10/14/2017 10:05 PM
over 6 years ago
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+0 |
Brew Day Complete |
1.036
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5.5 Gallons |
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2/20/2021 3:43 AM
over 3 years ago
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method-
Added mash water to grainfather with grain bag and added the grain. Stirred at T+15, T+30 minutes. At T+30, began to heat up sparge water. It overheated to174F, but I cooled it to 168F by adding 3 frozen cooler bags for about five minutes. At T+60, removed the bag from the grainfather and replaced it into the sparge kettle, doing a batch sparge and allowing the runnings to trickle into the grainfather. Once the runnings were gone, lifted the grain bag into the oversized collander placed on top of the kettle and allowed to lauter while having lunch. Collected another 1/2 gallon or so this way.
Collected about 7.25 gallons before the beginning of the boil, which was more than I intended. I was shooting for closer to 6.5 gallons so that I could do a strictly 60-minte boil.
I ended up boiling for closer to 2 hours, and landed 5.5 gallons of wort, with more wort left over to sample in the hydrometer tube. Still had about 3/4 gallon or so left over that I had to toss, since i don't have any other yeast cultures that need building right now.
Tasted the sample, and it was incredibly bitter and slightly astringent.
Notes for next time----------------
- Use less mash water than 5.3 gallons for ~8 - 9 lbs of grain. Try 4.5 next time.
- Sprinkle hops only while pumping the wort over to the fermentor. Don't even bother boiling them for this style, for low gravity versions, at least.
- Brew day was *very* fast. Started around 10 and finished at 3. |
10/18/2017 2:44 AM
over 6 years ago
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+4 |
Other |
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2/20/2021 3:43 AM
over 3 years ago
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Added first round of dry hops:
* 1oz columbus
* 2oz el dorado
I removed the blowoff tube in exchange for a stopper with 3-piece airlock (didn't have any clean S-locks). The blowoff turned out to be completely unnecessary... the hose was entirely clean, as was the growler of sanitizer.
Fermentation was extremely tame, and didn't really "take off" until about 12 or so hours after pitching. Very underwhelming, like the starter. Hopefully things will be OK.
Fermentation temp right now is 76, which is higher than I would like, but thanks SF for being randomly very hot right now and my having a dunkles bock in the fridge since forever.
Mean fermentation temp was probably more in the 70 - 72 range. |
10/23/2017 2:39 AM
over 6 years ago
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+9 |
Sample |
1.011
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2/20/2021 3:43 AM
over 3 years ago
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smells absolutely amazing: intense pineapple, lemongrass, lesser lime, peach
very firm bitterness, maybe slightly astringent. extremely aromatic. low body. a bit worried about dry hopping this one too much more, tbh.
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10/29/2017 1:53 AM
over 6 years ago
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+15 |
Packaged |
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5 Gallons |
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2/20/2021 3:43 AM
over 3 years ago
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kegged
initial pressure: 35PSI @ room temp (sitting in fridge, cooling down slowly)
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11/1/2017 3:56 PM
over 6 years ago
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+18 |
Other |
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2/20/2021 3:43 AM
over 3 years ago
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tapped the keg
spent 2 days at 35PSI and 1.5 days at 12PSI. Serving pressure is 12PSI. Possibly slightly overcarbonated. The first few pours were quite foamy, but then the head retreated to reasonable level. |
11/3/2017 3:20 AM
over 6 years ago
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+20 |
Tasting Note |
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2/20/2021 3:43 AM
over 3 years ago
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aroma
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medium grass, lemon/lime zest, bell pepper, low papaya/mango. a hint of biscuity malt, low neutral-grainy overall. some candy-like aromas. no distinct esters/phenols. no obvious fermentation off-flavors.
appearance
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light golden color that is totally opaque. white head that pours thick, then very slowly falls to a cover and persists a long time. head comprised of small (not quite fine) white bubbles.
flavor
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lemon/lime zest, some papaya/herbs. citrus up-front, without any of the orange/grapefruit typical of IPAs. more herbal in the mid-palate. firmly bitter in the balance, with more of the lime/lemon citrus through a very dry finish, which lasts quite awhile.
mouthfeel
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medium-low body with medium carbonation. slightly astringent. smooth, silky, slightly creamy. a nice texture overall, but the harsh hoppiness lends to some astringency.
overall
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This beer is still really young, yet already the hop flavor seems to have faded quite a bit from how it tasted on day 0 of having tapped this beer. The astringency and grassiness detract from the experience and could probably be ameliorated by using fewer hops throughout, especially in the "early" late boil. Maybe try adding hops at the very last minute, while pumping the beer over into the fermentor, and focusing on using hop concentrates in the dry hop instead of pellets. The body and texture were very nice. However, there was very little flavor support offered by the grist, so perhaps consider adding a bit of crystal malt. |
