On another note, I'm still dialing in the recirculation immersion wort chiller. The biggest problem was with the Quick Disconnects (QDs) which were clogging the pump system. In both sides of the QD components, a cross-hair structure would collect hop matter and slow the March pump to a trickle.
|QD's for the March Pump.|
|Left QD shows the original "hop blocker". Right, rough drilling.|
|Using a dremel, both QD's are opened up for business!|
|With heat left over from the boil, the tubing molded easily to the Italian spigot.|
|Tubing leaving the kettle to the March Pump.|
|Immersion Chiller combined with Wort Recirculation.|
BJCP Category 3A. Vienna Lager
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil
6 lbs. Vienna
3 lbs. Munich
3 lbs. Belgian Pilsner
4 oz. Caramunich
4 oz. Caravienne
Protein Rest at 122°F for 7 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 148°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F
1.5 oz. Tettnanger 60 min.
1 Whirlfloc tab 20 min.
1 oz. Spalt 10 min.
White Labs WLP830 German Lager Yeast (100ml of fresh slurry thanks to Kara!)
Currently in ferment at 52°F
OG: 1.053 @ 73°F
FG: 1.013 @ 40°F