Brew Date: 01-17-2019
Malts:
PPG
38 / 72.0
36 / 6.3
34 / 4.7
25 / 2.6
DP
140
0
0
0
Deg L
4
25
77
550
Bill%
81.8
7.6
6.1
4.5
Adjuncts: None
Calc OG: 1.085 BE: 70% DP: 114 SRM: 38 IBUs: 42 TGW: 3.3 lbs.
Yeast: Safale US-05
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=101 Mg=10 Na=46 Cl=75 SO4=74
• 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 (33% dilution to lower Na level to 46)
- Add 0.6g CaSO4, 1.6g CaCl2, 1.0g MgSO4 [brewing liquor additions]
- Add 1.0g Ca(OH)2 [mash tun addition]
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.2, Post-Fermentation pH = 4.3
Procedure:
Bring 4.125 qt brewing liquor to 165F (water : grist ratio = 1.25 qt : 1 lb). Mash grains for 45 min at 152F. Mash grains for 15 min at 158F (add 0.5 qt boiling brew liquor). Bring 1.5 gal sparge water to 170F. Sparge grain, accumulating 1.75 gal in boil kettle. Bring to boil. Add 6g Columbus, boil for 40 min. Add 3g Fuggle, boil for 10 min. Add 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) = 1.079
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 1-2 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 4 more weeks.
Bottling:
After 5 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.012 ABV = (1.079 - 1.012) x 131.25 = 8.8%
Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 3 weeks, then refrigerate.
Notes: Delicious, just right.
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