PB0060 Zero Visibility 01/19/2022

UK Oat Malt is Crisp Naked Malted Oats

mash 40 min, stirring every 10 min, then start re-circ to hit 165, then start lauter
1 tbsp fermcap in kettle before reach boil

Collect 85 gallons in the boil kettle (will top off with room temp RO before adding whirlpool hops) and start boil.
For batch 1, after collecting 85 gal in boil, fill Mash tun as full as possible with sparge water mash. Lauter the rest of the mash wort into HLT (it's possible to pump from grant to HLT) and then add additional RO to get full volume needed to use for strike liquor on batch 2.

boil and whirlpool hop quantities are per 3 bbl batch, dry hop quantities are for combined 6 bbl batch

DO NOT add any whirlfloc*
20 g yeastx-82 with 15 min left in boil

add ~30 gal of room temp RO to bring total volume close to 105 gal and temp to 170 F.
Then add "170 F" whirlpool hops and whirlpool for 10 min. Then add 100 ml lactic acid to try to hit pH of 4.8 and let rest 20 min to settle trub. Then knockout through HX to FV.

get batch 1 to 50 F or as close as possible and then add 25 g ALDC

knock out batch 2 to target 68 for start of fermentation. Pitch entire harvested container Omega Yeast OYL-402 Cosmic Punch (note closest strain in Brewer's Friend catalog was OYL-011). Set controller to 70F.
add 02 through carb stone at 1 L/min for 30 min

shut blow-off and raise temp 4 F when at 4 brix.

After terminal gravity is reached and stable 2 days, soft crash to 60 for 1 day. Then dump yeast or harvest and add dry hops.

Rouse dry hops 1x per day for 2 days. When gravity is stable 2 days in a row and passed diacetyl and acetaldehyde check, crash to 32F.

1 day later, dump yeast and add antiox-C and hook up to C02.

Condition 1 week at 32 F. If still hop burn consider dumping yeast and adding 250 ml Biofine (TBR).

Carbonate to 2.6 vol C02.