Waggin' Trails English Pale Ale

PRIOR to BREW DAY

• Attach torpedo buoy with filter attachment to fermentation keg
  
• Attach torpedo buoy with filter attachment to serving keg
  
• Fill fermentation keg with Starsan then transfer Starsan to serving keg
  
• Fill serving keg 99.99% full with Starsan (tip and inject Starsan
  until water escapes from gas QD)
  
• Collect 11 gallons RO water for brew day
  
• Mill grains (mill all grains together, don't separate)
  
  

  Yeast Starter
  

• None. Use dry yeast (2 packets)
  
  
• Start with empty MLT
  
• Fill HLT with 6 or more gallons of strike water and heat to strike temp of 174 degrees (F)
  
• Transfer 3.5 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
  
• Turn off power to HLT (until sparge water is added)
  
• Add mash salts/acid, then dough in and stir
  
• Add a drop or two of lactic acid to sparge water
  
• After stirring, add remaining sparge water to HLT (temporarily reserving 1 gallon in case needed to cool down mash) and set temp to 155 degrees.
  
• Begin recirc when HLT is at temp.
  
  
  

  BOIL
  

• No kettle salts
  
• Boil timer settings: nE = 4, t1=75, t2=30, t3=25, t4=10
  
• Use stainless/tubular hop spider to contain hop residue
  
• When there are 25 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)
  
• When fermentation keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
  
• Put sanitized Tilt hydrometer into fermenter
  
• Fill keg to just above the weld, securely attach lid
  
  

  FERMENTATION
  

• Cool wort to 64 degrees (F)
  
• Sprinkle dry yeast directly onto cooled wort (no need to oxygenate when using dry yeast)
  
• Attach blow-off tube to pressure relief valve of fermentation keg - Put other end of tube into flask filled partially with Starsan
  
• After 48-72 hours, remove blowoff tube, replace pressure relieve valve, connect fermentation keg to serving keg, connect spunding valve to serving keg filled with Starsan connected in turn to a 5-gallon bucket (to replace Starsan with purge CO2)
  
• Start ramp of fermentation temp from 68 to 80 degrees over 7 days
  
• 
  
• Pressurize kegs to 17 psi and set spunding valve to 17 psi
  
• STC-1000+ Settings
  SP0=64, dh0=48 (2 days)
  SP1=68, dh1=72 (3 days)
  SP2=68, dh2=168 (7 days)
  SP3=80, dh3=24 (1 day)
  SP4=33, dh4=0
  
  

  PACKAGING
  

• Prepare and 'Inject' Gelatin (without any oxygen) into the serving keg
  
• Ramp down temp to 33 degrees over 1 day
  
• Pressurize serving keg to 2.4 psi
  
• Do a closed/pressurized transfer to serving keg (to get beer off yeast)
  
• Hold serving keg at 33 degrees for 3-4 days
  
• After cold conditioning, set keezer pressure to 6 psi of CO2
  -Target = 1.5 volumes of CO2 at 43 degrees (F)
  
  

  Resources
  

  Based on Saddle Mountain Brewing Co. Trail Dragger Clandestine Clone Recipe
  
  https://jansson.us/mashcalculator.html
  J/K = 5238.113783265638 (MLT Heat Capacity)
  W/K = 1.5185259701036913 (Heat Loss Coefficient)