Notes: Did BiAB for part of the grain bill (v approx half), with strike water at ~73oC. Sat it on the wood heater to attempt to maintain temp. Ran it at 64oC (grain temp near the top), and heated towards the end to around 67oC (as we approached mash out).
Added the roasted grains for the final 15 min on top, to get the colour.
Robo mash sp was 67oC. Started recirc after ~15min
Mash time was >75min
Added 5ml lactic acid to the mash water to minimize astringency from the sparge. The biab was v
I overcooled the robo kettle. Got it to around 60degC before adding whirlpool hops. The other kettle cooled less (to around mid-80s) before adding whirlpool hops. Held both for around 20min before pouring into 'cubes'.
Raf took 16 litres of wort, I got 24 litres - I put mine into stainless fermenter (cleaned and sanitized). Both were 1.070.
My pour sucked a lot of air due to blockage of the screen. We swirled and tipped the robo and eventually got it all to flow.
Raf added 2 litres water to his fermenter. I withdrew 5 litres into glass fermenter and then topped the steel fermenter with 2.5 litres of pre-boiled and cooled water. OG: 1,062
Smelt great when adding yeast. Raf and I each added 2x US05 packs. The pre-boiled water was low 20's. I added it to the top of the wort and hoped it would lead to a more pleasant environment for the yeast to sit atop. I sprinkled 2 packs, let it sit for 20+ minutes then came back to add pure O2 for around 1min.
Glass fermenter: added 1x S-04 pack and 50secs pure O2.
OH NO - probe fell out of fermenter an onto 8degC brewshed floor, so the 50W heat lamp ran for 12h and got the beer up to 38degC (ramping from 19 to 38 over that time). I let it naturally fall to 15degC over the next 24h, before raising it back to 19degC. This was 1.5d into fermentation. Oddly, the krauesen ring (on day 6) was only 1cm.
On day 6 I added:
20g Simcoe, 6g Mosaic, 57g Amarillo, 20g chinook (to approx 25 litres of 1.062). No foul smells, but certainly 100g of dry hops isn't overkill for a beer that has likely stripped out all the flavour compounds.
I also added 10g ea of simcoe, mosaic and amarillo to the 5 litre sample. It ceased bubbling after day3 (on S-04). |
