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19.7 quarts of water (1.3 qts/lb) at a 168 F strike temp were
combined with the grains (15.13 lbs total) for a 90 minute mash
(total time). I was using the back of an envelope (literally) to
calculate the temps and screwed up, so my first rest was at 146 F for
30 minutes. An infusion of 3 qts boiling water brought the temp of
the mash up to 150 F for 30 minutes. Finally another infusion of 3
quarts boiling water brought the temp up to 154 F for the remaining
30 minutes of the mash.
No mashout infusion was done. The mashtun was simply drained. A
second sparge of 12 quarts of 170 F water was also done. 7 gallons
total were collected.
The sweet wort was brought to a boil, and the candi sugar and
bittering hops were added for a 60 minute boil. With 15 minutes
remaining the flavor hops were added along with a couple pinches of
Irish moss.
The wort was cooled with the immersion chiller, and the yeast was
pitched (from a 2 liter starter). I aerated the hell out of the wort
before pitching.
The fermentation took off. It blew the airlock twice during the
first few days of fermentation. After 11 days in the primary, it was
racked to a secondary with a gravity of 1.012.
It spent almost 2 months in the secondary at around 55 F before it
was bottled with a final gravity of 1.011. Tasted delicious warm and
flat.
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