From Braukaiser…
(Ca Mg Na SO₄ Cl HCO₃)
Target: 80 10 26 16 33 165
Source: 18 4 14 12 14 59
Gypsum: 0.0 1.2
Baking Soda (0.05 g/L): 1.5 -
CaCl₂ (0.04 g/L): 1.2 5.3
CaCO₃ (0.10 g/L): 3.0 -
Lactic (0.15 mL/L): 4.5 1.9
Computed: 68.9 4.0 27.7 12.0 33.3 108.9
| date | step | volume | temp | gravity (corrected) |
notes |
|---|---|---|---|---|---|
| 2012-12-02 10:40 EST | strike water | 8 gl | 162 f | 20.5 lbs propane (TW=18). +3 for mash-tun compensation = 165. |
|
| 2012-12-02 10:45 EST | dough-in | 8 gl | 151 f | nailed it. |
|
| 2012-12-02 11:15 EST | mash | 151 f | |||
| 2012-12-02 11:40 EST | mash | pH 5.7 @ 16.4°C; recirc started. |
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| 2012-12-02 11:45 EST | 1st runnings, start | ||||
| 2012-12-02 11:50 EST | 1st runnings, end | 4 gl | 1.087 | ||
| 2012-12-02 11:51 EST | sparge | 5 gl | |||
| 2012-12-02 11:56 EST | 2nd runnings, start | ||||
| 2012-12-02 12:02 EST | 2nd runnings, end | 9.5 gl | 1.061 | ||
| 2012-12-02 12:03 EST | sparge | 4 gl | |||
| 2012-12-02 12:08 EST | 3rd runnings, start | ||||
| 2012-12-02 12:14 EST | 3rd runnings, end | 13 gl | 1.052 | ||
| 2012-12-02 12:50 EST | boil, start | 12 gl | drew off 1gl. |
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| 2012-12-02 14:05 EST | boil, addition | 10 gl | recirc started; 15m hop addition. |
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| 2012-12-02 14:20 EST | boil, end | 10 gl | |||
| 2012-12-02 14:45 EST | boil, end | 9.5 gl | 66 f | 1.061 | 30.0 lbs propane. |
| 2012-12-02 21:00 EST | pitch | 50 f | 2124 into glass carboy; added a little bit of sterile water to help break up caked yeast on bottom of jar. 2206 into Better Bottle. Temp sensor in BB, set point 50°F. |
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| 2012-12-04 08:00 EST | primary fermentation | 51 f | Krausen visible. |
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| 2012-12-09 | gravity sample | 1.016 | Glass: 1.016 @ 56°F; BB: 1.022 @ 53°F. |
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| 2012-12-19 | lagering | Set point reduced to 32°F. |
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| 2012-12-27 | lagering | Temperature at 28°F, partial freezing in both carboys; set point raised to 35°F. |
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| 2013-01-06 19:00 EST | kegged | Glass into keg "A", Better Bottle into keg "C". Back into fermentation fridge @ 35°F. Glass (A): dryer; cleaner, less character. BB (C): sweeter, maltier |