ECFU (ZPA w. Wildflower Yeast)

5/31
Carbed .9 gallons with .8 Oz corn sugar for ~2.4 vols CO2

Definitely some herbal grassy character (perhaps too long on the hops for biotransformation).

5/27:
1 gallon smells nice, less fruity and far more dank cannabis-likely from Aurora
(https://learn.kegerator.com/aurora-hops/ - Aurora’s aroma and flavor is intense but pleasant, combining a subtle and mellow tropical fruit with a herbal, sometimes described as a marijuana-like back drop. It is considered to have somewhat of a noble character.)

5/19:
Biotransfermation hops: 3oz. El Dorado (.5oz. Aurora for 1 gallon)


5/16 BREWDAY:

Exceeded efficiency by >10%
Fermented 6 gallons in Kurtis' bucket following dry-hop schedule above.
Fermented 1 gallon in glass on same schedule, sub. 1 oz. Aurora for dry-hopping.

http://www.brewersfriend.com/mash/
http://www.brewheads.com/batch.php

Grain temp: ~70
Mash tun: 80-90
Mash water: 165
Water in tun before dough-in: xxx
Mash start: 152
Mash finish: 150


Second batch sparge finished at 1.012
Collected 8.5+ gallons @ 1.045


PAST BREW REFERENCE NUMBERS:
Grain 73.5 / Mash tun ~82
Mash water 164
Water in tun before dough-in: 162.5
Mash start: 151.5
*Stir after 15 and 30 minutes, holding at 151


Grain 78 / Mash tun ~85
Mash water 164
Mash start: 150

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Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat

Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.

Free rise fermentation

Dry hop at the very end to avoid vegetal character (3-4 days)

Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus

Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging

Calcium Chloride-Useful for adding Calcium if the water is low in chlorides. (72 ppm Ca, 127 ppm Chl per gram per gallon)

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.