4/7/19: Achieved target mash temp, rested for 1 hour. Vorlaufed until clear of particulate, partially hazy. Batch sparged and ended up with 6.9 G pre boil volume. Boiled 40 minutes (adjusted from original) to hit target gravity. Rapidly cooled with copper immersion chiller to 165 deg, whirpooled hops for 15 minutes. Continued rapid chill until 70 deg.
Transferred roughly 5.25 G of cooled wort to 6 G new glass carboy. Placed in temp controlled freezer set to 67 deg. Once stabilized at target temp pitched still active 1.2 L Amalgamation II starter.
4/10/19: Temp raised to 70 deg. Fermentation activity was not observed until day 5, approximately 3" krausen. Fermentor smells of stone fruit and tropical fruit punch.
4/26/19: Fermentation still ongoing. Plan to let ride for 4 weeks before pitching dry hops and packaging.
05/07/19: Took sample (no dry-hop). Confirmed FG is 1.008 (means we're higher ABV than I wanted). But flavor and appearance was incredible.
Hazy pale straw body, aroma of barnyard sweat/funk, stonefruit, tropical fruit juice, and cereal grain. Taste followed with mild sweetness, very smooth bitterness, stone fruit, and finishes clean/dry with dough and cereal grain.
05/08/19: Plan to dry hop tonight with 2 oz of Galaxy, and 1 oz each of Citra and El Dorado. Let sit for 3-4 days, and cold crash and bottle.
5/11: cold crashed for 2 days, bottled mostly clear beer (still hazy from the spelt), got 48 x 12oz bottles. Target 2.5 vol co2, batch primed in bottling bucket with dextrose, gently stirred to incorporate.
Smell was incredible, over ripde fruit funk, juicy stone fruit, taste followed with doughy grain, and smooth mild bitterness.
Inspiration from Scott Janish