We know what's going down here - continued development on my Pale Ale. This one will be much shorter than the last recap.
Recipe + Process
Weyermann Pale Malt - 6.5 pounds
Weyermann Barke Munich Malt - 1.5 pounds
Flaked Oats - 1.45 pounds
Rice Hulls - 0.3 pounds
Water Additions : 3g Gypsum, 4g Calcium Chloride
Final Water Profile: 108ppm Calcium, 61 ppm Sulfates, 80 ppm Chlorides, 57 ppm Bicarbonates
1.5 ounces of Cascade in the mash
60 minute mash at 157
12 minute lauter, no sparge
1 mL Cascade Hop Shot (38.8% AA) at 60 minutes
.25 ounces of Chinook at 30 minutes
.53 ounces of Strata at 5 minutes
.5 ounces of Cascade at Flameout
.5 ounces of Chinook at Flameout
1 ounce Cascade at Dry Hop
.5 ounces Cascade Cryo at Dry Hop
1 ounce Strata at Dry Hop
.5 ounces of Chinook Cryo at Dry Hop
1g of Aromazyme at pitch
1 packet of Safale S-04
Put hot wort into sanitized fermenter, placed it in the snow outside to cool overnight, then pitched
10 days of fermentation, then transferred from primary to secondary
Other Process and Tasting Notes
4 gallons of Poland Spring water, 2.5 gallons of Brita Filter water to remove chlorine
My handheld thermometer is shit? Can't get a consistent read.
Pre-boil volume was 5 gallons, started with 6.5 pre-mash
~4.75 gallons in the fermenter
measured starting gravity: 1.040
finishing gravity: 1.010
ABV: 3.9%
the wort had a nice, firm bitterness with bready-honey background notes
pre-carb, the honey-slathered bread thing was climbing off the beer ... hops came more in the taste than the aroma at this point, offering soft pineapple and orange notes
malt-hop balance was nice, but I want the hops to shine in this beer
sustained oxidation when adjusting broken poppets
Adjustments for Next Time
Lessen the Munich Malt
Keep the oats - mouthfeel and head retention were great
Crush the grains finer - too coarse of a crush is probably causing the OG shortage
Closed transfer! Now that I've bought replacement poppets, this shouldn't be an issue
Water additions worked really well, maybe another gram of gypsum would bring the hops forward but I'm content with trying to bump up the dry hopping or dry hopping after fermentation to coax more flavor
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