“TBD" Winter Ale

Brew date: Oct. 13, 2013
#20 - 5 gal

Ingredients:

• 11.5 lb Maris Otter
• 1 lb Caramel 60L
• 0.5 lb Victory malt
• 0.25 lb Chocolate malt
• 0.25 lb Special B malt
  
• 1 oz Willamette (60 min) (5.7% A leaf)
• 0.5 oz Tettnanger (60 min) (6.3% A leaf)
• 1 oz Fuggle (10 min) (4.9% A leaf)
• 0.5 oz Tettnanger (1 min) (6.3% A leaf)
  
• 2 t Irish moss (10 min)
• Wyeast 1728 Scottish Ale yeast starter (3rd gen)

Schedule:

• Mash-in 6 gal water @ 164 'F (1.78 qt/lb)
• Stabilize at 154 'F and rest 60 min
• Mash out for 10 min @ 168'F
• Vorlauf. First runnings.
• Batch sparge with 3 gal water @ 168'F. Rest 10 min.
• Collect runnings. Bring to boil and hop at designated times. Chill to 76 'F and pitch yeast. Let sit two hours. Chill to 64 'F and ferment.

Observations:
Target gravity: 1.061
Target final gravity: 1.015
Target ABV: 6%
Target IBU: 37
First runnings: Collect 3.5 gal wort @ 1.065
Sparge: Collect 3 gal wort @ 1.035
Pre-boil wort: 6.5 gal wort @ 1.050
OG: 1.061

With lid half-on, boil evaporates approx 1 gal per hr.
Post-boil: Collect 4 gal without tipping boil kettle.
Collected 5.5 gal wort total.
Dead space in megapot = 1 gal.
Attempted to recirculate cold water for chilling wort using my steel head pump. VERY slow going. Need to purchase sump pump for this, while using my steel head pump to recirculate the wort, creating a whirlpool chiller effect.