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 |