Brewing is completed.
Sparge water was made of half treated tap water and half distilled water. 1.5 tsp of PH 5.2 stabilizer was added to the sparge water, then the water was brought up to 175F for sparging.
Began sparge by topping up mash with 1 quart of water then stirring. 8 quarts were recirculated to get wort to clear. SG was [email protected]. After all the wort was run off, topped up again with water and stirred. Let rest for 10 mins. 4 quarts were recirculated to get wort to clear. SG was [email protected]. Dumped remaining water into mash and stirred (was about 2/3 quarts short). Let rest for 10 mins. 3 quarts were recirculated to get wort to clear. SG was 1.021@88F.
Total Collected was 10.5 quarts. Final SG pre boil was [email protected]. Mash efficiency was 78%.
Boil was normal and followed recipe listed. Yeast nutrient was prepared according to Wyeast instructions. 1 gallon boiled off leaving 1.5 gallons(should have added a gallon of water for boil off). At flame out wort was placed into an Ice bath for 30 mins, then transfered to the carboy. Refrigerated water (2 gallons distilled, 1 gallon spring and 1 gallon treated tap) was added to make up the initial 5.5 gallons. Hot break was allowed to settle, then wort was transfered off hot break. Yeast was prepared according to the instructions on the package (while waiting for hot break to settle), then pitched after wort was transfered off hot break. SG was 1.044@68F(1.045 corrected) 5 Gallons total. Carboy was placed into fermentation freezer and thermostat was set to 64F.