BeerSmith™ Recipe Cloud

Taste Notes

9/30: - Light, bright orange color, aroma is fairly caramel and toffee like. A bit of citrus. Taste is sweet caramels and toffee. Citrus and hop notes are present but not overwhelming yet. Typical start for an IPA 10/5 - Aroma is a light boquet of flowers with strong citrus and berry notes. Color is perfect, a nice golden orange with a decent amount of haze lingering. Citrus notes definitely come to the front on the mouthfeel. I would prefer a bit sweeter, but we'll see how it matures after secondary. Definitely not overly bitter either. Could use a bit more body, but we'll see what carbonation does for us as well. Not a lot of depth to flavor right now, but it reminds me of the last leaf hopped beer. Second sips provide more depth of flavors. Additional layers of guava, papaya, and pineapple on top of the initial grapefruit start to appear. Spice and herbal notes are present throughout, but citrus is the primary flavor. Some peach from the yeast as well is coming through. After taste sticks with you for a while. 10/12 - Color is perfect, hazy golden, orange color. Nose is very much of orange, strawberry, floral notes. Mouthfeel is medium to light, but we'll see what carbonation does with it. Light sweetness, not much bitterness, smooth. Hops are not entirely in your face, but strongly present. Decently blended at this point and I actually wish I could submit this beer now for competition as I feel I would do decently.

Notes

Brewday: 9/30/2018 Prep: - Ground everything the morning of, twice for each grain - Set flake quinoa in separate pot with a gallon of light boiling water for about 15 minutes o Used about 2ml of HTL enzyme to keep quinoa from clumping Mash: - Added near boiling water to mash tun with the gallon+ of water from the quinoa - Mashed in at mid-180s, held for 60 minutes - Added second enzymes into a glass jar with about a cup of water for second mash step - Added 3 gallons of chilled liquid plus enzymes to drop the temp down to about 130 deg F, held for 60 minutes - Started recirculating after about 50 minutes of the mash. Very first running was 14.2 Brix (1.056 SG) - First gallon of sparge read 13.2 Brix (1.052 SG) - Collected about 3.5 gallons at 12.5 Brix (1.049 SG) - Collected 6.25 gallons at 11 Brix, then added another gallon to the mash tun to get another 5/8 gallon - Final gravity reading as 10.4 Brix, though I was still getting decent amounts of sugar out (6-8 Brix) Boil: - Added FWH immediately after the first running - Boiled per prescribed manner - Decided to change this from an IIPA to IPA based on weaker performance - Added whirlfloc tablet and yeast nutriet shortly before the end - Upon completion, cooled to less than 180 deg F then added whirlpool hops (Mosiac hops were at the bottom of the bag...there was lots of loose hop particles!) Fermentation - Chilled to about 80 deg F - Rehydrated yeast in 100 deg F water - Added dry hops to primary fermentation vessel - Transferred wort and aerated for 60 seconds - Measured OG at 1.060 (adjusted to 1.064 with temp considered) - Moved to kegerator and set temp at 64 deg F, later adjusted upwards slightly to 66 deg F 10/5 - Transfered to secondary through hop infuser with 3 oz of half mosiac, half belma - Dry hopped with 3 ozs of half belma, half mosiac - Purged all vessels with CO2 before transfer - Measured gravity at 1.014 - Moved secondary vessel to cool room after purging beer again with CO2 10/13 - Transferred to final keg. Accidently started transferring into gas port (but I hope I sufficiently purged with CO2 to avoid oxidation. FG measured at 1.010 (adjusted for temp to 1.012) 11/17 - Beer definitely became slightly oxidized. Flavor is definitely nice though - Dialed back the hop shot by a ml due to a little over aggressive bitterness