Batch 84: FF/MO Smash

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: 1 packet
Batch Size (Gallons): ~5.5 gallons?
Original Gravity: 1.051
Final Gravity:
IBU: ~50
Boiling Time (Minutes): 60
Color: straw to pale orange
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

12# Maris Otter

FWH – 1oz FF (10% AU)
10 min – 0.5oz FF (10% AU)
5 min – 0.5oz FF (10% AU)
flameout – 1oz FF (10% AU)
whirlpool (179°) – 1oz FF (10% AU)

mashed in at ~130° (unintentionally!!), set up a recirculating mash and brought the temp up to ~148° over the course of about 45 minutes, then mashed at 148 for 45 minutes, raised temps to 160 over the course of about 20 minutes, mashed out

whirlpooled right below 180° for 30 minutes, then upon transferring I learned that the hop stopper had become dislodged. So, I transferred (~126° by now) and will leave it overnight to cool.

Posted February 21, 2020 by fbarrett in Uncategorized