LOSTCABIN Brewing notes

updated 3/8/09

We brew mostly ale recipies. Our brewing "apparatus" is home made and has evolved over the years. The basic design is a Rimms recirculation for mash, stainless brew kettle and counter-flow wort chiller. Our basic process consists of these brewing steps:

Startup: wash... everything and assemble, weigh and crack grains and all that other stuff

dough-in at/around 50 degress C

30 minute protein rest

45 minute rise to 67 degrees C

45 minute hold at 67-70 degrees C

raise to 75 degrees C

sparge to brew volume (currently 19 gallons +/-) keeping temp above 75 degrees C

heat to boil and add primary bittering hops

at 30 minutes boil time - add irish moss

after 1 hour boil - heat off - add finish hops

cool - at 90 degrees C - pump through wort chiller

at 30 degrees C - rack to primary

Ferment on the cool side of yeast scale, 1 week

Rack to secodary by dropping off 1 quart of spooge

Ferment in secondary for 1 week

Rack to soda kegs and force pressurize, 30lb/30sec CO2 with agitation

Age appropriatly, serve with 3-5 lb CO2, ENJOY!

Pictures - click to open a bigger picture
 

Per cracking the grains for the mash	Yeast starter solution
brewery in action - racking to fermenter	counter flow wort chiller
mashing setup (note dribbles on floor from overspray)	the brewers having lunch during mashing
racking to fermenter	brew pots out of the way and clean-in place assembled