Dry hopping after 9 days with 1 oz of fresh Cascade and 0.5 oz of fresh Citra. Also added 13 g of grapefruit zest from 6 large grapefruits. Little worried because they had some green areas (underripe??). I washed them before zesting, then put them in a fine mesh bag and soaked them in sanitizer for ~1 minute. Then into the fermenter!
OG = ~1.055
FG = 1.015
Second brew - 10-30-13
Dry hopped after 9 days with 1 oz fresh cascade and 0.5 oz fresh Citra. Added 43 g of grapefruit zest from 3 large yellow grapefruits. These ones yielded way more zest than the last ones! I washed before zesting, then put in a fine mesh bag and dunked in sanitizer before putting into fermenter.
Third brew - 2-15-14
With our full boil setup, had to reduce the hops so it wouldn't be too bitter. Otherwise, kept it mostly the same. This round of Citra hops was super high alpha. Mashed 7.1 pounds grain in 3 gallons of water at ~150-152 for an hour. Heated up to 170, removed grains. Sparged grains with 3 gallons of 170 degree water. Going for a starting boil volume of ~6 gallons, with about a gallon of boil off.
OG - <1.06. Measured ~1.06 then added another quart of water, and the yeast starter. Final volume (before yeast starter) ~4.75. After yeast starter, 5.2 gal or so.
Fourth brew: All grain batch. 9-20-14
First all grain batch! We used a single infusion mash @ 154. It dropped down to maybe 152 by the end of the hour. We opened the cooler and stirred every 15 mins. We collected 6.5 gallons for the boil, it had a gravity of 1.06. I have no idea what that makes our efficiency. Our final boil volume was ~5 gallons, but lost a good amount to trub (lots of hops). Volume was 4.5 gals with an OG of 1.07+. Added 3/4 of a gallon H2O, got it to ~1.64. Pitched yeast starter. Had a kraussen the next day!
9-30-14 Dry hopped with 35 g of grapefruit zest from 7 small (washed) grapefruits. Also 0.5 oz citra and 1 oz cascade. Sanitized hops bags but not hops. Sanitized bag for zest and dunked the zest in sanitizer.
Brew on 3/14/15
-changed hop profile to decrease IBUs slightly base on taste of last beer.
-doing larger boil volume to get right amount for fermentation
-mashing at 152.
- OG was a little low (1.06?). Think our efficiency was more like 60%.
Dry hopping on 3/22/15
- 39 g of zest from 7 small grapefruits. Tried a new technique for sanitizing: Sanitized whole grapefruits (after washing), microplane, and a bowl. Zested the grapefruits right out of the sanitizer.Putting zest into sanitized hop bag then into carboy. Avoids putting all the fresh zest into starsan.
Used 1 oz cascade, 1 oz citra (up from 0.5 oz in previous batches), both whole leaf.
Increasing hops because we want to. Making Northern Brewer 1 oz (instead of 0.75) and adding another half ounce of Citra, don't know when yet... update later.