AG12:  Cream Ale

Brewed 20100522

7.0 lb US 2-row
0.25 lb Biscuit Malt
0.75 lb Honey Malt

Single infusion at 150F, single batch sparge.

Boil Additions:

1.0 oz Cluster, 60min (FWH)

Ferment with Wyeast 1025 (American Ale) at 62F.

Targets:  OG 1.046, FG 1.011, 4.5% ABV, 28.7 IBU, 6.7 SRM

Notes:

0703:  Brougnt 5 gallons of RO water to 180.  Added 2.625 gal to MLT to pre-heat for 10 minutes.

0712:  Dropped to 168, letting chill a bit with the lid loose.  Added 1/2 tbl chalk and 1 tbl 5.2 buffer.  pH ok.

0725:  Doughed in at 150F.

0825:  Adding 1.5 gal boiling.  144F to 162F

0845:  First runnings draining at 14.0%, 92% conversion eff. (low)

0850:  Got stuck, stirred, vorlauf again and drained.

0858:  Added 3.75 gal sparge to 172F (ouch)  I got distracted dealing with the stuck lauter and the sparge water overheated.

0920:  Stuck AGAIN

0924:  Still draining, but marking the start of the boil since the wort is acutally boiling and the FWH added.

0931: 6.3 gallons into the kettle at 8.8%, 84% lauter eff.

1019: Rigged for cooling.

1113: In the carboy, injected pure o2, pitched starter from last night. 9% (70% overall) 1.037

2118: Reviewing my memory of the day, I think I was a pound short on the base malt.  I weighed 4lb as usual and then weighed out the specialty malts and milled.  It looked short and I realized I only milled 4lb of base malt.  I weighed out 2 more for a 7lb total bill instead of 7lb of base plus a lb of specialty.

Recalculation:


Targets OG 1.039, FG 1.010, 3.8% ABV, 29.3 IBU

Conversion eff 104%, lauter ??%, total 79%.



20100525:  Thermowell has been showing about 63.4.  Was down at 62 and change so I bumped up the controller from 60 to 61.  Still off-gassing.

20100525:  4.8% brix (1.009).