Changes from last time:
- Using the new mash mixing paddle
- Different hop selection/schedule
- All LUPOMAX hops in the dry hops
Biggest process change though is dry hopping in a secondary keg after cold crashing out the yeast and at the end of carbonation just prior to bottling.
MASH:
Strike Volume – 11.5 litres Ashbeck Water
Gypsum – 3.5g
Epsom Salt – 2.1g
Calcium Chloride – 1.2g
Baking Soda – 0.3g
Simpsons Extra Pale Malt (EBC 3) – 95% / 2200g
Simpsons Premium Caramalt (EBC 60) – 5% / 115g
Weyermann Acidulated Malt – 76g (pH 5.38 in Brewers Friend, 5.3 in EZ Water)
Dextrose – 100g
Dough in @ 65°C
Mash @ 65°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
None
BOIL:
Time – 60 minutes
FLEX bittering extract – 1g / 60 minutes
Idaho 7 (12.2 AA / Pellet) – 15g / 10 minutes
Idaho 7 (12.2 AA / Pellet) – 30g / 10 minute hop stand @ 80°C
Chinook (12.4 AA / Pellet) – 20g / 10 minute hop stand @ 80°C
Citra (15.1 AA / Pellet) – 10g / 10 minute hop stand @ 80°C
FERMENTING:
Co2 Extract – None
Yeast – 1x WHC LAX sprinkled onto wort
Temp – 19°C
DRY HOPPING:
Temp – 19°C
Centennial LUPOMAX (14 AA / Pellet) – 40g / 48 hours
Citra LUPOMAX (19.4 AA / Pellet) – 20g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (65.94)
SRM: (5.8)
TARGET PACKAGED VOLUME: 6.5 litres
TARGET KETTLE / POST BOIL VOLUME: 9 litres
TARGET FERMENTER VOLUME: 7.6 litres
MASH EFFICIENCY: (75%) 78%
OG: (1.063) 1.061
FG: (1.012)
ATTENUATION: (80%)
ABV: (6.43%)
BREWING NOTES: Mash mixer worked perfectly. Overshot cooling down to whirlpool temp again and forgot to add the dextrose again!!! Better efficiency though. NEXT TIME HYDRATE YEAST IN FERMENTER PRIOR TO TRANSFER.
TASTING NOTES: