Just finished brewing this, we'll see how it comes out in a month or two.
Golden Hind Variation APA #1 (10A or 14B, depending on your point of view)
11 lbs Maris Otter malt
2 oz Cascade hop pellets, 7.1 %AA, FWH
1 oz Cacade hop pellets, aroma, 5 min post-boil steep
White Labs London Ale (WLP013), 800mL starter
1 Whirlfloc tablet, 15 min.
Mash water salt additions: 3.3g gypsum, 1.3g Epsom salt, 2.6g Calcium chloride
Sparge water salt additions: 1.9g gypsum, 0.8g Epsom salt, 1.6g Calcium chloride
Equipment:
1 large (30 qt.) pot
1 medium (20 qt) pot
1 small (16qt) pot
1 10 gal. cooler lauter tun with mesh false bottom
1 6.5 fermenting bucket
1 5 gal. fermenting carboy
1 2 pint pyrex measuring cup
1 1 Quart pyrex measuring cup
2 thermometers (one glass, one bimetal - both go about 4 degrees F too high)
1 hydrometer
1 12oz. Spray bottle with StarSan solution
1 Therminator plate chiller with pump and hoses
expected OG: 1.060
measured OG: 1.057
2013-11-16
-----------
1945 - Milled malt.
2000 - Prepared yeast starter wort. Covered and allowed to cool.
2300 - Moved starter wort to refrigerator to cool further.
2013-11-17
----------
0400 - Added yeast to starter, set on stir plate.
0800 - Prepared mash and sparge salts.
0845 - Cleaned (with PBW) and pre-heated mash/lauter tun.
0945 - Began heating 6.25 gallons mash water. Drew 4.5 gallons sparge water and set aside, covered.
1100 - Mash water at 165°F. Began adding water and malt to MLT.
1110 - Began mashing. Mash temp at 154°F.
1205 - Mash temp. is 154°F. Added mash-out water.
1215 - Began Lautering.
1230 - Finshed lautering, began sparging. Added 2oz FWH to the large boiler.
1250 - Finished sparging. Added 6.5 gallons to the large boiiler. Moved remaining 2.5
gallons to the medium boiler. Total runoff approx. 9 gallons. Partially covered both boilers
to speed up boil and get more of a rolling boil.
1300 - Emptied and cleaned MLT.
1400 - Both boilers now at boiling.
1630 - Consolidated wort to large boiler. total wort now at 7 gallons.
1645 - Began cleaning Wort chiller and fermenter with PBW.
1700 - Boil is now at approx the 1 hour point.
1715 - Rinsed wort chiller and fermenter with plain water.
1720 - Prepared to sanitize the wort chiller and fermenter.
1800 - Apparently, I was off by about half an hour on the boil time.
1815 - Added a Whirlfloc tablet. Ran santizer through wort chiller to fermenter
1830 - Added aroma hops. Turned off heat. Set up wort chiller, emptied fermenter.
1835 - Ran wort through chiller. final temp around 80 ° F.
1840 - Pitched yeast. Put on airlock. Forgot to get OG at this point.
1850 - Began cleaning and rinsing wort chiller, including backflush.
1900 - Cleaned boiler.
1910 - Used sanitized winethief and hydrometer to get OG of 1.054 @ 85 °F.
Adjusted OG: 1.057, a little low but acceptable.
Golden Hind Variation APA #1 (10A or 14B, depending on your point of view)
11 lbs Maris Otter malt
2 oz Cascade hop pellets, 7.1 %AA, FWH
1 oz Cacade hop pellets, aroma, 5 min post-boil steep
White Labs London Ale (WLP013), 800mL starter
1 Whirlfloc tablet, 15 min.
Mash water salt additions: 3.3g gypsum, 1.3g Epsom salt, 2.6g Calcium chloride
Sparge water salt additions: 1.9g gypsum, 0.8g Epsom salt, 1.6g Calcium chloride
Equipment:
1 large (30 qt.) pot
1 medium (20 qt) pot
1 small (16qt) pot
1 10 gal. cooler lauter tun with mesh false bottom
1 6.5 fermenting bucket
1 5 gal. fermenting carboy
1 2 pint pyrex measuring cup
1 1 Quart pyrex measuring cup
2 thermometers (one glass, one bimetal - both go about 4 degrees F too high)
1 hydrometer
1 12oz. Spray bottle with StarSan solution
1 Therminator plate chiller with pump and hoses
expected OG: 1.060
measured OG: 1.057
2013-11-16
-----------
1945 - Milled malt.
2000 - Prepared yeast starter wort. Covered and allowed to cool.
2300 - Moved starter wort to refrigerator to cool further.
2013-11-17
----------
0400 - Added yeast to starter, set on stir plate.
0800 - Prepared mash and sparge salts.
0845 - Cleaned (with PBW) and pre-heated mash/lauter tun.
0945 - Began heating 6.25 gallons mash water. Drew 4.5 gallons sparge water and set aside, covered.
1100 - Mash water at 165°F. Began adding water and malt to MLT.
1110 - Began mashing. Mash temp at 154°F.
1205 - Mash temp. is 154°F. Added mash-out water.
1215 - Began Lautering.
1230 - Finshed lautering, began sparging. Added 2oz FWH to the large boiler.
1250 - Finished sparging. Added 6.5 gallons to the large boiiler. Moved remaining 2.5
gallons to the medium boiler. Total runoff approx. 9 gallons. Partially covered both boilers
to speed up boil and get more of a rolling boil.
1300 - Emptied and cleaned MLT.
1400 - Both boilers now at boiling.
1630 - Consolidated wort to large boiler. total wort now at 7 gallons.
1645 - Began cleaning Wort chiller and fermenter with PBW.
1700 - Boil is now at approx the 1 hour point.
1715 - Rinsed wort chiller and fermenter with plain water.
1720 - Prepared to sanitize the wort chiller and fermenter.
1800 - Apparently, I was off by about half an hour on the boil time.
1815 - Added a Whirlfloc tablet. Ran santizer through wort chiller to fermenter
1830 - Added aroma hops. Turned off heat. Set up wort chiller, emptied fermenter.
1835 - Ran wort through chiller. final temp around 80 ° F.
1840 - Pitched yeast. Put on airlock. Forgot to get OG at this point.
1850 - Began cleaning and rinsing wort chiller, including backflush.
1900 - Cleaned boiler.
1910 - Used sanitized winethief and hydrometer to get OG of 1.054 @ 85 °F.
Adjusted OG: 1.057, a little low but acceptable.
