Brew Date: 10-17-2019
Malts:
PPG
38 / 42.7
35 / 11.6
35 / 9.3
34 / 7.0
32 / 2.3
DP
140
0
40
50
0
Deg L
3
20
10
25
337
Bill%
69.8
11.6
9.3
7.0
2.3
Adjuncts: None
Calc OG: 1.059 BE: 75% DP: 105 SRM: 16 IBUs: 40 TGW: 2.15 lbs.
Yeast: Windsor
Water Adjustment:
• Tap Water Profile (ppm): Ca=4 Mg=2 Na=69 Cl=11 SO4=15 CaCO3=128 HCO3=153
• Target Water Profile (ppm): Ca=110 Mg=10 Na=41 Cl=103 SO4=105
• Steps to Achieve Target Water Profile:
- Add 55mg (1/11 of 0.6g Campden tablet) of potassium metabisulfite to 2.0 gal tap water (remove chlorine)
- Add 1 gal distilled water for total 3.0 gal (40% dilution to lower Na level to 41)
- Add 1.0g CaSO4, 1.9g CaCl2, 0.9g MgSO4, 0.5g Ca(OH)2
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.1, Post-Fermentation pH = 4.2
Procedure:
Bring 3.125 qt (3qt 4oz) brewing liquor to 165F (water : grist ratio = 1.25 qt : 1 lb). Mash grains for 60 min at 152F. Bring 1.5 gal sparge water to 170F. Sparge grain, accumulating 1.75 gal in boil kettle. Bring to boil. Add 6g Centennial, boil for 50 min. Add 6g Fuggle, and flocculant, boil for 10 min. Turn off heat. Chill pot to 62F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.058
Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 64F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 1 to 2 degrees every 24 hours until carboy is 72F, then remove from the fermentation chamber. Allow fermentation to continue 3 more weeks.
Bottling:
After 4 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.012 ABV = (1.058 - 1.012) x 131.25 = 6.0%
Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious.