68 °F |
Pitch Rate:
| 0.35 (M cells / ml / ° P)
102 B cells required |
|
Notes
Pale 2 Row must be RAHR
Vermont Ale Yeast
http://www.theyeastbay.com/brewers-yeast-products/vermont-ale
During second sparge mix up the grain in order to distribute the heat evenly.
