| LOSTCABIN Brew Notes |
ESB #2
10/8/2005 |
| Grains: | 17 lb two row pale malt | |
| 17 lb Munich malt |
||
| 1.5 lb toasted malt (2 row pan toasted in cast iron
skillet) |
||
| 2 lb malted wheat | ||
| .5 lb 120 L crystal malt (was 1.5 lb of 40L) |
||
| Water for Doughin: |
13 Gal |
|
| Hopping: | 7 East Kent Goldings HOPS (90 mins boil) 6.6% Alpha Acid 2 East Kent Goldings HOPS (10 mins boil) 6.6% Alpha Acid |
|
| 1 East Kent Goldings HOPS finish 6.6% Alpha Acid |
||
| extras: | 6 tsp gypsum in mash h2o | |
| 3 tsp irish moss (30 mins boil) | ||
| 2 cups rice hulls |
||
| Yeast: |
Wyeast 1318 London III (smack pack) |
|
| Starter Solution: |
2 cup H2O and 1 cup of DME, start boil for
5 min, cool to 28 deg C, pitch 1 slant yeast incubate at 28 deg C |
| time | comments |
| 11:00 | brewery washdown in progress, starter solution about to come to boil, grain weighing in progress. |
| 11:19 |
Starter boil |
| 11:32 |
Malt toasting, grain cracking, starter removed from
heat |
| 11:52 |
Flame on, adjusting dough in water to 50 deg C |
| 11:56 |
Flame off, filling mashtun |
| *12:08 |
Dough in complete, recirc on |
| time | Tin / comment | Tout / comment |
| 12:11 |
47 |
45 flame on simmer |
| 11:22 |
48 |
47 |
| 11:31 |
51 |
48 flame down |
| 12:37 |
pitch yeast into starter |
|
| *12:38 |
51 |
49 flame to ~5/8 " |
| 1:00 |
58 |
56 |
| 1:20 |
65 |
61 |
| 1:35 |
68 |
63 |
| *1:40 |
70 |
65 flame to ~3/8 " |
| 2:17 |
67 |
63 tighten t.c. clamp |
| 2:18 |
67 |
66 |
| *2:25 |
67 |
66 flame to full |
| 2:50 |
79 |
75 begin sparge |
| 3:15 |
Spagre done |
|
| *3:41 |
Boil, add 7oz Kent goldings |
|
| 4:46 |
add irish moss |
|
| 5:17 |
add 2 oz Kent goldings |
|
| 5:27 |
OFF |
add1oz Kent goldings |
| swamp chill brew pot |
close up kick cat out.... |
|
| 5:45 |
wort chiller on |
|
| 6:20 |
30 backflow thru wort chiller |
start to fill fermentor |
| 6:40 |
done racking |
add very happy yeast starter |
| 8:28 |
done clean up |