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Taste Notes

Wow this is awesome. Hits all the right notes for me. Great wheat malt base giving bready, doughy notes. Yeast has banana, clove, touch of orange peel, and a hint of vanilla. Wonderful effervescence to lift the beer. And a gorgeous gold-orange hazy color with a fluffy white head. Maybe a touch light in body? Very little to be upset about UPDATE: pretty sure there are some fusel alcohols causing a hell of a hangover. UPDATE2: 42 at NOVA Classic. Won Porter & Stout; Strong American & European category.

Notes

1.2 L starter with 3.4 oz DME. Mash in with 1.06 g gypsum, 1.6 g CaCl2, and 2.1 mL lactic acid. Infuse to protein rest with 0.36 g gypsum, 0.52 g CaCl2, and 0.7 mL lactic acid. Sparge with 0.35 g gypsum and 0.53 g CaCl2, and 0.6 mL lactic acid per batch. Chill to 66°F and pitch. Hold between 66°F and 68°F. Target Water: (Ca ppm) 70 (Mg ppm) 8 (Na ppm) 22 (Cl ppm) 60 (SO4 ppm) 75 Ratio 1.02 Carbonation: 4.6 oz of DME into full 5 gal. Put 2.5 gal into keg for conditioning. Initially set spunding valve to 5 psi. After 3 days, increase pressure to 15 psi. Wait 2 weeks before placing in keezer. Add 2.3 oz DME to remaining 2.5 gal for bottling. Carb for 2-3 weeks @70°F. 8/12: made starter. 8/14: milled wheat malt @0.027"/0.73 mm. Barley milled at 0.037"/0.93 mm. Mashed in @113°F for ferulic acid rest. Protein rest @ 126°F: 15 min hold before 1st decoction pull. Thick 2.5 gal pull, heat to 150°F and hold for 15 min. Then heat to boil and boil for 5 min. Saccharification Rest #1 @ 149°F: 20 min hold before decoction pull. Mash is 145°F when pulling 2nd decoction. Thick 1.5 gal pull, then heat to 156°F and hold for 15 min. Heat to boil and boil for 5 min. Saccharification Rest #2 @ 154°F: 15 min hold before 3rd decoction pull. Mash is 152°F when pulling 3rd decoction. Thinner 2 gal pull. Heat directly to boil and boil for 5 min. Mash out @ 164°F. 5.5 gal into fermenter and cooled to 66°F. 8/15: 1.070! Pitched yeast. Keeping in fridge. 66°F for 2 days, 68°F for 2 days, then pull to ambient. 8/16: SP raised to 67°F in pm. 8/17: increased SP to 68°F in am (12 h after increasing SP to 67°F). 8/19: increased SP to 69°F in am. In pm gravity was 1.026ish. Moved to ambient (70°F) basement to finish. A touch more orange note than desired. Likely drop ferm temp 2°F next time. Still malty and refreshing. 8/23: 1.012 in am. Still some krausen on surface. A bit more acidic and savory than I'd like. Hopefully conditioning will enhance the yeast character. 9/2: kegged 2.5 gal with 2.3 oz DME. Bottled remaining 2.5 gal with 4.6 oz DME. Tastes really good and promising.