PB0157 Festbier 08/15/2023

run mash rakes and recirc through vorlauf for first 15 min after mash in and then then turn of rakes and recirc and let sit another 65 min (75 min total saccharification rest)
Then vorlauf for 15 min for clear wort.

Lauter and sparge very slowly taking between 60 to 90 min to collect 235 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min

fermcap and first wort hops added to BK as it starts to fill

Note 90 min boil for DMS reduction with high % pilsner malt

Add dextrose, whirfloc, and yeastx 15 min before flameout

Add whirlpool hops just after flameout and whirlpool for 10 min. then let rest 15 min.

inject ALDC directly to FV just before after knocking out.

Then knockout through sanitized HX to FV to target 50 F for start of fermentation. Set FV glycol control to 52 F.

Oxygenate at 1 L/min for 60 min through carb stone in FV, or inline oxygenate at output of Hx at 1.5 L/min flow rate the whole time while knocking out.

pitch 50 lb of thick W-34/70 yeast slurry harvested from either PB0155 Cerveza Lomita or PB0156 Nectaron