Propaganda Brewing

BREWERY DAILY CHECK LIST, RECIPE TRACKING, AND FORMULATION FORM

RECIPE NAME____________________________ DATE_________ TANK #________

STARTING BATCH SIZE ___________________ STARTING GRAVITY _________________
FERMENTATION BATCH SIZE______________ FINAL GRAVITY______________________
GALLONS PER BATCH_____________________ TARGET ABV/FG_________/____________
YEAST USED _____________ AM BREWER___________ PM BREWER___________
YEAST GENERATION_______ TANK TEMP BEFORE YEAST PITCH_____________________
GRAIN USED AND AMOUNT_______________________________________________________
HOPS USED AND AMOUNTS_______________________________________________________
ADDITIVES USED AND AMOUNTS__________________________________________________

CHECK LIST
____ VERIFY HOT LIQUOR PH AM_____ PM_____
____ MASH AT 1.2:1 TO 1.4:1 THIN MASH TIME AM__________ PM___________
____ STRIKE TEMP AM_____ PM_____REST TEMP AM_____ PM_____
____ MASH PH (5.2 IDEAL) AM ______ PM ______
____ SACCHARIFICATION TEMP AM_____ PM_____LENGTH AM_____ PM_____
____ VORLAUF TIME AM________ PM________
____ CHECK FIRST RUNNINGS GRAVITY ______ (SHOULD BE BETWEEN 1.060-1.100)
____ SPARGE TEMP____________LENGTH_______ TIME AM________PM________
____ CHECK PH OF RUNNINGS SHOULD NOT EXCEED 5.8 AT ANY POINT
____ CHECK GRAVITY OF RUNNINGS SHOULD NOT FALL BELOW 1.009 AT ANY POINT
____ YEAST PITCHING TIME/TEMP AM_______/________ PM________/________
____ COMMENCE BOIL/HOPPING TIME AM_______ PM________
____ WHIRLPOOL TIME/LENGTH AM________/_________ PM________/________
____ REST TIME/LENGTH AM________/________ PM________/________
____ WORT TRANSFER TIME/LENGTH AM________/________ PM________/________
____ CHECK PH OF PITCHING WORT ACTUAL______(SHOULD BE BETWEEN 5.0-5.7)
CHECK GRAVITY DAILY.
DAY 1 (DATE)_____________(GRAVITY)_______________ TEMP_________________
DAY 2 (DATE)_____________ (GRAVITY)____________ TEMP_________________
DAY 3 (DATE) ____________ (GRAVITY) _______________ TEMP_________________
DAY 4 (DATE)_____________(GRAVITY)________________ TEMP_________________
DAY5 (DATE)_____________ (GRAVITY)________________ TEMP_________________
DAY 6 (DATE)_____________ (GRAVITY)________________ TEMP_________________
DAY 7 (DATE)____________ (GRAVITY)________________ TEMP_________________
____ DROP TEMP IN FERMENTER TO 33F 12- 24 HOURS BEFORE FINING. DATE/TIME________
____ HARVEST YEAST, ADD BIOFINE (33ML/BBL), WHIRLPOOL TANK. DATE/TIME_________
____ CHECK GRAVITY BEFORE RACKING/FILTERING TO SECONDARY ______________
____ RACKING DATE_______ TIME START_________ FINISH_________ PERSONEL___________
____ CHECK TERMINAL GRAVITY IN BRIGHT TANK. ACTUAL__________BRITE#______
____ CARBONATE TO APPROPRIATE PRESSURE______REGULATOR PSI____ TEMP______
____ SAMPLE TEST FINAL GRAVITY CHECK _______________
____ FINAL BRIGHT TANK PRESSURE AND TEMP_____________PSI_______________TEMP
____ DATE RACKED TO KEGS OR BOTTLING _________ TIME START_______FINISH__________
____ TOTAL AMOUNT SENT TO BOTTLING__________________ TO KEGGING___________
____ PACKAGING PERSONEL NAME LOAD___________________UNLOAD___________________
____ BOTTLING LOSS___________________ KEGGING LOSS_______________________________
____ TAVERN BOTTLES___________________ KEGS__________________