PB0029 Thorpe's Hammer 07/08/2021

Note: hot side hop quantities are per 3 bbl segment. dry hop quantities are per 6 bbl.

Let mash sit 30 min then start re-circ to hit 165, then start lauter
1 tbsp fermcap and first wort hops added to BK as it starts to fill

Add whirlfloc and yeastx-82 with 15 mins left in boil
Add DME and Dextrose with 15 min left in boil

Add whirlpool hops and whirlpool for 10 min. Just before shutting off whirpool pump, add additional acid per "other ingredients" and then let rest 15 min.

Then knockout through sanitized HX to FV.

get batch 1 to 58F and then add ALDC directly to FV and pitch yeast and oxygenate at 1 L/min for 10 min

knock out batch 2 to target 68 F for start of fermentation. Set controller for 70F.

When gravity hits 4.5 brix/plato, add "4 day dry hops"

When gravity hits 3.5 brix/plato or is stable for 2 days in a row, shut blowoff

When gravity is below 3.5 brix and is stable for 2 days in a row, check for diacetyl and other off flavors. If none exist, soft crash to 60 F

1 day after soft crash to 60 F, dump yeast and trub and add "2 day dry hops" and purge headspace with c02 and leave ~4 psi residual. Set temp controller to 70F. Rouse dry hops 1 day after adding.

After adding "2 day dry hops," check for gravity to be stable for 2 days in a row and the check for diacetyl and other off flavors. If none exist, crash to 35 F.

1 day after crash to 35 F, dump trub, inject 750 ml biofine and 20 g antiox-C, and set temp to 32F. Hook up to C02 to 16 psi.

after 2-3 day, check clarity. Add 250 ml more biofine if needed. Adjust C02 to target 2.6 volumes, based on temperature.

wait 2 to 4 more days as schedule allows. If clarity is good and no hop burn or rough flavors, and C02 levels and mouthfeel are good, then package.