Still learning how to use the all-grain system, migrating a batch we have brewed successfully on the stove

Brewer’s Notes

Upgraded the system to a direct-fire mash tun, first batch with new configuration.

Timeline

10:30a – put water on, 10 gallons at about 70F.
11:05a – Mashed in 4.25 gal at 167F
During mash, used pump and burner, but had issues with thermometer and pump stopping. Overshot, believe it went as high as 172F.
12:05p – mash done.
Cycled 2 gallons for vorlauf, was 1.050 at 164F. Added 2 gallons of sparge water, was 1.030 at 164F.
6 gallon boil volume, down to 4.5 gallon post-boil at 1.070 at 90F

Cereal aroma, caramel. Light amber color with significatn hot break. Tastes lighter than 1.070. Very bitter initially, taster sat for about 20min, and some hops burned off. Some off flavor – phenolic? rubber? mostly caramel, possibly from mash overheat. Not bad, but need to get a sparge arm.

OG: 1.070 @ 90F, target 1.070
FG: 1.022 @ 70F, target 1.017

Fermenting Notes

Primary

Target Temperature range: 70F
Average: 71.56F
Standard Deviation: 1.98

6-19-16-primary

6.27.2016 – Racked to secondary. Added 1.25oz Cascade for dry hop. Did not taste, color was amber, fairly clear w/ 2 inches of sediment on bottom – very active yeast. Hop bag fell into carboy, so need to change fermentation strategy

Secondary

Target Temperature range: 70F
Average: 70.06F
Standard Deviation: 0.20

6-27-16-secondary

7.3.2016 – 1.022 at 70F. racked to keg. In fridge to cool and will carbonate tomorrow. Grassy and sweet.

Tasting Notes

7.24.2016 – Very happy with beer once carbonated. Force carb’d at 30psi, took 3 days to sit and not be bubbly. Serving at 12psi. First half-gallon was very earthy, hop trub, etc. As it poured off, the beer cleared. Well hopped, probably too high. Very drinkable and expect to kill keg quickly as yield was low, 4gal or less.

Recipe