Grain Bill / Fermentables

• 24 Lbs Swaen Pilsner

Hops

• 1lb Cascade (6.4 AA)

Yeast (Split Batch)

• Wyeast 1028 London Ale / Premier Blanc Wine Yeast (Blended yeast cake from Houblon Bourreau v2.)
• Danstar Nottingham

Gravity

• OG 1.069
• FG 1.011 / 1.013
• ABV 7.61% / 7.35%
• IBU 79.94
• 12 Gallons
• SRM 3.81

Brew Day

Heat 9 gallons of water to 161°.

Gently dough in grains until all grain is covered by water.

Mash grains at 150° for 1 hour and 15 minutes.

Remove “grain bag“, transfer to cooler, rinse with 5 gallons of 170° water and allow grains to drain.

Bring wort to a boil, add 3 oz Cascade hops and continue boil for 60 minutes.

Add 2 oz Cascade hops. and continue boil for another 20 minutes.

Add 2 oz Cascade hops and continue boil for 10 minutes. (This is a good time to drop in the wort chiller.)

Remove from heat source and drop wort temperature to 160°.

Add 5 oz Cascade hops and continue hop stand for 1 hour.

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and transfer to primary fermenters.

Pitch yeast.

Allow beer 2~3 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Transfer to secondary for 1 week adding 4 oz Cascade (2 oz to each fermenter) for dry hop.

Bottle and wait another 2 weeks…

Enjoy!

Notes:

• February 17, 2018, Brew Day
  • Used 14 gallons of PurWater and adjusted with 4g CaCl₂ and 2.5g MgSO_4.
  • Adjusted mash pH to 5.25 using 1/8 tsp citric acid.
  • Miscalculated grain and hop water absorption, resulting in a ~9 gallon batch.
  • Pitched Nottingham on 3 gallons and 6 gallons on the existing yeast cake. (Did not rehydrate the Nottingham.)
  • Fermentation room has an ambient temperature of 66.5 degrees.
• Dropped wort temperature from 160° to 70° in 15 minutes after hop stand.
• 24 hours, full krausen in both fermentors. Had to swap out airlock contents from Star San to vodka, because both bubbled so vigorously that the foam left nothing in the airlocks..
• 72 Hours, krausen has dropped out of both fermentors. Raising fermentation room temperature to 72° to complete attenuation.
• Day 5 gravity readings:
  • Wyeast 1028 / Premier Blanc blend: 1.011 / 7.61% ABV
  • Nottingham: 1.013 / 7.35% ABV
• Day 7, Kegged 4 gallons and dry hopped remainder in carboys. Keg is dry hopped with hop “depth charge” and kept in refrigerator at 32°.
• Day 11, bottled.
• Day 14, began force carbonation and first taste of keg. Hop aroma is amazing and seems “fresher” than when dry hopped at 65~70°.