Original Notes 22

Mash using decoction, 105 for 30 min 140 for 50 min 158 for 20 min 170 mash outDough in with 20 qts strike of 115 degrees tap. final 110Boiling 13.5 qts water on stove top. (note:Grain represents 24 large cups of copper - 3 cups of water. (water represents 24 large cups of copper. 48 total.water boiled (used hot from tap) temp of mash 110. no loss from heat (used lid)add boiling water temp add boiling water (most but not all) temp 140degrees.extract 13 (3cups) of mash and heat to 158 for 20 min. then boil. add back to mash.raised 13 (3cups) of mash to 158start to boil the grainadd boiling mash to main kettleSparge at 175 degree (insulated sparge tank.)Collect 11.5 gallons and boil adding hops according to schedule.Finish hops added after heat off.Use immersion chillerUse starter of Whitbread 2 pks S.G. 1.070 8-7: fementation vigoorous with krausen high <24hrs.ferm temp ~ 74 move to downstairs ~ 70. 7-8 8-14 transfer to secondary gravity = 1.020 yeasty. Needs to settle. If it doesnt have the right profile I can filter or add dry hopping for a week of saaz9-13 Taste profile. warm from alc. Needs to be bottled g = 1.016