I just moved from a single vessel eBIAB recirculating system from colorado brewing system back to a 3 vessel system although my new 3 vessel system is electric running on a hosehead running elsinore and using a HERMS coil.  The main reason for leaving the single vessel setup was a kept having issues with scorched elements. it was never able to figure out 100% what the culprit was but it looks like long rest at below sacchrification temps seems to be the primary culprit.  I loved the single vessel for ease of use, extremely short brew day (4 hours for a lot of beers) and ease of cleanup.  and for 95% of beers it worked great.  But my goal is to make the absolute best beer I can so although I was making very good beer I felt it fell a little short of where I want to be.
So, this beer is my first beer (I have done a water brew) on this system.  Lots of things to workout with the HERMS setup so I’m sure there will be some misses but the goal is to get all the kinks worked out now so I’m good for my NHC run of beers.
This recipe is the same as the british golden I took 2nd in the first round of NHC but I have adjusted it for the new system and I’ve decided to try a new hop combination with mt hood and amarillo.  Gordon Strong had a great write up on this style in a recent BYO article and he talked a lot about hops and possible combinations which got me itching to try something new.  Last time it was willamette + cascade so i’m curious to see how a noble-ish hop like mt hood is like with a more modern american hop like amarillo.  high hopes!

Recipe Info

Recipe: british golden 3v 1
Style: British Golden Ale 12A BJCP 2015
Date: 09-23-2016

	Recipe	Guideline Min	Guideline Max
OG	1.049	1.038	1.053
FG	1.010	1.006	1.012
Color	3.7	2.0	6.0
ABV	5.1	3.8	5.0
IBU	41.0	20.0	45.0

Brewery Info

Efficiency: 80 %
Attenuation: 80 %

Mash Info

Weight: 10.5 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.94 G
Volume: 6.78 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.99 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
5.000 Lb	48.0 %	Maris Otter (Crisp)	82.0	3.0
5.000 Lb	48.0 %	2-row American Malt (Rahr)	81.3	1.8
0.500 Lb	5.0 %	Carapils (Briess)	74.0	1.3

Hops

Weight	Name	AAU	Time	Use	IBUs
0.5 Oz	Magnum	12.0	60 mins	Boil	19.0
1.0 Oz	mt hood	5.1	10 mins	Boil	6.0
1.0 Oz	amarillo	6.2	10 mins	Boil	7.0
1.0 Oz	amarillo	6.2	15 mins	Aroma	5.0
1.0 Oz	mt hood	5.1	15 mins	Aroma	4.0

Yeast

Amount	Name
1.000 unit	English Ale White Labs WLP002

Misc

Amount	Name	Time	Use
1.000 tablet	Whirlfloc Tablet	15 mins	Boil
0.500 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water

Predicted Mash Ph: 5.44

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	11	24	46
Mash	90	3	21	11	222	46
Sparge	7	3	21	11	24	46
Final	85	4	28	15	213	62
Target	75	0	0	0	200	0

Mash Water

Total Water Treated: 5.938 G
Percent RO / Distlled: 0 %
Water Used: 5.938 G

Mash Water Adjustments

Gypsum: 8.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: No
Total Water Treated: 2.756 G
Percent RO / Distlled: 0 %
Water Used: 2.756 G

Sparge Water Adjustments

Notes

Mash 150F for 60 min
168F for 10 mins

Ferment 68F for 2 weeks

11/1/16 made 0.5L starter of WLP002 w/ 50g of DME
11/2/16 first brew day on new HERMS setup.  all things considered it went pertty well.  pitch @ 66F and ramped to 68F over 24 hours
11/3/16 1″ kreusen and solid bubbling
11/4/16 kreusen dropping and blubbling slowly
11/5/16 kreusen dropped and starting to clear
11/16/16 rack to serving keg
FG 1.012 pH 4.59  (seems to be reading high, didn’t calibrate pH meter)
first off, cystal freakin’ clear.    wow.  night and day from old single vessel eBIAB w/ same beer.  what a wonderful beer!  malt is beautiful and hop flavor & aroma really shine.  no off flavors.  very promising.
11/18/17 really nice beer.  crystal clear going into keg but a little hazy now with chill haze.  we’ll see how long it takes to clear on its own.
11/22/17 clarity is already good but not competition good.
12/2/17 competition clear.  crystal.  so two weeks in keg it is gelatin level of clear.