Notes: tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated
tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.
at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)
Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.
Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show
bubblegum, cirtusy bitterness, some bite maybe pepper like. |
