The Bib Brew day at KAXE was a sucess.  We had a decent turnout dispite the cool and rainy weather.

The batch went as planned.  I hit all of me target water temps and volumes right on, and the mash tun held it's temps well.

I batch sparged this time again.  The first mash was one hour in length.  After the first sparge, I did a second mash for 30 minutes, and drained it as well.  I had to vorlauf about 3 quarts per batch

Preboil gravity was 1.036.  I added 1 LB of Barbell Bee Ranch Buckwheat Honey at 45 Minutes into the boil.

Sunday May 2, 2010
The yeast sure took off on this bugger.  It's fermenting like crazy and almost turbulent inside the carboy.  I hope I can avoid using a blow-off tube.

Water Amounts:

Calculations derived from Ray Daniels' book Designing Great Beers.

Mash in at 145° F (63° C) and hold for 60 minutes.  Slowly raise the mash temperature to 169° F (76° C), then sparge with 173° F (78° C) water. Add the hops to the boil kettle and collect enough runoff to end up with 5.3 gallons (20 L) after a 70-minute boil (approximately 6.4 gallons, or 24 L). Bring to a boil for 70 minutes, and then turn off the heat. Next, chill to 62-65° F (17-18° C), transfer to a fermenter, pitch the yeast and aerate well.  Continue fermenting at 65° F (18° C) for a total of one week.  Rack to secondary for another week.  Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.