Light of Day IPA

Brew Day: 10-27-22, Start 8:20A
Starting Temperatures: Air: 54 F, RH: 79%, Grist: 75.2 F

WATER VOLUME:
Grain Weight:12 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 155 °F
Grain Temperature: 75.2°F
Volume of strike water:18.00 (Quarts)
Temperature of strike water: 165.6 °F

MASH:
Grain Weight: 12 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature (Target) : 152°F
Grain Temperature: 75.2°F
Target Mash pH: 5.2
Actual mash temperature: 151.5
Gypsum: 1 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 3 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 9 ml
Actual mash temp: 151.5 F Avg.
Liquor PH: 7.67
Mash Start: 8:50A
Mash pH (ending): 5.65

MASH TIMES

Start Time:	8:50 AM<br />
End Time:	9:50 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />

VOURLOF TIMES

Start Time:	9:50 AM<br />
End Time:	10:00 AM<br />
Hours:Minutes	0:10<br />
Minutes	10<br />

LAUTER TIMES

Start Time:	10:00 AM<br />
End Time:	10:45 AM<br />
Hours:Minutes	0:45<br />
Minutes	45<br />

BOIL:
Boil Length: 60 Min.
Boil Vol.: 8.75 gal. at 212 F
Fining addition prior to end of boil: 10 min.
1 tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 7 Gal. (Minus immersion chiller)
Whirlpool Hops added @ 140 F
Boil Ending Gravity (BEG) (Fermentation Starting Gravity) :
Hydrometer: 1.053
pH: 5.68

BOIL TIMES

Start Time:	10:56 AM<br />
End Time:	11:56 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

KETTLE BOIL OFF/LOSS %

Start Kettle Volume (Approx. 212F)	8.75<br />
End Kettle Volume (Approx. 170F)	7<br />
Kettle Loss	1.75<br />
Kettle Loss	7.0<br />
Boil  Period	1.0<br />
Loss in qt./hr.	7.0<br />
%  Reduction	20.00%<br />

COOLING TO 67-68 F TIMES

Start Time:	11:56 AM<br />
End Time:	12:46 PM<br />
Hours:Minutes	0:50<br />
Minutes	50<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 (Starting Gravity) SG: 1.053
10-27-22: Temp Controller set to 67: 66-67 F, Day 1
10-28-22: Temp Controller set to 68: 68-69 F, Day 2
10-29-22: Dry hop added, Day 3
10-29-22: Temp Controller set to 70: 69-70 F, Day 3
11-31-22: Apparent physical activity stopped, Day 5
11-31-22: Start Diacetyl rest, Day 5
11-01-22: End Diacetyl rest, Day 6
11-XX-21: Cold crash start, Day XX
11-03-21: Transfer Beer to keg. Day XX
11-03-21: 3 Min. @30 psi speed carbonation, Day 7
11-03-21: Hydrometer Gravity: 1.007 Day 7
11-XX-21: PH: 4.XX, Day XX
11-XX-21: Set keg CO2 to 11 p.s.i. , Day XX
11-XX-21: Reduce keg pressure to 11 p.s.i. , Day XX
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
Boil: Immersion cooler takes up .25 gal.
Mash: 73: efficiency low from typical 78%


FERMENTATION NOTES:
1 gal. jug w/ bottled water on blow-off capture for yeast collection.

TASTING NOTES:
XX.

MISC. NOTES:
XX