kept between 148 and 154 deg F at rest. Was a cold day, so had to increase temp and mix 4 or 5 times to keep temperature in the correct range. Then, after the 60 min rest, increased temp to 170 and constantly stirred for 5 to 10 minutes before lautering.
Mash Notes: Used BIAB method. 60 min rest at sach temp, then 5 to 10 minutes at 170 deg F (constantly stirring), then lifted out grains in bag and squeezed all juices out of bag followed by sparging grain bag with a gallon of hot water (170-176 deg F) and squeezing bag again before removing.
Boil Notes: 120 minute boil to get from 5.5 gal to 4 gal.
Brew started on 28 March 2020: Volume was just under 4 gallons.
SG measurement after pitching yeast = 1.054
First honey addition on 30 March 2020: 2 lbs Honey mixed with water and 1/2 tsp Fermax - addition of 6 and 2/3 cups of volume.
SG measurement before adding honey = 1.026
Second honey addition on 2 April 2020: 2 lbs Honey mixed with water and 1/2 tsp Fermax - addition of b/w 6 and 6 and 1/3 cups of volume.
SG measurement before adding honey = 1.020
Started fermenting extremely fast after this addition
Third honey addition on 3 April 2020: 5 lbs Honey mixed with water and 1 tsp Fermax - addition of about 8 cups of volume.
SG measurement before adding honey = 1.019
Measurement on 6 April 2020: SG = 1.014
Measurement on 11 April 2020: SG = 1.011 (possibly a misread)
racked brew to a smaller carboy (6.5 gal to 5 gal)
Additions on 30 April 2020: Dry hopped with about 1/2 cup El Doraldo pellets and pitched the K1-V1116 yeast
SG measurement before additions = 1.012
Taste test: a bit too malt heavy - added the El Doraldo hops to balance out the sweetness
Not sure if the K1-V1116 actually processed any of the remaining maltose/maltotriose since the SG did not go down any more after pitching it.
Notes on 12 May 2020:
SG measurement = 1.012
Taste test = slightly malty, slightly sour but not overly so.
Bottled on 25 May 2020: Added a mixture of corn sugar and cane sugar boiled in water to fermentation bucket, then siphoned wort/beer from carboy to the bucket and lightly swirled to mix before bottling.
42 bottles stored in dark closet with temperatures ranging from 64 deg F to 79 deg F.
Plus 3 bottles reserved for early tasting stored in dark cabinet above fridge (last 3 bottled, so likely to have higher yeast content).
First tasting at 2 weeks on 8 June 2020:
Look: Hazy, little head retention, lots of bubbles
Smell: Grapefruit and hops, tangy, citrus
Taste: a little sour/bitter, but not too much, a little apple-like
Mouthfeel: Crisp, but with full body
Overall impression: Tastes like a bitter cider
Chalky flavor still present, but should go away as it ages.
Sharp honey flavors still need to mellow out more.
Second tasting at 3 weeks on 15 June 2020:
Look: Hazy with a small amount of head
Smell: Apple and citrus with hop notes
Taste: Sharp, apple, slight bitterness (another person said it tasted medicinal - it did not taste that way to me, though)
Feel: crisp and thick
Overall impression: still a bitter cider
less chalky flavor, but still present
still sharp - raw honey needs to mellow out more
Definitely not ready yet. This will probably take at least another month of conditioning.
Next tasting will be between 4 and 6 weeks
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NEW Water Requirements:
Braggot #1 (experimental)
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Water Requirements:
Braggot #1 (experimental)
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
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