Notes: Version 1.0 of a Yorkshire-style strong bitter.
This style is a good fit for an overnight saccharification rest, if desired. The mash is not a multistep mash, so this works well. If done as a regular mash, it should be a 75 minute mash.
YEAST
Yeast is Wyeast 1469, West Yorkshire yeast, with viability on starter date ( ) This indicates that there are ? billion viable cells in the packet.
Making a 2 quart (1L) yeast starter using 16 oz Proppa Pitch concentrated wort, and 16 oz Spring Water, you'll get an OG of 1.040. Pitching the yeast into this (on the Stir Plate) solution will produce about 239 billion cells. Save a little for repropagation, and there should be around 200 billion cells going into the fermentor.
MASHING
Mash in at 151° F. Stir rapidly. After all is combined very well, allow to rest about 10 min, then measure pH. If it is higher than 5.45, add acid to adjust. If it is below 5.3, add 1 g Baking Soda
.....PROCEED WITH MASHING (Choose one method).....
OVERNIGHT MASH
Once temperature is stabilized at 151° F, set power for heating element at 60% power. Set Brew Commander to sustain this temperature overnight, then allow mash to continue overnight. DO NOT TURN ON THE PUMP NOW! Recirculation should be started in the morning.
The next morning...
Around 8:30 am, record the temperature shown by the Brew Commander. Now, stir the mash, see if temperature changes. Record this temperature to compare with mash temperature shown before mash was stirred.
Open all valves that.need to be opened, and begin recirculation.
Stir the mash. Measure pH after 10 min in, and add acid if necessary. Check the pre-boil gravity to determine that it is near or at 1.033.
Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration.
REGULAR MASH
Mash for 75 minutes at 151° F, checking pH and gravity to determine if it is necessary to mash longer than 75 minutes. Pre-Boil Gravity should be at or near 1.033. Check pH, and adjust. If gravity is not at or near 1.033, mash longer.
At end of mash, BEFORE THE MASH-OUT, add the dark grains late addition and stir well, allowing it to settle in.
MASH OUT
Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out 15 minutes.
RAISING THE GRAIN BASKET
Turn off recirculation. Raise the grain basket and hang on side of kettle as usual.
Turn off valves, making sure the 3-way whirlpool valve is open only on the RIGHT side, not the mash recirculating side. Remove small hose from recirculation flow meter, and allow to empty into a vessel, then put liquid back in kettle. Connect long recirculation hose to left side of 3-way valve.
RECIRCULATION OVER GRAINS
Secure recirculation hose over grain basket using a clamp. Now, open 3-way valve to center position. Start recirculation, regulating flow rate through pump exit valve. Allow to recirculate over grains for 15 minutes at a moderate flow rate.
DRAINING GRAIN BASKET
Adjust 3-way valve so recirculation valve (left side) is closed. Remove long recirculation hose and allow to drain into vessel, then return liquid to kettle.
Allow grain basket to drain for 15 minutes, then remove basket and hang over bucket to catch remaining fluid draining. In the meantime, allow whirlpool recirculation to proceed as liquid ramps up to a boil. When draining is complete, add remaining liquid to kettle.
RAMPING UP TO A BOIL
Turn off pump, shut off all valves, then MAKE SURE BREW COMMANDER IS SET IN BOIL MODE. Set power at 85-95%. Drain all hoses into bucket, then collect sample for measuring OG, pH, etc. Put remaining liquid in kettle. Continue with ramp up to boil.
BOIL
90 minute boil, as hard as practical with the Steam Slayer setup.
CHILLER/WHIRLPOOL
Sanitize chiller by allowing hot wort to circulate for 5-10 minutes. Then, turn on the water and allow temperature to drop to 185 deg F, then immediately turn off water.
Run a gentle whirlpool for 15 minutes,
CHILLING
TRANSER/OXYGENATION
PITCH YEAST |
