BeerSmith™ Recipe Cloud

Taste Notes

2015======== This was very well received at OBC April 2015 meeting (full corny gone in about an hour). Firm bitterness and subtle hop aroma (will dry hop more aggressively on remaining 3 kegs). Nice balance of sweet crystal malts and bitterness. 2017 tasting was extremely malty and rich (the way I like it)

Notes

2.8L starter of Imperial House (one can smelled funny?) on speed 2 for 20ish hours Adjusting water for Balanced Amber profile with 8/5 and 5/3 Gypsum and CaCl in Mash/Sparge BW calculates ~44ml of Phos10 to hit pH target Mash seemed fine, nailed pH target, temps between 150-154 Will try “cutting” the grain bed for less channeling and higher efficiency ****** (maybe it worked a tad but not sure) First runnings were 1.081 Gravity was still VERY HIGH at 13G collected PBG was 1.069 with ~17G (heated). Ran off 5 gallons of 2nds (not using) Boil went fine, chilling was fairly quick 12 gallons into 60L Spiedel at OG 1.069 3 minutes of O2 and entire starter of House yeast pitched at 64F First keg was still sweet but enjoyable! Second org DH with 2oz each Amarillo, Citra, Centennial + shoot co2 through the out hose! 2015 NOTES (Surfer Rosa) ============ 9 liter starter with 950 grams of extra light DME 3/4 tsp of yeast nutrient Pitched 3 x Wyeast 1727 (American Ale II) Stir Plate Speed 2 10 hours later light krausening around the vortex, looking good so far Cold crash in fridge for 36 hours Decant brewday leaving 3/4 gallon slurry at room temp —————————————50 degrees outside Heat full HLT and 10G in BK to 190ish Add 10g Gypsum and 5g Epsom Salt to 5G transfer from BK Transfer 15G from HLT Stabilize mash water (with chemicals) at 178 to dough-in (too high) First rest around low 160s, stir and add cold water until 152 (30 minutes) After 30 minutes mash dropped to 148, as low as 144 Mash pH reads 5.7-5.8 (way high) Added 1 gallon of water @ 200 degrees with 3ml lactic acid Added another gallon of water @ 200, mash temp still below 150 Extend mash to 75 minutes, passed starch test Vorlauf 2 gallons and sparge slowly Add more sparge water (3-4 gallons more) Sparge with super hot water, attempt to raise mash bed temp (not sure it worked) Second pH reading was stable (5.3-5.4) Collect 29G @ 1.053 (extremely low) extend boil to 2 hours Boil-off and gravity adjustment calculations suggest 3# DME to hit OG of 1.072/73 with 21.72 gallons. Transferred 20.5 gallons into fermenter at 1.077 (too high - is refractometer wrong??) Added 1 gallon of distilled cold water to drop temp Oxygenate wort (pure O2) for 6 minutes Still too warm to pitch, wait until 8am next day (Monday 3/2) and pitch starter at 70 degrees ------------------------- Aged in primary for 30 days (while in Florida) After 30 days taste is solidly bitter but pleasant... Dry hop first 5 gallon corny with 1.5oz (mixed simcoe/centennial/cascade .5oz ea) Invert corny every day for 3 days then chill and carbonate 90 seconds shake at 26 PSI on day 4 and 60 more seconds on day 6 (perfect!) ------------------------- 2nd/3rd Corny Dry Hop: Centennial and Cascade (1.5oz each) *** (sub Columbus for 1/2 cascade on 3rd) After 7 days drop (3 at room temp including upside down) shake for 90 sec under 26psi (check after 24-36 hours) 4nd Corny Dry Hop: Amarillo and Centennial (2oz each) *** For the July 4 party *** +++ Recommendations for 2.5oz - 4oz for Imperial IPA/IRA styles +++