Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
mosaic40 g mosaic Hops |
|
Pellet |
11 |
Boil
|
15 min |
34.89 |
10% |
|
40 g |
mosaic40 g mosaic Hops |
|
Pellet |
11 |
Boil
|
7.5 min |
20.04 |
10% |
|
20 g |
mosaic20 g mosaic Hops |
|
Pellet |
11 |
Boil
|
0 min |
|
5% |
|
100 g |
mosaic100 g mosaic Hops |
|
Pellet |
11 |
Whirlpool at 80 °C
|
0 min |
|
25% |
|
100 g |
mosaic100 g mosaic Hops |
|
Pellet |
11 |
Dry Hop
|
0 days |
|
25% |
|
100 g |
Nelson Sauvin100 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Dry Hop
|
0 days |
|
25% |
|
400 g
/ $ 0.00
|
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
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-02-21 22:16 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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