A back to back brew day, I had two recipe kits for an event in July I wanted to cook up. Todays brew is Orange Pushup Creamsicle

Started the morning off with 6.25 gallons of water 2 tsp of gypsum and 3 tsp of Calcium Chloride. Heated water to 153 degrees after pulling my 1 gallon for sparging later.

Added the grains and the temp dropped to 150. Set mash temp to 151 and 70%. Let the grains rest for about 10 minutes before I put my pump on. Left to go for about an hour.

Just checked the PH and was sitting at 5.7 I really need to get some acids to help get in a better range for these. Ah that will be my next step. It is matching what Brewers Friend show.

mash complete and got a preboil gravity of 1.040 and brought to a boil. Once the boil hit I added in the 60 min hops along with the lactose and the brewing crystals. Boiled for 60 mins and chilled.

Moved to fermentor and put on my chiller setup. Pitched the yeast at 77 derees and Set my chiller pump for 65 and let it go.

So Thursday (6-25-2020) I had transferred over to keg after the cold crash, which I had done the day before.

I added the flavoring to the keg and flushed the keg of all O2 and preformed the closed loop transfer to prevent O2 from entering the beer at this point. As you can see its a very clear beer. This beer came in a little higher than I had calculated but hey 6.3% is decent. I had a really good mash efficiency which is why I had the more alcohol. I got to say, I can’t wait for this beer the smell of this beer is unreal it really does smell like an orange creamsicle.