brew-journal

brew of "Nelson Nectar"

brewed on 2012-05-20 11:00 EDT by jsled from recipe Nelson Nectar

10gl | All Grain | American IPA | 1.060 | 92 IBU | 16 SRM

notes

(Ca, Mg, NA, SO₄, Cl, HCO₃)
Source water: 18.0, 4.0, 14.0, 12.0, 14.0, 59.0
Target ("Pliny the Water"): 90.0, 5.0, 10.0, 145.0, 60.0, 65.0.
Adjustments:
# Thing: rate = sparge add / kettle add
- Gypsum (CaSO₄): 0.20 g/L = 6.8g / 6.8g
- Epsom Salt (MgSO₄): 0.02 g/L = 0.7g / 0.7g
- Calcium Chloride (CaCl₂): 0.10 g/L = 3.4 g / 3.4g
Computed mash pH: 5.2
Screwed up and grabbed calcium carbonate (chalk/CaCO₃) instead of CaCl₂.  luckily, chalk doesn't dissolve easily, so I don't think it had much maleffect.  Added all 6.8g of CaCl₂ to the kettle.
Brew day video! https://vimeo.com/42519579

efficiency: 71.31% | abv: 5.80% | attenuation: 75.44%

journal

date	step	volume	temp	gravity (corrected)	notes
2012-05-05	make starter	20 ml			Slant -> 2×10ml test tubes -> 250 ml beaker (~2012-05-08) -> 1.6L normal starter (~2012-05-10) -> fridge (~2012-05-12).
2012-05-17 11:00 EDT	make starter	1.6 l			fresh 1056 smack pack, 2 cans standard starter, simethicone, stirplate.
2012-05-20 11:15 EDT	strike water	9 gl			flame on.
2012-05-20 12:55 EDT	strike water	9.05 gl	168 f		30 lbs propane. 165.2°F computed + expected mash-tun loss.
2012-05-20 13:00 EDT	dough-in	9.05 gl	154 f		158°F originally, added about 1/4 gallon tap/cold water.
2012-05-20 13:20 EDT	mash		52 c		pH: 5.3 @ 52.4°C.
2012-05-20 14:15 EDT	1st runnings, start			1.079	29 lbs propane.
2012-05-20 14:35 EDT	1st runnings, end	4.5 gl		1.078	4.22 gl expected.
2012-05-20 14:35 EDT	sparge	4.5 gl
2012-05-20 14:50 EDT	2nd runnings, start
2012-05-20 15:05 EDT	2nd runnings, end	9.75 gl		1.060
2012-05-20 15:06 EDT	sparge	4.5 gl			came to solid boil during 2nd runnings and into sparge. 3+ml simethicone added.
2012-05-20 15:10 EDT	3rd runnings, start			1.010
2012-05-20 15:19 EDT	3rd runnings, end	13 gl		1.047
2012-05-20 15:25 EDT	boil, start
2012-05-20 16:05 EDT	boil, addition	12.2 gl			"30 minute" addition.
2012-05-20 16:15 EDT	boil note	11.8 gl
2012-05-20 16:30 EDT	boil note	11.5 gl			hot recirculation started
2012-05-20 16:35 EDT	boil note	11 gl
2012-05-20 16:35 EDT	boil note	11 gl
2012-05-20 16:40 EDT	boil, end	10.8 gl		1.057
2012-05-20 16:43 EDT	boil, end		208 f		5gl cold collected.
2012-05-20 16:45 EDT	boil, end		198 f		9gl cold collected.
2012-05-20 16:47 EDT	boil, end				13 gl cold collected; switch to basement dump.
2012-05-20 16:50 EDT	boil, end		120 f
2012-05-20 16:55 EDT	boil, end		82 f
2012-05-20 17:00 EDT	boil, end		70 f
2012-05-20 17:02 EDT	boil, end		65 f
2012-05-20 17:50 EDT	pitch	10 gl		1.057	No O₂ due to continued lame O₂ rig. Recultured 1056 into glass carboy. Fresh 1056 into Better Bottle. Cleaning started at 17:25, interrupted a couple of times, but finished in reality around 19:00. :( Temp controller set point of 65°F, but basement ambient + fermentation temp is well above that. :(
2012-05-21 13:00 EDT	primary fermentation				Whoops, forgot the sugar in the brewday! Boiled 0.5 lbs sugar with 1 qt water for about 20 minutes, reduced down to 300ml visibly slightly caramelized sugar concentrate, added 150ml to each carboy in high krausen. Carboys both around 72°F.
2012-05-22	primary fermentation				Carboys around 70°F.
2012-05-23	primary fermentation				Carboys around 68°F, fermentation subsiding.
2012-05-27	gravity sample		68 f	1.014	Glass carboy: 1.014 @ 51°F; better bottle: 1.018 @ 56°F.
2012-05-29 19:11 EDT	gravity sample			1.015	Glass carboy: 1.014 @ 67°F, pH 4.4 @ 20.7°C. Better bottle: 1.014 @ 67°F, pH 4.4 @ 20.6C.
2012-05-30 21:07 EDT	addition				Started dry hopping (one half of recipe-listed dry hop) in Better Bottle.
2012-06-03	kegged				Kegged glass carboy + dry hops into newly inducted "E" keg. Removed dry hops, kegged BB into newly inducted "F" keg. Put in fridge, set on at 20psi.
2012-09-03	consumed				Slightly hazy reddish golden. Bottles carbonated too low, minor head. Sweet malty hoppy aroma, slightly dank. Minor bitterness, but present. Good bready malt backbone, not enough bitterness to match, though somewhat close.