Batch 78: Falconer’s Flight/MO SMaSH(ish)

I scored a huge hop sale on before the holiday, and in that purchased my first ever Falconer’s Flight (1#). Over the holiday I finished the build and tested my 1-element electric brewing control (adapted from To test out the system (and add some more hops to my current tap list), I chose to brew a MO/Falconer’s Flight SMaSH(ish). The ‘ish’ is due to the pound of oats I added – this was a mistake in terms of process, as I didn’t have any rice hulls, and the sparge got stuck ( a few times 🙁 ). I brewed this in the red 5gal cooler, and it seems that this was not a good setup for the 6″ thermoprobe that I used, as this crept down to ~147* – to compensate, I tried upping the temperature of the HLT, but it didn’t budge the probe temps – I dropped my old floating thermometer in about 45 minutes into the mash and lo and behold – it was up around 160° (!!!) so … I dunno what happened or what will come of it, but the mash had a gradual rise from about 140-152° over about 15 minutes, and then sat probably in the 150-152° range for another 30 minutes before running up to 160°. I probably won’t be able to replicate this with any fidelity. After a few stuck sparges, I dumped everything into the big blue mash tun, ran it off, boiled, and made beer 🙂 I think I accidentally made a model of a few various NEIPA recipes (including use of WLP007 like Trillium does) so I’ll dry hop this as an NEIPA and we’ll see what happens!!

Recipe Type: All Grain
Yeast: WLP007
Yeast Starter: 1L starter created from 1 packet the day before, spun on the magnetic spinner over night
Batch Size (Gallons): 11
Original Gravity: 1.044
Final Gravity:
IBU: 33 if you don’t count the hop stand at 165°, but 64 calculated by Brewer’s Friend if you believe their whirlpool calc
Boiling Time (Minutes): 60
Color: 6?
Primary Fermentation (# of Days & Temp): 61-64°
Secondary Fermentation (# of Days & Temp):

10# Maris Otter
1# Quaker Oats

gradual rise from about 140-152° over about 15 minutes, and then sat probably in the 150-152° range for another 30 minutes before running up to 160°. dumped into a different mash tun after a few stuck sparges, which dropped the temps but sparged with 170° water.

0.5oz Falconer’s Flight (11% alpha) FWH
0.5oz Falconer’s Flight – 10 min
1 whirlfloc – 10 min
0.5oz Falconer’s Flight – 5 min
0.5oz Falconer’s Flight – 0 min

2oz Falconer’s Flight after temperature dropped to 165°, then whirlpooled as I continued to drop temps – they reached down to ~145° over 20 minutes before I began to transfer to the carboy. Probably stood between 165° and 145° for ~30 minutes.

1oz Falconer’s Flight per day for 4 days starting at high krausen

UPDATE 1/9/19: I pitched the yeast starter a few hours after transferring to the carboy. I checked the next morning and there were beginnings of krausen, and by the evening there was full, almost looking like post-peak krausen. I measured the temperature at about 62°, so the krausen may have just been tamed by the temperature (ambient was cold in the basement). I’ve since pitched ~1oz FF/day into the carboy (we’re now on day 3; the first two days were 32 grams, today was 28 grams)

Posted January 7, 2019 by fbarrett in Adjunct, Falconer's Flight, Hops, Malt, Maris Otter, Quaker Oats