Gravity, Alcohol Content and Color

Prepare for Brewing

• Purchase recipe ingredients
• When using liquid yeast: Prepare a yeast starter
• When using dry yeast: Boil and cool $yeast_hydration water for $dry_yeast_packs yeast packs rehydration

$MASH_INGREDIENTS

• Make sure brewery is set up correctly:

• Setup brew kettle and basket, ensure they are clean
• Assemble Inline filter on the CFC in / whirlpool in
• Connect all kettle-pump hoses
• Connect CFC (if needed)
• Wrap isolation jacket
• Connect hose to the flowmeter
• Connect hose to R.O reservoir
• Open R.O reservoir valve
• Prime all hoses by shortly opening and closing all of the pump valves
• Make sure that the pump-out valve is OPEN
• Orient valves to "Fill" mode (IN: R.O reservoir | OUT: mash recirculator)
• Make sure ALL sensors are connected BEFORE turning CBPI on

• Make sure all CBPI steps are updated:

• Water fill ($TOTAL_WATER)
• "Alarm Clock" desired hour
• Temperatures and times (according to "Mash Steps" below)
• "Heat to strike temp: _____C"
• "WAITING for grains: _____C"
• "Mash: _____C for _____minutes"
• "Mash-out: _____C for _____ minutes"
• "Boil: _____C for _____ minutes"
• "WAITING - CFC: Connect and run cold water: _____C"
• "Whirlpool: _____C for _____ minutes"
• "Hop stand done. Chilling wort: _____C:
• Make sure CBPI AUTO mode is ON
• Hit PLAY

• While water is filled:

• Weigh / mill grains, store in a closed container.

• Water level reached:

• Orient valves to "Mash Recirculation" mode (IN: kettle | OUT: mash recirculator)
• Make sure that the kettle valve is OPEN

Brew-day

• Make sure that the dishwasher will NOT be turned on while the brewery operates

• Weigh and add brewing salts and acid

$WATER_PREP

• When Strike water temperature is reached:

• Dough–in
• Install mash recirculator
$MASH_STEPS
• Place lid and ensure temperature is maintained

• When Mash is complete:

• Remove mash recirculator
• Lift grain basket from kettle, place on rods on top of the kettle, let drain.
• Orient valves to "Whirlpool" mode (IN: kettle | OUT: CFC-in --> / whirlpool)
• Squeeze grains (use heat resisting gloves)

Notes

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• Measure Pre-Boil Gravity: __________     (Estimated: $PRE_BOIL_OG)
• Place lid and set wait to a boil
• Weight all boil additions – hops, whirfloc tablets, nutrients and other ingredients
• When boil is reached: insert hop spider
• Make sure that the fermentor / No-chill qube are clean and sanitize with Star San

$FIRST_WORT_HOPS $BOIL_INGREDIENTS $STEEP_HOPS $STEEP_INGREDIENTS

• With 15 minutes left, add whirfloc tablet and nutrients (if used)

When boil is over:

• Measure OG: __________     (Estimated: $EST_OG)
• Transfer wort to fermentor
• Measure Batch Volume: __________     (Estimated: $DISPLAY_BATCH_SIZE)
• End of brewday. Clean the brewery – YAY BEST PART!

Fermentation

• Place fermentor in fermentation chamber, set the controller to pitch temperature (or below)

• Pitching:

• When using dry yeast: Rehydrate yeast
• Aerate wort (if necessary)
• Pitch yeast. Date: ______________
• Yeast Pitching Temp: ______________
• Main Fermenation Temp: ______________

$FERMENT_INGREDIENTS

• Fermentaion profile:
• $fermentation_type
• Monitor fermentation progress and temperature, ensure everything works as intended

• Stage 1: $display_primary_temp -> $display_primary_end_temp
• When fermentation is 5 specific gravity points away from the target FG, rais temperature to perform a diacetyl Rest:
• Stage 2: $display_secondary_temp -> $display_secondary_end_temp
• If necessary - transfer beer to secondary fermentor / fermentation. Date: ______________ Temp: ______________
• Add dry hops, wood chips, fruits, spices or other ingredients. Date: ______________ Temp: ______________
• Stage 3:$display_tertiary_temp -> $display_tertiary_end_temp
$BOTTLING_INGREDIENTS

Notes

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• Measure FG: __________  (Estimated: $EST_FG)
• Actual ABV: __________  (Estimated: $EST_ABV)
• Cold crash / Lager / Condition: $age days at $age_temp C | Date: ______________
• Package and carbonate to $CARBONATION CO2 Volume - $carbonation_type at $CARBONATION_PRESS | Date: ______________

Notes

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