Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Charles Faram - Cashmere1 oz Cashmere Hops |
|
Pellet |
8.5 |
Boil
|
60 min |
24.14 |
62.5% |
|
0.60 oz |
Tettnanger0.6 oz Tettnanger Hops |
|
Pellet |
4.5 |
Whirlpool at 200 °F
|
10 min |
1.35 |
37.5% |
|
1.60 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5 gal |
|
Infusion |
165 °F |
152 °F |
60 min |
|
3 gal |
|
Batch Sparge |
165 °F |
150 °F |
20 min |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
164 °F |
Priming
|
Method: co2
Amount: 18.55 psi
Temp: 38 °F
CO2 Level: 3.2 Volumes |
Target Water Profile
Hawkesbury Ontario City Water
Notes
Used the wort for (3) batches of beer using different yeasts.
SLU Brewing 2000 - Biochemistry of Brewing
-1st batch - 2.25 gal - pitched 1 pkg. of liquid White Labs California Ale V - WLP051
-2nd batch - 2.25 gal - pitched 1pkg. of liquid Wyeast Belgian Saison 3724 Ale
-3rd batch - 2.25 gal - pitched 1 pkg 11gr. dry SafLager S-23 Lager
Fermenting, day 1 -
-Cali Ale-WLP051 batch #1 - no activity 20 deg. C. (68 deg. F.)
-Saison 3724 batch #2 - no activity (68 deg. F.)
-SafLager S-23 batch #3 very active after 10 hours. (65 deg. F.)
Fermenting, day 2 -
-Cali Ale-WLP051 batch #1 - active w/ a thin layer of krausen present (68 deg. F.)
-Saison 3724 batch #2 - no ferm. activity 20.9 deg. C. (70 deg. F.)
-SafLager S-23 batch #3 very active (68 deg. F.)
Fermenting, day 3 -
-Cali Ale-WLP051 batch #1 - doing fine, temp a little high at 68 deg. F., the fermenter is adjusted down to 66 deg. F.
-Saison 3724 batch #2 - finally, active fermentation @ 20 deg. C.(70 deg. F.)
-SafLager S-23 batch #3 very active, temp. up to (67 deg. F.), I've secured the temp. probe to the keg, and adjusted temp. back to 66 deg. F.
Fermenting, day 4 -
-Cali Ale-WLP051 batch #1 - temp. at 66 deg. F., active fermentation has stopped, krausen layer has dropped.
-Saison 3724 batch #2 - active fermentation is happening. 23.8 deg. C. (75 deg. F.), raising temp. setting to 75 deg. F., and will raise 2 deg. F. per day from this point on. Target final temp. 86 - 90 deg. F.
-SafeLager S-23 batch #3 - activity has slowed, temp. at 66 deg. F.
Odd occurrence - on day 11; during cold conditioning, at 55 deg. F. the California Ale WLP051 began fermenting again. So, I left it there until bubbles stopped, about 48 hrs later, then raised temp. for a diacetyl rest, 2-days later then started the cold conditioning procedure.
Kegged - Nov. 16, 2021
-SafeLager S-23 batch #3 has been cold crashed for about a week. Moved into the keg, purged with CO2. Ran out of CO2 so could not pressurize, left in the refrigerator 34 deg. F., FG = 1.005
Kegged - Nov. 17, 2021
-Saison 3724 batch #2 - another good beer, very dry with the FG down at 1.003. Final Gravity of this batch measured at 1.005. Tasty for sure, clean, with a spicy notes, reminded me of Christmas. (will have to check pH), a little hint of sourness.
Kegged - Nov. 17, 2021
-Cali Ale-WLP051 batch #1 - another very clean tasting beer with the FG at 1.006. No off flavors, just very clean tasting.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-09-14 11:20 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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