Building up a yeast cake for the Gout Stout.
Trying out the new mill configuration. The rollers have been backed off to the original settings (0.035"?). I'd estimate the mill is running at 4 lbs/minute.
The crystal in this recipe is 1 pound of Lakeland ESB mix from NB. Listed at a 3:2 mix of L60 and L20.
The Perle in this recipe is from the 2010 Redwing harvest.
12/13/14 - The tun drains much faster now with the new mill settings. First runnings at 13.6B (160 total points). Measured 10.2B at the start of the boil (253 total points). Predicted gravity from the start of the boil is 1.051.
12/14/14 - Good start to the ferment at 16 hours. Indicated temperature of 66F, room at 64F.
12/16/14 - Krausen falling and the yeast are settling. Fermentation may be complete.
|Enter desired final yield (volume):|
|7.00 pounds||84.8% of grist|
|0.25 pounds||3% of grist|
|0.60 pounds||7.3% of grist|
|0.40 pounds||4.8% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
Target11.4% Pellets @ 60 minutes
Perle6% Leaf @ 0 minutes
|2.00 ounces||Total Hop Weight||17.4 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
Mash in with 10 quarts of water at 170F to his a mash temperature of 154F. Rest 1 hour. Mash out with 8 quarts at 195F to hit a mash out temperature of 170F and a ratio of 2.2 qt/lb.
Drain the tun and sparge with an additional 3 gallons of water at 170F.