![]() I finished the chill overnight at ambient, letting things settle down to around 68°. After a 60 minute boil, I chilled the wort slightly (down to around 195°), did the whirlpool, and then did the initial chilling of the wort.I brought the wort to a boil, adding the hops and finings per the recipe.I added 7 g of gypsum to the boil, to hit my water target.Awful! I’ve had major issues with my grain mill lately, and this was pretty much the last straw. In total, I collected 6.25 gallons of runnings with a gravity of 1.045, for only 60% mash efficiency.I maintained the mash at 149° for 60 minutes, with recirculation, and then raised the mash to 168° for 10 minutes. I heated 7.25 gallons of water to 155°, and added the grains along with 8 mL of 88% lactic acid for pH adjustment.Claremont tap water with Campden tablet, adjusted to hit 113 Ca, 7 ppm Mg, 92 ppm Na, 194 ppm SO4, 110 ppm Cl, 156 ppm HCO3.Full volume mash at 149° for 60 minutes and 10 minute mash-out at 168°.Vic Secret hop pellets (18.4% alpha), dry hop in keg HBC 586 hop pellets (11.5% alpha), dry hop in keg Enigma hop pellets (19.2% alpha), dry hop in keg ![]() Vic Secret hop pellets (18.4% alpha), 10 minute whirlpool HBC 586 hop pellets (11.5% alpha), 10 minute whirlpool ![]() Enigma hop pellets (19.2% alpha), 10 minute whirlpool Magnum hop pellets (10.1% alpha), 60 minute boil The kveik choice also let me not be so fussy about temperature in the end, I’m not sure I’m 100% happy with that decision, but even so the beer is pretty darned good. I crafted this recipe to be very tropical hop-forward, with Voss kveik to accentuate any citrus qualities.
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