BeerSmith™ Recipe Cloud

Taste Notes

*****1056****** Apperance: Yellow-Orange, Hazy, Good Head, Retained Head, courser bubbles Aroma: Clementine, Pineapple Taste: Fresh Orange, Juicy, sweet, Pineapple, Fruit cocktail Mouthfeel: No astringency, Full body I will be making this my Flagship beer. The hops are perfect. no reason to change them. ******1318****** Apperance: Yellow, Clear with the slightest haze, head retention, finer/smaller bubbles Aroma: Juicy Fruit, lacking in Aroma Taste: Grapefruit, Fig, Bubblegum (juicy fruit), Honeydew, Sweet with dry finish, alcohol Mouthfeel: meduim, slight astringency like a grapefruit peel Both are very drinkable. 1318 will be kicked first. I feel as if I only drank it more because it was higher in ABV and I wanted to save the 1056 for friends and fam, because its damn good

Notes

-Split Batch -filtered water -Totals with starter are 4 gallons -hop spider made for hardly any trub, just a little from simcoe in FWH addition -mash tun had room for 2 more lbs at least -45 min mash then stir -mash temp started at 156F then dropped to 154F after 45 mins -10 min rest with one vorlauf to pump recirculation for 5-7 mins -sparged 4.75 at 180F a little faster than usual -ran out of sparge water and endend up with .25 gallons missing -boiled 1 gal filtered water o 174F and added to mash -let sit 5 mins or less and vorlaufed/ filled to boil amount 9.27 gal -no chill until whirlpool started chill at whirlpool start until 66F -split hops Did not do a final dry hop at day 10 Yeast: -1318 London Fog Ale III 1. 0.025 ml @1.006, shaken for 3 days 2. 0.250 ml @1.028, shaken for 2 days 3. 1.5L @ 1.043, in 1 gallon jar with lid for 2 days ~70 billion cells (I dont believe it) little if any krausen -4 gallons -Fermented at 66F for 13 days - dropped to 40F over 2 days - FG 1.012 at 60F -Attenuation= 82.5% -clearer and drier than 1056, more hop bite -Less ferementation, hardly any krausen -1056 American Ale 1. 0.025 ml @1.006, shaken for 3 days 2. 0.250 ml @1.028, shaken for 2 days 3. 1.5L @ 1.043, on stir plate for 2 days ~255 billion cells Added yeast nutrient, 2 drops olive oil, 2 drops ferm cap blew out on day 2! cant believe the krausen made it to the top! -4 gallons -Fermented at 66F for 13 days - dropped to 40F over 2 days -FG 1.015 at 60F --Attenuation= 78.2% -cloudy, green flavor, fuller body, sweeter