3-5 Days Before Brewing
- Yeast starter (pitch ratio of 1 g DME for every 10 ml water)
- Erlenmeyer flask
- DME
- Filtered water
- Fermcap-S (1-2 drops)
- Nutrient (1/8 t)
- Stir bar
- Funnel
- Sanitizer for spray bottle (1/4 t in 16 oz water)
- Check leftover hops
- Purchase malt, hops, yeast, etc
- Purchase RO water
- Purchase ice for chilling
- Set efficiency to 80% if ABV is <8%. Set to 70% if ABV is 8+%.
- Update recipe based on hops AA%
- Water chemistry adjustments, http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=J5Y8FBP
Day Before Brewing
- Prep filtered water
- Water adjustments?
- Bring supplies upstairs
- Get scale, measuring spoons, plastic bowl (hops), small bowl (starch conversion test)
- Winter: Set out ~15 gal water in coolers in garage to super-cool overnight
Brewing Day
- Set up stand, connect propane, and immediately begin heating strike water
- Bring rest of supplies outside while water is heating up
- Water adjustments?
- Have breakfast
- Mash in
- At 35 min into mash, begin heating sparge water
- At 60 min perform iodine conversion test
- Mash out, stir continuously until 168F
- Vorlauf 3-5 times
- Lauter
- First wort hop?
- Begin heating first runnings in boil kettle
- Batch sparge, stir, let sit for 10 min
- Connect pump and lauter second runnings into boil kettle
- Boil: Add bittering hops
- Clean mash tun, tubing
- 35 min: Prep chilling water
- 45 min: Add Irish moss, hops?
- 45 min: Connect pump and tubing
- 50 min: Add immersion chiller, thermometer, mash paddle
- 50 min: Whirlpool
- 50 min: Add nutrient
- 55-60 min: Add aroma hops
- Cut heat, begin chilling
- Runoff hot water to cleaning tub
- Recirculate cool water
- Get yeast starter
- Add ice to chill
- Cut pump, close valves, remove tubing
- Use magnet on yeast starter stir bar
- Pitch yeast
- Runoff wort
- Bring fermenter downstairs
- General cleaning
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