Brew Date: 09-20-2018
Malts:
PPG
38 / 34.2
35 / 10.5
32 / 3.6
34 / 2.6
34 / 1.3
DP
140
40
0
0
0
Deg L
2
10
1
77
60
Bill%
63.2
21.0
7.9
5.3
2.6
Adjuncts: 1/2 tsp. Pumpkin Pie Spice (knockout)
Calc OG: 1.052 BE: 75% DP: 97 SRM: 10 IBUs: 25 TGW: 1.9 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=55 Mg=10 Na=41 Cl=78 SO4=76
• Steps to Achieve Target Water Profile:
- Add 45mg (1/13 of 0.6g Campden tablet) of potassium metabisulfite to 1.5 gal tap water (remove chlorine)
- Add 1 gal distilled water for total 2.5 gal (40% dilution to lower Na level to 41)
- Add 0.5g CaSO4, 1.4g CaCl2, 0.9g MgSO4
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.4, Post-Fermentation pH = 4.3
Procedure:
Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 3g Magnum, boil for 40 min. Add 2g Cascade, 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) = 1.050
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 2 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 2 more weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.008 ABV = (1.050 - 1.008) x 131.25 = 5.5%
Add priming sugar: 24g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
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