Date:
Brand: Origin Brew Number:
Profile:
o
Strike Temp: 170 F Mash Foundation Water Volume: 500 gal 154 F, 45 Min.
Malts MO @ 170oF
Mash Water Volume: 1911 gal
2-Row 7145 Best Malz Munich 770
Best Malz Caramel 30-40 165 Best Malz Dark Munich 660
Fawcett Dark Crystal 110 Canada Wheat Malt 220
Total Malt: 9070
Actual:
Mash In Start Time: Mash Temp:
Mash In Complete: Conversion:
Terra Alba: 10 lbs
Mash Off: Mash Transfer:
Transfer Complete: Lauter Tub Foundation Water: 155 gal
Vorlauf Start: Vorlauf End / To Kettle:
o
First Wort B: Sparge Temp: 168 F
First Wort Volume: Sparge Volume: 2239 gal
End Runoff: Last Hansel oB:
Kettle Full Volume: 144 BBL Kettle Full oB:
Kettle Boil @: Yeastex: 1 lbs
A Hops: 15.43 lbs Warrior (16.0%) @ Boil Whirlfloc G 1.6 lbs
B Hops: 11.84 lbs Centennial (9.4%),11.84 lbs Cascade (6.1%) @ +50 Min. + 105 Min. In Whirlpool D Hops: 11 lbs Cascade (@6.1%)
C Hops: 11 lbs Willamette (5.0%) @ +60 Min. + 105 Min. In Whirlpool D Hops: 11 lbs Crystal (@3.1%)
C Hops: 22 lbs Cascade (6.1%) @ +60 Min. + 105 Min. In Whirlpool D Hops: 11 lbs Mt. Hood (@4.2%)
C Hops: 11 lbs Crystal (@3.1%) @ +60 Min. Knock Out:
Knock Out Volume: Knock Out oB:
Boil Off Amount: Cooling Start:
Hot Wort Reciever Full: Cooling End:
o
Cold Wort B: Cold Wort Volume:
o
90" BOIL Target Cold Wort B: 18.2 Cool to 70F, Attemp to 70F
150 Gallons Pomegranate Juice added second day of Fermentation