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Notes

Recipe Adapted from Mad Fermentationist Fortunate Island #3 Recipe: http://www.themadfermentationist.com/2012/11/hoppy-wheat-with-march-pump-hoprocket.html 5/5: Treated Water with Campden Tablet (1/2 of tablet crushed and divided amongst mash water and top off). Added 4oz of Gypsum to target 75ppm of Sulfate (SO4) Forgot to start timer for mash. Think I got pretty close to the 75 minutes. Used the mesh bag over the funnel to striain trub as it went into fermenter. Worked really well. New water volume for hoppy beers ended up with 5.75 gallons into fermenter. Hopefully I get 5 gallons to bottle after dry hopping. 5/19: Transferred to Secondary FG at 1.014. reserved about 0.5 Gallons of un dryhopped. Added 3 oz of hops (2- Citra, 1- Amarillo) to the secondary. The expansion of the hop pellets pushed beer through the Airlock. Hopefully there is no infection. 5/24: CO2 activity remained throughout the dryhop process. Checked the gravity reading it is down to 1.012. Tastes and Smells great. Not as much nose as I imagined with 3oz of dryhops. I think the CO2 activity scrubbed some of it out. 5/27: Bottled 53 12oz bottles and 2 22oz bottles (3 bottles were undryhopped). Good yield. Thinking I will dry hop beers with similar dry hop additions in two stages half in primary and half in secondary to get as much dry hopped beer as possible. 6/7: Opened up and tasted for the first time. Delicious! Doughy, soft bitterness, very aromatic.