7-31-2014: Brewed. Initial readings were 6.5 gallons at 11.4B. Pitched with the indicated temperature at 72F.
The Willamette hops were taken from the 2010 harvest.
8-1-2014: Evidence of fermentation apparent at 12 hours. Blowout caught at 16 hours.
12-14-14: Transfer to keg from secondary.
|Enter desired final yield (volume):|
|1/2 tsp.||Yeast Nutrient @ 10 minutes|
Northern Brewer9.8% Pellets @ 60 minutes
Williamette3% Leaf @ 1 minutes
|2.20 ounces||Total Hop Weight||13.4 AAUs|
|Total Boil Time:||60 minutes|
Red rectangular cooler
|Batch Size:||5 gallons||Boil Volume:||7 gallons|
|Evaporation Rate:||9% per hour||Mash Tun Dead Space:||0 gallons|
|Efficiency:||80%||Mash Tun Weight:||10 pounds|
|Hop Utilization:||100%||Mash Tun Volume:||10 gallons|
|Loss:||.5 gallons||Mash Tun Specific Heat:||.3 Cal/gram per °C|
Suitable for larger batches, up to 25 pounds of grain in a thick mash.
Prepared by GWMAP
Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH.
Mash in with 2.75 gallons of water at 160F to hit a mash of 145F. Infuse with 5 quarts, boiling, to increase the mash temperature to 160F and rest 30 minutes. Infuse with 4 quarts , boiling, to increase the mash to the mash-out temperature of 170F. Add hops to the kettle and drain the tun. Sparge with an additional 12 quarts at 170F to collect a final volume of 6.5 gallons.
Bottle with 5 ounces of sucrose.