mcknightrider's Hop Hands Brew Log

08/07/2017

Brew Day

Strike Water Volume

8.65 Gallons

Sparge Water Volume

Pre-Boil Wort Volume

7 Gallons

Expected Original Gravity

1.050

Fermenter Volume

7 Gallons

Strike Water Temperature

162 F

Sparge Water Temperature

Post-Boil Wort Volume

5 Gallons

Actual Original Gravity

1.052

Fermentation Temperature

66 F

Notes

Brewed Hop Hands Recipe on WED 7/25/17 with John Mutter

Chose not to batch sparge. Added ~5 gal of water to the initial mash for a 30 min rest at 148F. Added 1.3 gal of~190F water to raise mash to 152F for another 30 min. Vorlaufed into kettle and collected 6.5 gal of wort. Added add'l 0.5 gal of water to mash to collect a total of 7 gal of wort. During sparge added 0.5 oz of Columbus.

After 60 min boil heat was removed for ~10 min and let work naturally cool to 195F. Added whirlpool hops for 20 min; stirring occasionally. After whirlpool wort temp was approx 175F. Chilled wort to approx 75F and transferred to carboy where it was further cooled in fermentation chamber to 66F.

7/27/17: Added 2oz of Amarilo; raised temp to 67F.
7/29/17: Raised temp to 68F.
7/30/17: Added 2 oz of Simcoe.
7/31/17: Raised temp to 69F.
8/2/17: Hydrometer sample showed FG of 1.010; warm sample tasted juicy and hop forward; no discernible off-flavors. Measured ABV is 5.37%.
8/3/17: Raised temp to 70F.
8/5/17: Began crash-cooling the beer to 34F.

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