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--- recipes:groggenbier [2021/01/05 17:53] – mrmekon
+++ recipes:groggenbier [2021/02/01 08:20] (current) – mrmekon
@@ Line 8: / Line 8: @@
 ===== Brewster Beacon =====
 **Brewed:** 2021-01-05 \\
-**Target OG:**  \\
+**Target OG:** 1.062 \\
-**Strike hit:**  \\
+**Strike hit:** 45C \\
-**OG:**  \\
+**OG:** 1.054 \\
-**FG:** \\
+**FG:** 1.020 \\
-**ABV:** \\
+**ABV:** 4.46% \\
 **Yeasties Recipe:**
@@ Line 103: / Line 103: @@
 Mash tun fullness     : 30L (immediately after mash-in)
 Mash wattage          : 500W
-Mash pH @ 20 min      :
+Mash pH @ 20 min      : 5.46
-Mash gravity @ 20 min :
+Mash gravity @ 20 min : 6.5 P
 Mash length           : 20 (rest) + 20 (heat) + 60 (mash) min
 Mash out start time   : 15.00
@@ Line 115: / Line 115: @@
 Mash end volume       : 11.5L (immediately after basket lift)
 First runnings volume : 13.2L (still trickling slowly)
-First runnings gravity:
+First runnings gravity: 11.0 deg
-First runnings pH     :
+First runnings pH     : 5.54
 Sparge start time     : 15.20
@@ Line 127: / Line 127: @@
 Boil start time       : 16.52
 Boil volume           : 33L
-Boil pH               :
+Boil pH               : 5.90
-Boil gravity          :
+Boil gravity          : 11.5 deg
 Boil wattage          : 2000W, then 100W + heat stick
 Post-boil volume      : 31.5 - 32L
-Post-boil pH          :
+Post-boil pH          : 5.56
 Post-boil gravity:
-  - Refractometer     :
+  - Refractometer     : 13.0 deg
-  - Hydrometer        :
+  - Hydrometer        : 1.054
 Chiller start time    : 17.54
-Pitch time            :
+Pitch time            : 19.15
-Fermenter volume      :
+Pitch temperature     : 23 C
+Fermenter volume      : 30L
-Cleaning finish time  :
+Cleaning finish time  : 20.30
 </code>
@@ Line 160: / Line 161: @@
 One stick "äkta kanel" tossed in hop basket at flameout. \\
  \\
+Pump jammed during cooling.  Had to reverse flow with cold water to get it going again.  Probably ~1L added, very briefly and not so well sterilized hoses. \\
+Pump jammed again during racking to fermenter.  Had to start and stop it 100 times, but eventually it got going.  Pulled the false bottom out with the metal spoon. \\
+\\
+Pitched while still 23C, so put the fermenter outside on the balcony to cool more.  ~5C on the balcony.  \\
+ \\
+days before bottling: soak cinnamon stick and two lemon's worth of rind in 250ml dark rum for a night, then pitch all of it in primary. \\
 ==== Brewday Analysis: ====
@@ Line 166: / Line 173: @@
 Accidentally left heat running during beta-glucan rest mash-in.  Temp a bit too high. \\
 Grains expanded in mash, to ~2.5 cm below overflow valve.  Can't hold too much more grain than this. \\
+pH in good range, but perhaps it would be wise to acidify the sparge water a bit. \\
+Very low OG.  More volume than planned, which accounts for some of it. \\
 ==== Calculated Recipe Adjustments: ====
-Real grain absorption:  \\
+Real grain absorption: 1.5 \\
-Real efficiency:  \\
+Real efficiency: 61% (rye sucks) \\
 ==== Fermentation Notes: ====
+Slow start compared to the other S-05 packets.  First bubble 20 hours after pitching. \\
+\\
+Chopped rinds of two juiced lemons into chunks, boiled for 20 minutes.  Put in sanitized bottle with 250ml rum and one cinnamon stick.  Soaked for 1.5 weeks. \\
+-01-23: Pitched lemon-rum goop into fermenter. \\
+-01:23: FG 1.020 (too high).  Tastes good, very thick body. \\
 ==== Bottling Notes: ====
+-01-30: put on balcony to cold crash (-3C) \\
+-01-31: bottled.  fermenter was 1C on surface, beer at 6C when done bottling \\
+FG: still 1.020 \\
+L of unrecoverable trub, exactly 25L in bottling bucket. \\
+g table sugar. \\
+Filled 5 kegs and half of a 750ml bottle (should have used 500ml) \\
+Tastes fantastic \\
 ==== Photos: ====