This year has sort of been the year of sour for me as I’ve discovered this whole new world of beers I thought I’d never get into. This does however mean I’ve either been drinking average experiments or waiting for the fermentation of Flanders Red. So with nothing actually “normal” to drink I went in search of a beer that I can get back to basics with and is proven instead of the SMASH beers I was making last year.
|3.50 kg||Pale Malt (2 Row) UK (3.0 SRM)||Grain||1||73.7 %|
|1.00 kg||Vienna Malt (3.5 SRM)||Grain||2||21.1 %|
|0.25 kg||Caramel/Crystal Malt – 20L (20.0 SRM)||Grain||3||5.3 %|
|30.00 g||Cascade [5.50 %] – Boil 60.0 min||Hop||4||22.7 IBUs|
|20.00 g||Willamette [4.40 %] – Boil 30.0 min||Hop||5||9.3 IBUs|
|10.00 g||Hallertauer [4.10 %] – Boil 15.0 min||Hop||6||2.8 IBUs|
|1.0 pkg||Safale American (DCL/Fermentis #US-05) [50.28 ml]||Yeast||7||–|
- Filled pot with 23.7 liters of water and added
- 2t of Lactic acid
- 1t Citric Acid
- 1 Campden tablet
- Waited till temp came down to 75℃ and then poured into mash tun along with grains
- Temperature 70℃
- 5.8 pH
- [20:23] Mashed out after 90 minutes and started the to bring to a boil
- Temperature 66℃
- 6.0 pH
- 21 liters
- Pre-boil gravity 1.014 SG – This was a bad sample I think in the end so can be ignored
- [20:57] 60 minute boil with hop additions
- 60 minutes: 30g Cascade [5.5%]
- 30 minutes: 20g Willamette [4.4%] At this stage also added 530g demara sugar
- 15 minutes: 10g Hallertauer [4.1 %]
- 10 minutes: Irish Moss
- [22:00] Removed from heat and cooled using 1.5 liter frozen plastic soda bottles.
- [23:00] Temperature ??℃ and pitched US-05 and 1t Yeast Nutrient
- Original Gravity: 1.058 SG
- 5.9 pH
- 16/03/16: 18 liters of wort into Better Bottle
- 18 liters wort
- You always go in with a plan but then change it up based on what is thrown at you during the brew day. This way a trifecta
- This was supposed to be a cascade only beer but I had opened Willamette and Hallertauer at exactly the same quantities for substitution. So I swapped them out and lost a few IBU’s.
- Out of the mash tun my wort was only 19 or so liters. I was missing 2 liters. So I put the grain bag into another pot and ran hot water over it and adding this to the kettle. This makes the pre-boiling sample even more off than what follows.
- I took a pre-boil reading and the gravity came in at 1.014???? This was way off but I think I figured out what happened. I took the sample off the top of the mash tun before stirring or anything. I reckon this gave me a watered down version of what was actually in there.
- Have this reading so low and being tired I wasn’t sure what to do. I had 500g of demara sugar on hand. So not wanting to end up with a week beer I chucked that in
- Into the fermentor I took another reading and this was just hair above the target. So adding the sugar had not really been needed.