Project X 04

Recirc + manual stir

60.8°C → target 64°C

9.57 °Brix

Hit target — 75 min countdown begins. ETA mash end ~11:58

pH 4.9 — proceed without correction

พี่เอ็ม call — water bumped

ระหว่าง mash rest

5 คน — Nat + พี่เอ็ม + จ๊าบ + ฟลุ๊ค (Fishpond) + Note (Repentless)

12.6 °Brix · mash elapsed ~12 min

Stable 64°C · elapsed ~16 min

14.0 °Brix · elapsed ~28 min · rate slowing

15.4 °Brix · elapsed ~50 min

Target 64°C → 66°C (alpha-amylase boost, last 15 min)

pH 5.2 — in zone

16.2 °Brix in mash (NOT pre-boil — sparge pending)

5 min mashout — kill enzymes, lower viscosity for sparge

Final mash wort 16.2 °Bx · 83 min total mash

พี่เอ็ม pulling grain pipe up via pulley/hoist

Brewtools B80 + grain basket hoisted + SAMSUNG AC compressor (evap-boost zone)

4-arm rotating sparge arm sprays through grain bed

Manual jug pour to reach 62L final pre-boil

13.0 °Brix @ 62 L · efficiency ~72%

Rolling boil 100°C — 38 min ramp from 69°C

14.2 °Brix · +2 min

15.0 °Brix · +13 min · compressor zone evap strong

pH 5.9 (high — possibly sample bias from temp)

Post-boil 59 L · 15.0 °Brix · OG 1.062 · Real evap 8.3%/hr

83.5°C × 30 min · 500g Citra Cryo (8.2% AA, crop 2025) · Global Hops PF1-KUCIT3045 · IBU ~36

15.4 °Bx · vol ~57.5L · OG 1.063

pH 5.3 (confirmed by พี่เอ็ม + Note)

Wort transferred to glass carboy via counterflow chiller

Glass carboy in temp-controlled fridge · blow-off attached · stick thermometer

Equipment cleaned, brew production phase complete. Wort cooling toward 19°C pitch temp

WHC Lab Saturated 4.3 pkg pitched @ 25°C (vs spec 19°C — warm pitch, will free-rise then control)