LOSTCABIN Brew Notes
Skull Splitter (Scotch Ale)
09/19/10
Recipe
Grains: 30 lb two row pale malt
new reformulation
 5 lb munich malt (substitute for belgian malt)
see "Clone brews"
 3 lb malted wheat (substitute, 1.5 Red & 1.5 white wheat malt)
for original source
 1 lb 40 L crystal malt

2 lb 120 L crystal malt (clear out the stock)

1 lb roasted barley  (substituted malt special roast)

2 lb Rauch (substitute for peet smoked barley)
Water for Doughin:
 13 Gal
Hopping: 6 oz Kent Goldings hops (target 6.5 HBU)


extras: 1 tsp gypsum in mash H2O

4 tsp irish moss (30 mins boil)

9 lb light dried malt extract (5 mins boil)

2 cups rice hulls

1 oz American Oak chips - used in secondary fermentation



Yeast:
 White Labs Irish Ale Yeast (4 vials - WLP004)
Starter Solution:
 N/A
Brewers' notes: Target Gravity 1.075 (estimated)

Brewers: Chris, Per, Tim
time comments
11:30
 We have been at it for a while now, no notes, disorganized start estimate start 9:30->10:00
grains weighed and cracked, brewery has had TSP in the CIP and rinsed. Everything is washed, starting to fill 13 Gal dough in
11:40
 add 1 tsp gypsum to dough in H2O


time T °Cin / comment Tout °C / comment
11:45
 46
 43 flame to full
11:50
 50
 50 flame off, fill mash tun
11:55
 dough in started
 "thegrains are touching the shower head"  "we need to drop off a galon" "uh OK.... so... we're there, we can try"  "THERE'S MORE!?!?"  "no room for splashing" "that is pretty much it"  "Apparently it was too much grain"
12:05
 doughin complte, start recirc.
12:08
 46
 48  flame to 3/8"
12:11
 44
 46
12:20
 47
 46, flame to 1/4"
12:40
 48
 47, flame to 5/8"
12:46
 51
 48, flow rate slowing slightly
1:05
 54
 53, flow rate still ok, flame to 3/4"
1:10
 56
 54, flow rate increases slightly
1:15
 58
 55, flow dropped a little
1:22
 60
 57
1:30
 62
 59
1:35
 65
 60
1:37
 67
 61, flame to 1/2"
1:40
 65
 62, flame to 5/8"
1:45
 69
 64, flame to 1/2"
1:52
 68
 65 - begin 45min hold
2:00
 70
 67, flame to 3/8"
2:15
 69
 68
2:45
 70
 69
2:52
 70
 68, flame to 3/4", begin rise to sparge
3:00
 76
 70   Sparge with ~74 c water
3:27
Sparged to 23 Gal, flame on full
4:20
BOIL, adding 6 oz pellet Kent Goldings 7.2% AA
5:20
add 4 tsp irish moss presoaked


While twiddling thumbs re-read malting and brewing science volume 1. Turns out that the mash temperature should be lower to encourage the production of fermentable carbohydrates. Rather than 67-70°C, a mashing temperature range of 65-67°C should be used to optimize fermentable carbohydrates, revise process now pending empirical test in spring.
5:50
flame off
6:00
wort chiller on, start pump and recirculate
6:05
 74
 56
6:15
STOP... DME was not added at boil.  D'oh.  After consideration, pull 3 gal of wort into stainless pot. Add DME and put over stovetop to boil for 5 mins. Had to add a couple of pinches of Mt Hood hops to cut down on foam from boiling DME / wort.
6:25
 51
 44 - resume cooling rest of wort to get down out of oil formation temperature range
6:40
 38
 35 - turn off wort chiller and recirc and wait for boiled DME solution
6:55
added boiled DME solution, turn wort chiller on and recirc to cool for racking
7:00
 37
 33
7:25
 28
 26 start racking to fermenter
7:40
stop racking, backflow through wort chiller
7:45
continue racking - lots of foam and head retention, stop aerating wort
7:50
stop racking, liquid coming out the blowoff tube
seems were in troubble...  seems we cannot fit a 23 gal brew size  need to go back to 21 gal brew volume.
8:05
 estimated
 pitched 4 vials WLP004 Irish Ale Yeast


open up, cool off, cleanup!
9:05
cleanup done, closing up and putting stuff away.  Tim headed home, were all tired now....  love beer...
Finish notes:
O.G. 1.0   1.070
Tastes sweet, smooth mouth feel, mild hop aroma and bittering.  With the addition of Oak, this will be a world-class beer.

Fermentation Notes: 9/22 CO2 evolution 1.5 sec @74
                                 9/23 CO2 evolution  8  sec @69  cab temp @64.6 plug in 3 strip heaters
                                 9/24 CO2 evolution none   cab temp 69.6 unplug heaters
                                 9/25  CO2 evolution none  cab temp 66 ferm temp 70 rack off 1/2 gal SG 1.031 add 2 oz oak cubes + liquid boiled 5 mins
                                 9/29  pitch 4 packs Redstar Pasteur Champangne yeast @70 immediate continuous bubbles for 5 mins slowed to nothing ~20 mins later                                       few day's later sparse CO2 evolution, lasted a few days.

Racking Notes: 10/5 rack 5 pts   

S.G 1.025

Keging Notes:  10/10/10 FG 1.025 a little residual sugar, medium mouth feel, good bittering effect, slight oak aftertaste