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Mortal Wombat NEIPA
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Specialty IPA: New England IPA
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21 Litres |
1.068 |
1.008 |
7.92 |
46.1 |
6.53 °L
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504 |
0 |
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| Boil
Size: 24.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19.5 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 8/14/2020 10:29 AM |
Notes: Batch # 1 - 16/8/20 - (Eff.: 60 %, Att.: 85 %, ABV: 7.9 %)
- Pre-boil volume - 24.5 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 24.5 L, Batch vol.: 21 L
OG: 1068 (refract.) 1066 (Tilt)
Ingredients:
Australian malt (Voyager Compass Pale Malt) used to make an all Aussie beer.
- Cut boil time to 30 min as pre-boil volume was low, the oats made the last bit of wort out of the bag really thick and gooey.
17/8/20 - SG: 1061
18/8/20 - SG: 1027
19/8/20 - SG: 1012, dry hopped with 100g of both Enigma and Galaxy
20/8/20 - SG: 1009
23/8/20 - SG: 1008
27/8/20 - SG: 1007, cold crashed.
29/8/20 - Kegged and carbed at 30 psi for 2:30 min.
Tasted against the commercial version it was a bit more restrained in the hop profile, much more drinkable over a second schooner, very popular and should make again.
Clone recipe of Kaiju Mortal Wombat NEIPA
Description: 7% ABV, 45 IBU
A virtual intercontinental collaboration KAIJU! Beer and Thin Man Brewery- both breweries brewed exactly the same beer at the same time.
HOPS: GALAXY, ENIGMA (ALL AUSTRALIAN HOPS)
MALTS: PALE MALT & OATS |
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Double Juicy IPA(junk In The Trunk)
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Specialty IPA: New England IPA
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76 Gallons |
18.494 |
3.751 |
8.57 |
45.83 |
5.77 °L
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504 |
1 |
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| Boil
Size: 80 Gallons |
Boil Time: 60 |
Boil Gravity: 16.5 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2024 5:15 PM |
Notes: Add Dextrose as needed to get grav up to around 18.4P
Ricehulls are def needed.
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1940 Truman Stock 2
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American Barleywine
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5.5 Gallons |
1.087 |
1.026 |
8.05 |
99.15 |
17.69 °L
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504 |
0 |
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| Boil
Size: 7.71 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 63 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 5/11/2023 2:11 PM |
Notes: This is frustrating. While I understand exactly how Stock 1 was handled and what name it was sold under, I know next to nothing about Stock 2.
Intriguingly, I’ve no other brewing record for it. I’ve numbered Truman Ales for 1 right down to 8. Except for 2. My guess is that it was the first of Truman’s numbered range to be dropped. It’s sudden reappearance in 1940 must be connected to the war. Perhaps it was a weaker version of Barley Wine.
While the grist contains most of the elements found in Truman’s other beers, there are some differences. The most obvious being that Stock 2 was an all-malt beer. At least a non-adjunct beer. The flaked rice in all their other beers is absent here.
Just like Stock 1, it's insanely heavily hopped. Which is logical, as they were parti-gyled together. Around 5 lbs per barrel.Despite them being low-alpha acid English hops, that still leaves the calculated bitterness level just short of 100 IBU. |
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The Birds
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Specialty IPA: New England IPA
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5.5 Gallons |
1.084 |
1.024 |
7.91 |
40.98 |
6.38 °L
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504 |
1 |
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| Boil
Size: 6.94 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2022 4:34 PM |
| Notes: |
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OHR20
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American IPA
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217 Gallons |
19.371 |
4.992 |
7.94 |
20.4 |
6.34 °L
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504 |
0 |
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| Boil
Size: 232.5 Gallons |
Boil Time: 60 |
Boil Gravity: 15.6 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2021 7:35 PM |
| Notes: |
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Huello There - Philly Sour
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Berliner Weisse
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13 Litres |
1.075 |
1.011 |
8.47 |
5.96 |
3.33 °L
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504 |
0 |
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| Boil
Size: 18.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2021 11:39 PM |
| Notes: |
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Sorgenfri Belgian Dark Strong Ale
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Belgian Dark Strong Ale
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17 Litres |
1.084 |
1.016 |
8.96 |
31.96 |
33.38 °L
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504 |
0 |
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| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: BelgianCandySyrup |
Priming Amount: 230.8 g |
Creation
Date: 8/22/2021 7:36 PM |
Notes: Start fementation at 17°C, rise temperature with 1–0,5°C per day, up to 22–23 °C.
Cold crash after fermentation is completed.
When bottling, add 236 Simplicity Candi Syrp and 4,5 g M31 dry yeast (Belgian Tripel) to the 17 liter batch. |
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More Haze
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Specialty IPA: New England IPA
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5 Gallons |
1.083 |
1.02 |
8.28 |
37.34 |
5.05 °L
|
504 |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.76 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2021 2:30 PM |
| Notes: |
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Mango Maya Milkshake IPA
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Specialty IPA: New England IPA
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5 Gallons |
1.094 |
1.031 |
8.28 |
42.63 |
7.65 °L
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504 |
0 |
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| Boil
Size: 5.63 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2021 6:14 PM |
Notes: Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!
Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.
Adjunct addition notes :
* Lactose can be added at flameout
* For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
* vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
* add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
* once fermentation is complete i usually cold crash for 24 hours then package. |
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DIPA
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Double IPA
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20 Litres |
1.079 |
1.015 |
8.43 |
96.8 |
10.01 °L
|
504 |
1 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2020 1:19 PM |
| Notes: |
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Black IPA
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Specialty IPA: Black IPA
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6.1 Gallons |
1.082 |
1.021 |
8.09 |
74.77 |
32.14 °L
|
504 |
0 |
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| Boil
Size: 7.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2016 5:44 PM |
| Notes: |
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Special Honey
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No Profile Selected |
20 Litres |
1.074 |
1.012 |
8.12 |
21.19 |
5.93 °L
|
504 |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/31/2020 2:36 PM |
| Notes: |
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Double India Pale Ale
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Double IPA
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23 Litres |
1.082 |
1.02 |
8.12 |
86 |
6.71 °L
|
504 |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 120 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.87 bar |
Creation
Date: 4/21/2020 5:16 PM |
| Notes: |
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Space Invader Double IPA
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Double IPA
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5.5 Gallons |
1.074 |
1.011 |
8.24 |
73.64 |
5.78 °L
|
504 |
0 |
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| Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/12/2019 9:11 PM |
| Notes: |
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Snap Yo' Fingas - Double IPA
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American IPA
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5.5 Gallons |
1.084 |
1.024 |
7.98 |
89.18 |
4.72 °L
|
504 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2019 7:57 PM |
| Notes: |
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Old Goat
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Doppelbock
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5.5 Gallons |
1.077 |
1.015 |
8.1 |
21.83 |
14.93 °L
|
504 |
0 |
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| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2018 4:05 AM |
| Notes: |
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Old Ale
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Old Ale
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25 Litres |
1.082 |
1.021 |
8.04 |
77.42 |
23.33 °L
|
504 |
1 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2018 5:33 PM |
| Notes: |
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Debut Du Monde
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Belgian Tripel
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10 Gallons |
1.078 |
1.014 |
8.44 |
24.67 |
6.21 °L
|
504 |
0 |
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| Boil
Size: 12.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2017 5:12 PM |
| Notes: |
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Heady
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American IPA
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12 Gallons |
1.076 |
1.013 |
8.25 |
180.4 |
5.66 °L
|
504 |
1 |
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Author:
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HDDSlinger
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| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2017 6:37 PM |
Notes: Bittering is via 20ml hopshot
Split dry hop in half and add half on day 7 and half in the keg |
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Billy Bragg IPA
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American IPA
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14 Litres |
1.082 |
1.021 |
8.1 |
54.94 |
5.99 °L
|
504 |
0 |
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| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 11:47 AM |
Notes: mashed at 66 with 14l. tap water with 3g of gypsum / CaCl. pH was 5.37 - exactly as predicted (first time using acid malt). recirculated and saw proper reduction in particles for the first time
sparged with 8l at 77. the grain was then 67. left for 10 mins
Got 18.3l out after sparge
pH of sprage/grain initially was around 5.4, and didn't seem to change
Efficiency was 73%!!!!
Boiled for .....
Hop additions at 15 min, 7.5 min and flameout. The left for about 20mins without cooling. It was then down to around 75 degrees, then added the extra 100g, and we left for another 20 mins till around 60 degrees. Then cooled straight to 20 ish.
yeast used was vermont
gravity reading was 1.080
The vermont yeast didn't show any activity by the next day so I repitched with some s04. It then showed signs of life by around 24 hours after end of brewing. Fermented at a constant 15/16 degrees for the next 36 hours. Dry hopped with around 50g of Nelason while still fermenting Then rose to around 17/18 where it spent most of the next 24 hours and was still fermenting.
dry hopped with the remaining ~50g nelson and 100g mosaic on day 6. bottled on day 10. There was still a krausen type layer on top, though it looked largely like hops (perhaps dry hopping during fermentation pushed the hops up rather than down and it just never went away??) Anyway it bottled fine, with only a few hop particles in 1 or 2 bottles. Bottled with around 90g of dextrose split between 30 bottles - boiled sugar and used a syringe (instead of coopers bottle drops that I'd used for the last 2)
This was possibly the first beer with what seemed like a perfect mash process (all measured numbers matching calculations, decent efficiency, hit correct pH with acid malt rather than liquid acid) and low constant fermentation temperature. I also boiled the bottles/caps, washed the syphon thoroughly with PBW, and syphoned straight into bottles (no bottle wand) to reduce turbulent flow and possible oxidation.
Possible improvements for next time. 1. do a whirlpool rather than just hop stand, 2. stir the dry hops to get those floating on the surface back into the liquid
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