BeerSmith™ Recipe Cloud

Taste Notes

Description: This NEIIPA attempts to highlight the Enigma hop, using Mosaic and Centennial to support and enhance the raspberry and white wine components of Enigma. The lactose and maltodextrin add creaminess and body while honey adds flavor to enhance the lighter malts. Flaked quinoa and dry hopping in primary help achieve the desired hazy appearance. Brewday: - Nice berry medley, lots of caramels and toffee but those should subside with fermentation. Aroma is a mix of berry, citrus, and caramel. Lots of hop sharpness. o Aroma during primary is pure raspberry and citrus! Awesome smell 6/26 - Loads of berry, red raspberry, some blackberry, citrus, some wine like notes on the flavor. The beer is still fairly green (a bit burn on the back of the neck), but fairly good. 8.5% abv but can't really tell the alcohol is there. 7/1 - Still under-carbed... Tons of berries, a bit of onion at first as well. There is a bit of an odd citrus related note in there at first too (not sure if this is from Centential). Regardless, very good beer. May be improved a bit more. Depending on how the Blanc works, it could do well in this mix. o Overall, still decently medium to thick body, raspberry, blackberry, gooseberry(?) and some wine notes come through consistently on the middle to back of the tongue. Citrus and some pine notes linger around the background and in the aftertaste with the berries still dominating. Very drinkable for a 8.5% beer.

Notes

Brewday: 17 Jun 2018 Prep - Organized grains and equipment the night before - Added about 1lb of rice hulls to the bottom of the mash tun - Ground rice and buckwheat down to 0.65mm (running through twice) - Ground millet to smallest setting (running through twice) Mash: - Mashed in over 175degF with about 3 gallons of hot liquor concurrently with 1 lb of cereal mashed quinoa - Added about 10 quarts of 60 deg F water to drop temp down below 130degF - Upon mash completion, recirculated the mash through once - First running ran in the mid 1.050s (measure up to 1.055) for 3 gallons - Second running measured in the low 1.030s - Added FWH while draining the first running - Finished with 6.5 gallons at 1.041 SG Boil: - Extended boil for an extra 15-20 minutes due to added wort collected - FG measured around 19.2 Brix or 1.078 - Added whirlpool hops between 170 and 180 deg F Fermentation: - Prep yeast and added a bit of AMG-300 to drop the FG a bit more than usual up to this point - Prepped first dry hop and added to primary fermenter (keg) - Transferred a bit over 4 gallons into primary, aerated with pure O2 for 90 seconds - Measured SG at 1.074 at 86 deg F (adjusts to 1.078) - Pitched yeast with a little bit of AMG-300 - Moved to kegerator set at 66 deg F Next time: - Sub Centenial with Hallertau Blanc or Nelson