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- Yield: Aiming for 7gls in a 5gl bucket and 2gl bucket, food safe. (added 1 gl later and poured straight from vessel #1 to 2 gl fermenter (so plus plus stuffs), yield around ~9 gl)
- Gravity: 1.035 pre-fermentation.
- Dates: Brewed November 30th, To be bottled , To be had
- Body: Pacific Northwest Pale Ale Malt. 8 lbs.
- Specialty malts: 5lbs total
- 2.5 lbs rye malt
- .9 lbs br chocolate
- .65 lbs br roasted barley
- .65 lbs caramwich
- .3 lbs aromatic
- 1.9/2 oz E. Kent Golding, 7.2% Alpha acid (bittering, added start of boil)
- 1.8/2 oz Styrian Golding, 4.0% alpha acid (aroma, added 58 minutes into boil)
- Wlp002, English ale yeast
- Re-invigorated using a malt-starter and a magnet spinner.
- 8 gls starting
- Added 1 gl after mash before boil.
- We ended up with ~0.5/0.7 gl less than we wanted, so next time use ~9.5 gls total.
- Get the yeast growing on the magnet spinner!
- Measure out grains and water, bring into mashing vessel #1 (turkey frier) and #2 (stockpot)
- Bring both vessels to 68 degrees celcius.
- Keep temperature stable for 60 minutes.
- Lift grainbag from vessel #1 ontop of it, pour mash (incl. grains) from vessel #2 through the grainbag.
- Let it drip and squeeze it when cold enough
- Note to self: For efficiency, let the drip happen over some bucket and start boil immediately. Just add mash squeezed out of grainbag into vessel #1 during boil.
- 60 minutes total
- Add bittering hops at start
- Add aroma hops 58 minutes into boil.
- We forgot to remove hops after 60 minutes of boil! > might be too bitter. we will see.
- PREPARING FERMENTERS
- Sanitize during boil.
- Just before boil, add yeast to fermenters
- We forgot to add yeast this time, and had to pitch it after tapping in the mash.
- Place some iodyne solution next to vessel #1.
- Tap into fermenters, with the counter-flow chiller on.
- Remember to pitch yeast into fermenters before tapping
- Remember to remove hops at end of boil
- Remember to get yeast going as first thing in the morning.