Bluegrass
Style: Kentucky Common
Batch #: 137
Born: 2019-11-02
Bottled: 2019-11-12
ABV: 5.1%
IBUS: 16
Calories:
Target OG: 1.052
OG: 1.048
FG: 1.009
Batch Size: 7.75 Gal
Fermentables:
8.5 lbs Rahr 6-row
5 lbs Flaked Corn
12 oz Briess Victory Malt
4 oz Black Patent Malt
4 oz Caramel Malt 60L
Hops:
1 oz US Fuggle 2.9% 60 min
1 oz Cluster 6.6% 15 min
1 oz Saaz 2.8% 0 min
Spices/Other:
1 Whirlfloc 10 min
½ tsp WLN1000 White Labs Yeast Nutrient 10 min
Yeast:
SafAle US-05
Mash Gal: ???
Sparge Gal: ???
Mash Target: ??? deg for 60 min
Pre-boil SG: ???
Pre-boil Gal: ???
Mash Efficiency: 59%
Boil Length: 60 min
Post-boil SG: ???
Post-boil Gal: ???
Volume into Fermenter: 5
Fermentation Temp: ??
Finish Gal (into bottling bucket): ???
Bottling:
Vols: ???
Priming: ???
Bottle/keg: ???
Tasting Notes:
Date: ??? Taster: ???
Notes: When I was pouring my grains, around an oz of them fell out of the malt tube, and into the kettle. I just left them at first, but when I started the recirc, they clogged it. I pulled out the tube and ran all the wort through my hop spider, into a bucket to filter out the chunks. It was at this point I realized I forgot my rice hulls. Since this mash was already sticking, It seemed important. So, I added ~1/2 a lb of rice hulls and mixed it all up, trying not to spill any more. I was successful, but by now my malt tube had dropped to the mid 130's. So, I set my recirc back up and set the temp to 152*, and let it go for a couple hours. Since the mash was sticking a bit, I had to have the recirc going REALLY slow, so I figured it would take quite a while to get everything back up to temp. Then I ended up setting it to 158*, and let it go for another hour, mostly because I got distracted and was watching TV. Well, the extended mash through all the rests definitely helped, I got 79% efficiency! At 10 minutes in the boil, I realized I needed to add ~1.5 gals, so I added one and stopped the brew timer for like 5 minutes. Right after flameout and I started chilling, I realized I never sanitized my recirc for the aeration. I turned off the water, set the M&B back to boil, hooked up the recirc and started it. I let it go for ~5 minutes. The temp was 173-187*, so it's kind of like a whirlpool. Somehow topped up with 3/4 gal too much water. :-/ Took 1/2 gal for the solera postboil, which will fill it. I had been aerating the wort for quite a while and had already pitched the yeast, so I figured I should boil the solera portion again for a minute just to deaerate it and kill the SO5.