Brewing Over Maple

This is my Brew plan  / Log. I start with the recipe pasted onto a blank sheet, and put down the basic steps, which outlines my plan. Once I’ve started brewing I copy that plan, and make notes on anything I’ve overlooked, screwed up. Noting what worked and things to do better next time. Here’s a cleaned up plan / log. I’m posting this to show you what in my log. If you log something I don’t. I’d be interested in hearing it.

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Brew Log 2/19/11
Made yeast starter
Boil 3 c water
cool 1 c to suspend yeast.
Make wort with 2c + 1/2c dme
Wait 30, add cooled wort to Yeast.
Wait 24 hrs.
Yeast was active and settled w/in 24hrs

2/20
Bagged grains
Started  2g water in pot, put grains in pot.
Set timer for 45
Missed 170, Grains got hotter than 170, I assume this will cause off / acrid taste/ over extraction.
put 3g cold water in 6g carboy
After 45 mins of 150-170, remove grains
Added LME, Maple 3 lbs, Malto dextrin, Brought to low boil.
Managed to avoid boil overs!
12:30 boil started & added 1oz Centenial A8.7
Cleaned chiller in sink, Added full ice maker of ice to sink.
Prepared sink to run the wort chiller.
Cleaned bottles
20 mins left added 1 tsp of Irish Moss
0m Remove from heat.
Added chiller
Placed pot in sink with ice.
Start chiller.
Chilled to 70, in 10m.
Moved to 6g carboy, lots of sediment filtered.
Toped to 5g w/ ¾ gallon of water.
Pitch started yeast. 500ml
agitated wort and yeast to mix thoroughly.
Placed in corner, add air lock.
Temp measured 64 on side of carboy.
pitched at 64 at 1:54pm.
Starting gravity w/ yeast starter, 1058 w/out calculating SG correction

Monday 2/21 Obvious fermentation has started; airlock bubbling away
Monday 2/21 Evening, had to swap airlock for blow off hose and jar due to such rapid fermentation.
Fermentation temp measured 67/68 on side of carboy.

Wednesday 2/23
Replaced airlock
Measured SG 1028 @67 w/out SG correction
Tasted SG Sample, not bad sweet and boozy.

thursday / friday
Checked temp, and it was down to 64/65

Saturday 2/26
Measured SG 1018 @65 w/out SG correction

Tuesday 3/1
Measured SG 1014 @64 w/out SG correction
Tasted, it tasted good, a little sweet, looks really dark brown, auburn. Decent mouth feel.
Racked to secondary, I’m seeing some outgassing again, so this should bring SG down even further.
Yeast isn’t cleaned yet, but I prepped water for yeast washing.

bottling 8pm 3/13/
FG
1011 @ 67
25 22oz bottles (one busted / top came off)
4 12oz
4.67 gallons bottled
Used 5oz maple syrup for priming.

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