Equipment: Mash tun (4.5 gallon pot 2 strainers), Lauter tun (10+ gallon cooler sparge water holder, 8 gallon pot), Boil pot (8qt pot), Fermenter (1 gallon carboy), Airlock (blowoff tube), Hydrometer, Idophor, Thermometer, wort chiller (4 frozen water bottles), strainer, funnel, clip on graduated device (thermometer)
Recipe:
6 gallons Crystal Geyser water
0.5 gallons Reverse Osmosis water
10 lbs. 2 Row Base Malt
0.5 lbs. of Crystal 120
1.2 gallons boil
2/5 oz Citra (14%) pre-boil
2/5 oz Amarillo (9.1%) at 30 mins
1/5 oz Cascade (7.5%) at 5 mins
Cooper's Ale Yeast slurry (Brew1 Bottle1)
Steps:
Mash:
- Prepare Mash tun
- Prepare strike water. Using ratio 1.25 qt/lb, 13.125 qts water to 164 F
- 11:24pm water heated (40 mins from start)
- Lost about 1 qt to heating
- Temper in grains with strike water
- With thermometer, maintain mash temp: 152 F for 60 mins
- Stir mash every 15 mins
- Mash stirring is impossible in mesh bag. The grains are mostly clumped together with no space to move.
- With 60 mins to go in mash, prepare sparge water: ~175 F at .5qt/lb water loss to grain, 5.25 qts loss or 7.875 mash water, 16.125 qts water, round up to 16.5
- Lost about 3 qts to heating
- While measuring gravity and wort volume, sparge until reaching 1.062 OG and/or 24 qts wort (310 pts sugar)
10:45pm: Strainer ball only holds 4 lbs of grain. Loaded up nylon bag instead.
12:23am: Mash temp a little low around 148-150
12:27am: Sparge start, 12:34am: Tea bag sparge resting on strainer
After sparge, put hot wort into Ziploc bags. 1 gallon bag is not big enough to hold 1 gallon. Instead, 3 quarts were put into a 1 gallon bag. 1 quart bag does hold 1 quart. 1 cup easily fits in sandwich bag.
Note: Did not measure gravity since it was too difficult to teabag sparge and measure.
Total wort collected was 5.25 gallons.
Boil:
1:23am: Boil set up including 1 cup wort for yeast starter
- Add hops according to schedule
- 11.5g Citra added at 189F (1:30am)
- Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer to get a starter going)
- Bring wort to rolling boil
- ~1:35am
- Partial cover pot if at all
- Sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel
- Finish boil at 60 mins
- 2:35am: 1.125 gallons wort left
- Pull a small amount of wort for gravity testing and chill in freezer and measure gravity
- Chill remaining wort
- Chilled to 74F
- Strain wort into fermenter
- Pitch yeast
- Yeast starter at 80F
- Cap with airlock (blowoff tube into sanitizing solution)
2:06am: At 80F, pitch yeast from Brew1 yeast wash Bottle1
3:02am: Yeast ho!
OG: 1.032
Low OG
1:52pm: Fermenting action
3:41pm: Create extra malt: ~3.25 oz Eden Malt Syrup and 2 oz water
Over 1.080 scale
4:35pm: Added 4oz to fermenter before fermenter spewed
11:00pm: Bubbling slowed to about 1 per minute
7:20pm (next day): Switch to airlock (pressure noted against inner airlock) / About 1 cup blew out of fermenter through tube.
