We decided to order another batch of the ingredients for another cream ale.
At 1:20 pm we brought the three gallons of strike water to 162 degrees. We got the strike water in the cooler faster and the temperature were better.
Immediately upon getting the strike water up to temperature we began heating the 4 gallons for the hot liquor tank and set up a pot for the gallon and a half of boiling water.
Once we heated the water to 175 for the hot liquor tank we put it in the gatorade tank. Despite tightening the vales it leaked anyway. We got the water to a boil early on this one and added it to the mash. This brought the temp up to around 166 degrees.
We then added the boiling water to the mash and let rest for 10 minutes. After which we began sparging and getting our wort ready.
Here's a general timeline:
1:20 strike water at 162 degrees, mash was 151.1
2:20 Added boiling water - 1.5 gallons - brought temp to 166.6
2:30 we began to recirculate the wort
2:35 we began the sparge
2:48 the sparge ended
2:50 we began heating the wort
3:27 the wort began boiling
4:28 we began chilling the wort, took a reading, 128.7 degrees, original gravity of 1.030 = 1.043
5:09 wort to fermentor, 74 degrees
5:17 fermentor
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