BeerSmith™ Recipe Cloud

Taste Notes

Taste on day 5 of fermentation. Taste very hoppy with a good sharp bitterness and sweet hoppy finish. Perhaps use less hops in aroma steep. Taste of day 6 of fermentation. Taste way less hoppier than on day 5 as primary fermentation has come to a close and blow off of hop aroma. Taste blocky from hardness of the water but seems good since this is a rather big beer. Perhaps all 4.5 ozs. of dry hops are needed. There was a good bitterness on the backend that seemed not to overpower the beer. Day 19 - good smell of citra hops although has faded since start of fermentation. The taste was bitter but was fruity and citrusy. Depending on the final product may want to make adjustments by adding less sulfate and less hardness. Day 25 - Looked like a lot of chill haze as beer was darker and cloudier than it should have been. Taste did not seem to have the hop flavor it should have had considering the amount of hops used. Day 26 - After a day of refigerating the color looks about perfect. Good bitterness throughout as bitterness gets more intense on the backend. Maybe use less sulfate in next batch. Maybe less bittering hops and and replace the amount with late aroma hops or more dry hops. Maybe dry hop in 2 different batches. 1 dry hop at 8 days and the 2nd at 4 days. Very food citrus nose from the hops. try to get final gravity to around 1.013.

Notes

Water Treeatment ppm Calcium 115.8 Magnesium 17 Sodium 15 Sulfate 270.7 Chloride 50 Bicarbonate -59.6 Total Hardness 360 Alkalinity -49 RA -142 SO4/Cl Ratio 5.6 Mineral (grams) (grams) Gypsum (CaSO4) 6.5 13.2 Epsom Salt (MgSO4) 3.1 5.4 Canning Salt (NaCl) 0.7 1.2 Baking Soda (NaHCO3) 0.0 Not Recommended Calcium Chloride (CaCl2) 1.0 2.1 Chalk (CaCO3) 0.7 Not Recommended Pickling Lime (Ca(OH)2) 0.0 Not Recommended Magnesium Chloride (MgCl2) 0.0 0.0 Acid (mL) (mL) Phosphoric 10.00% 28.1 0.2 There was some foam forming in the mash. Not sure if it was star san from inside the coil or if it was hot side aeration. Keep MT hose under the water of the grain bed or slow the flow by patially closing the ball valve. Drop temperature from boiling to about 175 degrees for Aroma steep. Pre boil - pre boil wort PH 5.19 Pre boil volume was .5 gallons short of estimate Post boil - Aroma steep - dropped temperature to about 180 degrees. Will used immersion chiller for aroma steep in future. Fermetation - Yeast starter of 2L, crashed for 12 hours, wort was decanted and slurry was pitched. Yeast off to a slow start but seems pressure in fermenter seems to be increasing. Day 4 gravity 1.022 Day 5 gravity 1.015 - rasied temperature to 69 degrees and hold Day 6 gravity 1.011 - dump 1 of yeast and trub Day 7 - dump 2 of yeast and trub Day 8 - Day 9 - Dump 3 of yeast and trub - very thick and gooey, Dump 4 - still plenty of yeast and trub, Dum 5 little yeast and trub. Day 10 - Still some trub and yeast dumping out Day 12 - Increased secondary fermentation temperature from 69 to 70 degrees Day 21 - Put 4.5 ozs. of dry hops and let sit for a couple of hours. Sanitized and purged pump with CO2 and recirculated hops for 19.5 hours. Day - 25 Kegged and moved to kegorator