BeerSmith™ Recipe Cloud

Taste Notes

This is a perfect 10 in my books. A-hazy vibrant orange with huge white head that sticks around for the pint. S-Piney, clean, slight citrus T-perfect bitterness even after 2 months.nice maltiness, may be a bit much after this long. reduce munich malt in half? same as nose. O-I would say next batch remove acid malt and reduce munich malt? not sure as the color really is pretty and at the beginning the malt was hidden. this is a review on an old bottle. Maybe also try half with an english yeast strain too.

Notes

12/20/13-brew day. added 2:1 ratio of Gypsum to calcium chloride. Strike water at 162 as it was very cold outside. Collected 13 gallons of wort and have a very strong boil going. Ended with 12 gallons at 1.060 so good. 12/24-deployed half of the dry hops in each carboy 12/27-deployed other half in each carboy 12/30-bottled half. final gravity at 1012, not very low, probably should have given another 10 days but was in a rush. Carb for a week and safety store in fridge. Says 6.3%abv on those -------------------------------------------------------------------------------------------------- 4/20/14-brew day. 2 tsp gypsum, 1 tsp Calcium Chloride. 15 min whirlpool then rest for 10 minutes. Clogged plate chiller. Hit temp of 148! 1.072 OG! 4/24/14-dry hopped with half dry hops. 2oz per carboy. Was a full krauzen although slowing. 4/30/14-dry hopped with remainder of dry hops. 5/7/14-Kegged and cask'd with Mattie-no keg hops or cask hops. 4 lbs of mango in cask. 5/10/14-tastes great. Do not change recipe at all. Smells like Abner.