#
# Nut brown ale w/ self-toasted malts
#


Name "Nut Brown Ale"

Desc "
4.0 lb American Pale 2-row
4.0 lb Maris Otter 
1.5 lb Maris Otter toasted dry 15 min @ 350 DegF
0.5 lb Maris Otter toasted wet 2 hr @ 350 DegF
0.5 lb American Crystal 40L
0.5 lb Flaked Barley
3.0 oz Roasted Barley

Single infusion mash at 154 DegF

1.0 oz US Kent Goldings (4.5%) @ 60 min 
0.5 oz US Kent Goldings (4.5%) @ 30 min 
0.5 oz US Kent Goldings (4.5%) @ 15 min 

WLP001 American Ale

Ale fermentation schedule.  

" ## End of description


Sensor 2 Wort
Sensor 4 Ambient
Sensor 1 Computer_On_Fire

LogFile "/home/paul/BrewMeister/brown.log"

HeatBitMap 128  # Bitmap to turn heat on
CoolBitMap 64   # Bitmap to turn cold on

TransitionScript "/home/paul/BrewMeister/script/transitionNotify.sh"

Stage {
	Name "Attenuation"
	Desc "24 hours at 70 degrees to get the yeast going"
	Duration 24h
	Temp 70
	Control Wort
	Projected Ambient
}

Stage {
	Name "Leonard"
	Desc "Cool to primary temp slowly"
	Duration 5h
	StartTemp 70
	EndTemp 67
	Control Wort
	Projected Ambient
}

Stage {
	Name "Primary Fermentation"
	Desc "Primary fermentation at 67 degrees for 3 weeks."
	Duration 3w
	Temp 67
	Control Wort
	Projected Ambient
}

Stage {
	Name "Primary Hold"
	Desc "Hold at primary fermentation until someone racks to secondary"
	Duration Indef
	Temp 67
	Control Wort
	Projected Ambient
}

Stage {
	Name "Secondary Fermentation"
	Desc "Secondary fermentation and conditioning for three weeks"
	Duration 3w
	Temp 65
	Control Wort
	Projected Ambient
}

Stage {
	Name "Secondary Hold"
	Desc "Hold at secondary fermentation temperature until user indicates beer has been bottled."
	Duration Indef
	Temp 65
	Control Wort
	Projected Ambient
}