BeerSmith™ Recipe Cloud

Taste Notes

Tasted on 21Jun19: Nose: Yeasty which fades to malt and caramel. Minimal hop aroma. Taste: light and malty with a background of clean bitterness. Slightly dry. No off flavours. Overall Precarbonation: Nice easy drinking bitter, which is exactly what I was looking for. Taste at bottling: Nose: Sweet caramel, minimal hop. Minimal overall aroma due to cold crashing temp Taste: Malt dominated with a slight bitterness. Overall a very nice bitter. Good work me!

Notes

Volumes and gravity readings don't make much sense. Initial volume of 26L, final volume of 20.5L. Loss of 5.5-1 (shrinkage). 4.5L loss should give a gravity reading of 1.045 but a reading of 1.042 was given. Need to pay more attention to pre-boil gravity reading. Seems Brewers friend specific gravity temp correction is not accurate. Use a different calculator next time, or cool sample to 25C before measuring Aerated with pump and diffustion storefor 45mins. Pitched 1807/14Jun19. Aerated for further 30min. Krausen sunk by 1600/17Jun19. Probe removed from side of FV and placed in the fridge to monitor ambient air temp. Fridge temp increased to 22C. 1.018 gravity 0050/19Jun19. Temp controller increased to 23 Cold crashed at 2300/21Jun19 after tasting. Pre-carb tasting notes above. 1/4 tsp gelatin added to 14/cup water, heated to 150F and added at 2330/22Jun19 Notes on the yeast: This yeast is super fast. I think primary fermentation was done in 2.5 days. Went slightly below the target FG, which could be the first time and leaves a slightly dry finish. Very clean, (almost american yeast clean). Would be good for malty beers where you want a dry finish. Will definitely keep and use again. Added 70g dextrose for bottling. Seems the max temp during fermentation is the correct temp to use for the calculation. Can't see released CO2 being reabsorbed during cold crash. Stick with this rationale from now on. 70g gives 1.7 vol for carbonation, a bit low but to style so no worries. 19L to bottle used 29 bottles. Gold caps.