Total Grain: 15.41 lbs
Wort Volume: 5.96 gal
TGT Pre-boil Volume: 8.00 gal
TGT Pre-boil Gravity: 1.049
Anticipated Efficiency: 70%
Boil Time: 90 Minutes
Evaporation: ~17% hourly
60.0% - 9.21 lbs. Maris Otter
15.0% - 2.30 lbs. Naked Golden Oats
10.0% - 1.54 lbs. Light Munich Malt
05.0% - 0.77 lbs. Roasted Barley
05.0% - 0.77 lbs. Chocolate Malt
02.5% - 0.38 lbs. Crystal 60
02.5% - 0.38 lbs. Dark Crystal
1.6 oz. East Kent Goldings (Pellet, 5.0% AA) @ 60 min.
1.00 tablet Whirlfloc @ 15 min.
2.64 g Wyeast Yeast Nutrient @ 10 min.
WY1469 – West Yorkshire Ale
Carbon filtered Waco
2 g Calcium Chloride (Boil)
Rest 60 min @ 154 F
Notes:
15 October 2011 – Made 1.07 l starter of WY1469 (production date 05 October 2011) w/ Wyeast Yeast Nutrient and 2 drops Foam-Control on a stir plate.
16 October 2011 - Brewed by myself (and Michelle helped, too). Doughed in with 5.75 gal (1.5 qt/lb) at 166 degrees. Came in 1-2 degrees low. Adjusted temperature with .25 gal of boiling water. Rested at 154 for 60 minutes. Adjusted with ¾ tsp phosphoric acid. Mash pH ~5.2. Batch sparged with 3.75 gal at 175 degrees for 10 minutes at 165 degrees.
Yielded 7.75 gal of 1.048 wort (calculated efficiency 66.3%). Added .25 gal water and .5 lb DME. Low efficiency due to slightly acidic sparge?
Boiled for 90 minutes yielding 5.96 gal of 1.066 wort (evaporation rate 17% or 1.35 gal/hr). Added 6 drops Foam-Control and 2 grams Calcium Chloride.
Chilled to 66 degrees F in 20 minutes. Racked 5.0 gal to Better Bottle.
Pitched entire starter and oxygenated with O2 for 60 seconds. Temperature controller set to 66 degrees.
17 October 2011 - Blow off like crazy. Should have taken a picture. Lost about .25 gal. Added 4 drops Foam-Control. Replaced aluminum foil and cleaned up carboy.
19 October 2011 - Moved near fireplace for diacetyl rest. Ambient temperature 70 degrees F.
23 October 2011 - Gravity 1.020 (68.5% AA). Flavors are developing nicely. A little on the fruity side, hopefully during maturation that gets rounded out a little bit.
25 October 2011 - Moved to freezer with controller set to 40 degrees to cold condition prior to kegging.
26 October 2011 – Kegged ~4.6 gal. Didn't take final gravity, may have dropped a point or two, but nothing too significant. Temperature controller set to 40 degrees. Regulator set to 30 psi. Need to carbonate quickly before Halloween party.
