BeerSmith™ Recipe Cloud

Taste Notes

Description: My first attempt at a gluten free New England IPA. The hop profile privdes orange, peach, citrus, strawberry, and melon with some floral background. Honey is added to enhance the light malt notes, maltodextrin for body, and lactose provides some residual sweetness. Flaked quinoa and dry hopping in primary help achieve the desired hazy appearance. Brewday: - Typical IPA aromas. Strong sweetness on the nose with caramel and toffee, some light citrus. Flavor is more caramel and toffee, with some nice hop notes in behind the sweetness. Grapefruit, citrus, a bit of bite on the backend which smooths out to sweet caramel and toffee once again with toast and other complexities. Jan 6: - Yeast is still somewhat active. Aroma is loads of orange and some other melon like notes, a bit of spice and musty, there's some sweet caramel as well. Taste is more of the same with some strawberry, mouthfeel is fairly creamy and smooth. The beer is incredibly hazy. Decent replacement for hazy IPAs. Jan 20: - Nice semi-hazy orange color, pours with a decent head which disippates within a couple minutes. Aroma is juicy orange, a bit of strawberry, some floral notes as well. Flavor is decently orange, a bit of peach and strawberry, maybe a hint of melon, with some floral background. There is a bit of hop bite on the middle of the tongue, but in a way, I wish there was more. The flavor sits on your tongue for quite a while after the sip as well. Overall: - Flavor is great - Aroma can be improved - Bitterness can be increased slightly

Notes

Brewday: Dec 31, 2017 Mash: - Ground rice twice, once at .9mm and once at .6 mm - Ground millet and buckwheat once at narrowest setting - Did a cereal mash with the quinoa for about 15 minutes. - Layered false bottom with rice hulls before adding in malts - Mashed in at low 170s and held for 40 minutes. Added 3mL of high temp alpha amylase. - Used 5 quarts of cold water in about 1.5 lb rice hulls to lower temp to 120s. Added about 3 quarts of 160 deg F water to raise temp to 130s, eventually settling around 127 deg F. - Reduced mash timing by half since we're in the optimum temp range for these enzymes - Drained 2.5 gallons of wort at 11.5 brix. Batch sparged with 3 gallons of additional water and then drained for 5.25 gallons at 8 brix o Note for next time: Let the mash go for the full 90 minutes. Raise the temp up, or add more enzyme. Boil: - Started with about 5.5 gallons of wort at beginning of boil...goal to reach 2.5 gallons based on poor efficiency - Based on the rate of boil (~ 0.83gal / hour) decided to let the boil go for nearly 3 hours - Ended up with 3 gallons of wort at 1.068. (Note: used 3.5 oz of maltodextrin, 6 oz of lactose, and ~7oz of honey) - Added whirlpool hops at 190 deg F. - During whirlpool, outside chilling hose connection was apparently jammed/frozen (outside temp = 18 deg F), so I had to fix that. Took another 30-40 minutes. Probably spent close to an hour with whirlpool hops at moderately high temp. Fermentation: - Converted a keg to use as a fermenter. Used a small cooler to prevent microbes from coming in through the discharge. - Added dry hops in a nut milk bag and placed at bottom of keg - Transfered wort on top - Pitched yeast after rehydrating - Aerated for 30 sec (inadvertently inflated nut bag...) - Moved to kegerator and set at 62 deg F for initial fermentation o Note: forgot to add the yeast nutrient at the end of the boil... - Fermentation started after about 12-18 hours after pitching (aroma is bright citrus and sweet caramel) Jan 6: - Transferred beer to second fermenter, purged with CO2. Added dry hopping prior to transfer. Used 3/16" line with disconnects on each side. - Measured gravity at 1.021 - Leaving to sit at 72 deg F for several days before cold crashing. Will wait for CO2 build up to stop when releasing pressure. Feb 1: - Kicked the keg.... :( Notes for next time: - Use more rice hulls - Use full mash sequence to achieve better efficiency - Use less pale millet and rice in general. The amounts here are probably fine, but don't exceed 30% grain bill - Honey appears to work well with lactose