BeerSmith™ Recipe Cloud

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.