BeerSmith™ Recipe Cloud

Notes

2/2/14 Split the salts (Gypsum/CaCl) between the mash and the sparge. This batch will be split 3 ways: 5 to me, 5 to Jacob, 5 to Dave G. Each person will use their own yeast, dry-hop profile. Collected about 17.5 gal of 1.050 wort, boiled down to about 16 gallons of 1.059 OG wort. Oxygenated my batch for about 30 seconds, pitched the yeast at 65 degrees in the basement. Jacob took his warm, plans to pitch 1056 in his. Dave took his at 65 degrees, plans to pitch WLP001. I'm planning on throwing 1/2 the dry hops into the primary next Friday (2/14) if all goes well and it attenuates properly. Plan on kegging Wed 2/19 with the other bag of dry hops. 2/12/14 Added half the dry hops (2oz Citra, 0.5oz Amarillo) to the primary after 10 days for fermentation (7 days of primary at about 64-66, 3 days of diacetyl rest at 70 degrees). 2/15/14 Kegged with the rest of the dry hops (2oz whole Citra, 0.5oz whole amarillo). Beer down to about 1.018 FG, which brings it to about 5.4% abv. Preliminary taste test during kegging is very positive, very fruity, bright citrus, definitely some dankness from a fruity marijuana strain. The bitterness is much more subdued than previous attempts with similar recipes. Can't wait for it to be cold and carbonated!