3 brown

Brew day! Pale Ale

10.5 pounds belgian pale ale malt
3.5 gallons 140 degree water (Mash temp 128-132)
45 minutes infuse 3 gallons 160 degree water (mash temp 140-144)
100 minutes sparge

Sparge 8 gallons 170 degree water.

1 hour 30 minutes 15 gm NZ pacific gem (2007) 15.9 alpha acid

Boil to 5.5 gallons.
30 minutes 12 gm 2006 cascade 7.7 alpha acid
dry hop 10 gm saaz 2.5 alpha acid
1056 american ale yeast
o.g. 1.052

Brewing MBA Saturday - a Munich Alt ale, ~6.5% ABV german amber. Picking up 25 kg new malt on Tuesday... brewing plans for spring:
pils experiements (pils malt, ale malt) x (2 pils lager yeast strains) (Jan/Feb)
Maibock (Feb)
Trippel (March)
Abbey (March)
Pale (March, sooner if stock drops)
Stout (March)

Beer fridge should get refrigerant this weekend. 3 zones - freezer zone 5-15 degrees, serving and carbonating zone 35-40 degrees, and lager zone 45-55 degrees.
Active cooling and air circulation for the freezer and serving zones (fan will blow air off evaporator into freezer zone, and from freezer zone to serving zone. Lagering zone will have vent open from freezer zone if temp is above 50 degrees letting cold air enter). Serving zone will hold 16+ 5 gallon Cornelius kegs, 9 on tap, 7+ storage and getting forced carbonation.