Hawaiian Punch

Loved Altamont Beerworks Maui Waui. This is a wild guess to emulate. I'll post results in end of September 2021.

Brew Day: 09-05-21, Start 8:30 A
Starting Temperatures: Air: 80 F, RH: 34%, Grist: 79 F

MASH:
Grain Weight: 13.5 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 151°F
Grain Temperature: 79°F
Volume of strike water: 20.25 (Quarts)
Temperature of strike water: 165°F
Gypsum: 6 g Ca+2 SO4• 2H2O ~0.2 tsp (@boil)
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Liquor PH: 7.49
Acid Type: Lactic (@mash)
Acid Strength: 88 %
Acid Amount: 10 ml
Mash pH: 5.48
Actual mash temp: 150.5 F Avg.

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MASH TIMES

Start Time:	8:30 AM<br />
End Time:	9:30 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />

VOURLOF TIMES

Start Time:	9:30 AM<br />
End Time:	9:42 AM<br />
Hours:Minutes	0:12<br />
Minutes	12<br />

LAUTER:
Lauter Target: 5.6 min./gal.

LAUTER TIMES

Start Time:	9:42 AM<br />
End Time:	10:33 AM<br />
Hours:Minutes	0:51<br />
Minutes	51<br />

BOIL:
Boil Length: 60 Min.
Boil Vol.: 7.9 gal. at 212 F
Fining addition prior to end of boil: @10 min.
0 tsp. Irish Moss in boil @10 min.
1 tablet Whirfloc @10 min.
Yeast Nutrient: 4.8 g. Fermkaid @10 min.
Finish Boil Vol.: 6.9 Gal.
Whirlpool Hops added @ 160 F
Boil Ending Gravity (BFG):
Refractometer: 1.0XX (Not taken)
Hydrometer: 1.064
pH: 5.48

BOIL TIMES

Start Time:	10:40 AM<br />
End Time:	11:40 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

COOLING TO 67 F TIMES

Start Time:	11:40 AM<br />
End Time:	12:19 PM<br />
Hours:Minutes	0:39<br />
Minutes	39<br />

KETTLE BOIL OFF/LOS %

Start Kettle Volume (Approx. 200F)	7.9<br />
End Kettle Volume (70F)	6.9<br />
Kettle Loss	1<br />
Kettle Loss	4.0<br />
%  Reduction	12.66%<br />

BREW DAY TIMES

Start Time:	8:12 AM<br />
End Time:	1:37 PM<br />
Hours:Minutes	5:25<br />
Minutes	325<br />

Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Hydrometer SG: 1.064
09-05-21: Temp Controller set to 66: 66-67 F, Day 0
09-07-21: Temp Controller corection -5 degrees to match Infrared Thermometer gun, Day 2
09-12-21: Cold crash start, Day 7
09-12-21: Hydrometer Gravity: 1.010, Day 7
09-13-21: Transfer Beer to keg. Day 8
09-13-21: 3 Min. @30 psi speed carbonation, Day 8
09-13-21: Set keg CO2 to 11 p.s.i. , Day 8
09-14-21: Reduce keg pressure to 11 p.s.i. , Day 9
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
Routine

FERMENTATION NOTES:
Fermented cooler +- 63 due to the temp controller probe insulation cover falling off. Seemed to ferment dow well though even with relatively cool temp variation. Not ideal, plus the controller temp calibration change to match the Infrared Thermometer gun.

TASTING NOTES:
XX.

MISC. NOTES:
XX