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- Nov 6, 2010
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Brew Notes from Brew Day. Picked up the Brewzilla from Morebeer on Monday, cleaned and sanitized Wednesday, brewed Thursday.
12/22/2022 Brewzilla Gen 4 Inaugural Brew
Water Volumes broken in Beersmith. Needed to fix infusion mash profile. had to set to drain mashtun 100%. Note sure why it wasn't set this way. Probably only correct in recipes I clone instead of base profile.
I had Imported profile for BZ for 65L and changed settings to 35L. Some settings refered to 11G not that it matters but I fixed it. Had me strike with 8 gallons on 13.5lbs grain. Not sure why. Should have been 5 galllons. Made sure my mash profile was set correctly and now it shows the 20 quars of strike..
Heat time for mash from 52F to 158F was 75 minutes for 8 gallons. I assume 5 gallons will be 40% faster or 45 minutes.
12:30 Strike water ready
12:40 Mashing in and realized was too much water. Stupid lazy brewer. Removed water quickly. About 1 lb of grain was in. Assume minor affect if any.
Added top mash screen and recirc on.
Lowered heating element to 50% then later raised to 65% to minimize boiling wort below false bottom.
Recirc is important to moderate temperature swings. I had too much strike water so the recirc filled the malt pipe/mash tun and overflowed through the handle holes. Should be ok next brew but need to watch the strike volume and recirc rate.
1:02 Observed temp swings on internal thermometer the went -4F from 148F to +6F from 148F.
- recirc rate was too low to move work to moderate swings. unfortunately higher rate overflowed through the handle holes.
1:15 lowered element to 50%
- noticed recirc ball valve too closed (didn't check the rate coming out of the hose). lazy brewer. Opened to around 1/3rd
1:55 Sparge process started. Raised to first level
2:05 Raised malt pipe to second level
2:15 Sparge Done. Approx 180F sparge temp. Increased kettle volume to approx 7.5 gallons. Added around 2 gallons sparge. Need to measure this stuff.
2:30 Temp 180F. Accidentlaly measured then added 1.5 OZ Citra. Was rushing. Didn;t mean to add hops at 180F. Oh well.
2:37 Temp reads 204F. Prove not calibrated
3:10 Boil started. Still reading 205F or 206F. Brian helped calibrate. Reading changed to 212F. yay
4:18 added whirlfloc and fermentaidf K.
added .75oz each Cascade, Citra and Simcoe into hop spider
4:31 Removed Hops
4:35 flameout 212F
4:37 Flameout Chiller in. Water on. Whirlpool arm in, pump on.
4:39 174F
4:44 145F
4:47 97F
4:53 79F
5:00 70F
5:04 67F
5:07 65F
5:10 Xfer to carboy at 64.5F. used recirc arm and pump. less than 5 minutes to fill carboy to 6G.
- Pitched1 package lager S23 yat. Orderd US-05 from amazon for Firday delivery. Fridge set yo 62F. Wort to 62F in an hour
5:20 Cleaning
5:30 Cleaned. PBW recirculating with heat on.
6:00 all done. sanitized. put away
12/23 Am Fermenter at 62F. Yeast still on top. Shook carboy.
PM added 1 package us-05
12/24 Raise temp to 65F from 62F
12/25 Raise temp to 68F from 65F - Daicetyl rest 1
12/26 Lower temp to 65F from 68F
- Added .5 OZ Amarillo, Cascade and Simcoe
12/27 Add 1oz Mosaic when it arrives.
Planned 12/30 raise to 68F from 65F - hop creep diacetyl rest
Timing
365 Minute Brew Day - 6 Hours start to finish
Water heat time for my next batch will be about 50 minutes instead of 75 minutes as I had the wrong strike volume (8G instead of 5G).
1:12 Start heating water
12:30 Water at 158F
75 minutes to heat too much water
75 minute mash because i was lazy
30 Minute Sparge Process
50 minutes to get to boil. Maybe I left the heating element at 50%. Expected faster.
60 minute boil
30 minute chill - 212F to 65F
5 minute xfer to carboy
40 minute cleaning
I think the next brew day will be closer to 5 hours. I'll fill the system with strike water the night before and get up early or set a schedule to turn on at heat to strike tem then hold until I am ready to brew.
I heated sparge water on the stove. maybe use my induction burner next time. Stove was fine too. Need to pick the solution.
12/22/2022 Brewzilla Gen 4 Inaugural Brew
Water Volumes broken in Beersmith. Needed to fix infusion mash profile. had to set to drain mashtun 100%. Note sure why it wasn't set this way. Probably only correct in recipes I clone instead of base profile.
I had Imported profile for BZ for 65L and changed settings to 35L. Some settings refered to 11G not that it matters but I fixed it. Had me strike with 8 gallons on 13.5lbs grain. Not sure why. Should have been 5 galllons. Made sure my mash profile was set correctly and now it shows the 20 quars of strike..
Heat time for mash from 52F to 158F was 75 minutes for 8 gallons. I assume 5 gallons will be 40% faster or 45 minutes.
12:30 Strike water ready
12:40 Mashing in and realized was too much water. Stupid lazy brewer. Removed water quickly. About 1 lb of grain was in. Assume minor affect if any.
Added top mash screen and recirc on.
Lowered heating element to 50% then later raised to 65% to minimize boiling wort below false bottom.
Recirc is important to moderate temperature swings. I had too much strike water so the recirc filled the malt pipe/mash tun and overflowed through the handle holes. Should be ok next brew but need to watch the strike volume and recirc rate.
1:02 Observed temp swings on internal thermometer the went -4F from 148F to +6F from 148F.
- recirc rate was too low to move work to moderate swings. unfortunately higher rate overflowed through the handle holes.
1:15 lowered element to 50%
- noticed recirc ball valve too closed (didn't check the rate coming out of the hose). lazy brewer. Opened to around 1/3rd
1:55 Sparge process started. Raised to first level
2:05 Raised malt pipe to second level
2:15 Sparge Done. Approx 180F sparge temp. Increased kettle volume to approx 7.5 gallons. Added around 2 gallons sparge. Need to measure this stuff.
2:30 Temp 180F. Accidentlaly measured then added 1.5 OZ Citra. Was rushing. Didn;t mean to add hops at 180F. Oh well.
2:37 Temp reads 204F. Prove not calibrated
3:10 Boil started. Still reading 205F or 206F. Brian helped calibrate. Reading changed to 212F. yay
4:18 added whirlfloc and fermentaidf K.
added .75oz each Cascade, Citra and Simcoe into hop spider
4:31 Removed Hops
4:35 flameout 212F
4:37 Flameout Chiller in. Water on. Whirlpool arm in, pump on.
4:39 174F
4:44 145F
4:47 97F
4:53 79F
5:00 70F
5:04 67F
5:07 65F
5:10 Xfer to carboy at 64.5F. used recirc arm and pump. less than 5 minutes to fill carboy to 6G.
- Pitched1 package lager S23 yat. Orderd US-05 from amazon for Firday delivery. Fridge set yo 62F. Wort to 62F in an hour
5:20 Cleaning
5:30 Cleaned. PBW recirculating with heat on.
6:00 all done. sanitized. put away
12/23 Am Fermenter at 62F. Yeast still on top. Shook carboy.
PM added 1 package us-05
12/24 Raise temp to 65F from 62F
12/25 Raise temp to 68F from 65F - Daicetyl rest 1
12/26 Lower temp to 65F from 68F
- Added .5 OZ Amarillo, Cascade and Simcoe
12/27 Add 1oz Mosaic when it arrives.
Planned 12/30 raise to 68F from 65F - hop creep diacetyl rest
Timing
365 Minute Brew Day - 6 Hours start to finish
Water heat time for my next batch will be about 50 minutes instead of 75 minutes as I had the wrong strike volume (8G instead of 5G).
1:12 Start heating water
12:30 Water at 158F
75 minutes to heat too much water
75 minute mash because i was lazy
30 Minute Sparge Process
50 minutes to get to boil. Maybe I left the heating element at 50%. Expected faster.
60 minute boil
30 minute chill - 212F to 65F
5 minute xfer to carboy
40 minute cleaning
I think the next brew day will be closer to 5 hours. I'll fill the system with strike water the night before and get up early or set a schedule to turn on at heat to strike tem then hold until I am ready to brew.
I heated sparge water on the stove. maybe use my induction burner next time. Stove was fine too. Need to pick the solution.