This was the Hardcore IPA clone I brewed for Jason's birthday back on December 14. This tasting was on the 27th February. No photo because it was dark and I was lazy.
OG: 1.082
FG: 1.020
IBU: 86
ABV: 8.3%
Aroma: Pine, resin, sweet malt. Some floral aroma too. No alcohol detectable.
Appearance: Verging on red, very clear and with a nice sticky white head that lingers.
Flavour: Intense. Layers of malt and resin. Pine again and some passionfruit. Some husky malt happening at the end. The alcohol is very well hidden.
Mouthfeel: A little more full than the original, with a lowish-moderate carbonation. Assertive but not rough bitterness that lingers in the aftertaste.
This was my first attempt at cloning a beer and I guess it's moderately successful as a clone. It's not something that has interested me at all in the past but over the last couple of months I've turned around on that. It's a measure of where my brewing is at and a chance to learn from the recipe formulation of the pros.
The big difference between this one and the original Hardcore IPA is the extra sweetness and body that came from the lower than expected level of attenuation. I did everything right in terms of pitching rate and yeast management so my hunch is that I just need to alter the process a little and mash at a lower temp. Aside from that it seems pretty similar to how I remember the official version but with lots more hop aroma. I guess that's got to do with the suffering that a Brewdog goes through as it's shipped to the other side of the world. I think I've got one more bottle left so I'll try to track down a commercial one and see how they actually compare.
As a beer rather than a clone it's pretty good, definitely one of my better brews. It's very balanced and the resinous bitterness is very satisfying. There's plenty of malt from the Maris Otter and when it was fresh the hop aroma was climbing out of the glass. If I was going to brew my ideal IIPA I'd prefer a drier version but with a similar balance but this is very nice nonetheless.
At the request of Jason and Luke and so I can try to get it exact for my own satisfaction I've got two more shots at this one planned for later in the year. I'm looking forward to seeing if I can get it right.
Showing posts with label Birthday Brews. Show all posts
Showing posts with label Birthday Brews. Show all posts
Feb 27, 2014
Jan 23, 2014
Tasting notes: Playoffs Rye IPA
The Playoffs Rye IPA was brewed on December 28 for Jason's birthday BBQ, bottled on January 8. This tasting was on January 23.
OG: 1.062
FG: 1.012
IBU: 65
ABV: 6.6%
Aroma: Pine is the main impression then pineapple, mango, light floral notes, some sweet & creamy malt and a generic fruit aroma that's hard to pin down.
Appearance: Cloudy orange, dense white head that persists.
Flavour: fruity and sweet first up that finishes with some earthy rye flavour, some nice malt and a moderate, balanced (for an IPA) bitterness. A little yeastiness.
Mouthfeel: medium carbonation, probably a bit higher than I'd like it. A little chalky in the finish from the yeast in suspension.
I had high expectations for this beer and beneath the flaws, there's a nice IPA lurking. Unfortunately the cloudiness is a big problem. It harms the appearance firstly which is something I'd like to improve in my beers but much more importantly, it leaves a yeasty flavour and a chalky feeling in my mouth that seriously undermines the whole experience. The only bottles I have of this beer were the ones at the start and end of bottling and I'm not sure if these were particularly cloudy or if the whole batch was like this. Unfortunately, I didn't have the time to cold crash the beer to get it reasonably clear. Next time, that's a priority.
The hop aroma and flavour are good but not great. The Columbus is dominant and while I like what it brings to the table, I wanted something more from the combination. This isn't the hop profile I had the first time I brewed it and I suspect it's a matter of seasonal variation.
It does have some things going for it though. The bitterness is well balanced, the malt flavour is great although it could do with some more rye. The hop flavour is pretty good even though it's not quite right. It's a shame that the cloudiness compromised it, this beer should be so much better. If I have the time I'll brew it again for the NBA Playoffs and see if I can get it right then.
Next time: Clear the beer! Gelatine, cold crash, time, whatever. That's the big problem with the beer. I'd also increase the rye to 20%, other than that the colour and malt flavour is great. The hop combination isn't bad, it just doesn't do heaps. I think that's because the Columbus dominated the Citra and Amarillo. Next time I'd probably go for a 1:2:2 or 2:3:3 ratio.
OG: 1.062
FG: 1.012
IBU: 65
ABV: 6.6%
Aroma: Pine is the main impression then pineapple, mango, light floral notes, some sweet & creamy malt and a generic fruit aroma that's hard to pin down.
Appearance: Cloudy orange, dense white head that persists.
Flavour: fruity and sweet first up that finishes with some earthy rye flavour, some nice malt and a moderate, balanced (for an IPA) bitterness. A little yeastiness.
Mouthfeel: medium carbonation, probably a bit higher than I'd like it. A little chalky in the finish from the yeast in suspension.
I had high expectations for this beer and beneath the flaws, there's a nice IPA lurking. Unfortunately the cloudiness is a big problem. It harms the appearance firstly which is something I'd like to improve in my beers but much more importantly, it leaves a yeasty flavour and a chalky feeling in my mouth that seriously undermines the whole experience. The only bottles I have of this beer were the ones at the start and end of bottling and I'm not sure if these were particularly cloudy or if the whole batch was like this. Unfortunately, I didn't have the time to cold crash the beer to get it reasonably clear. Next time, that's a priority.
The hop aroma and flavour are good but not great. The Columbus is dominant and while I like what it brings to the table, I wanted something more from the combination. This isn't the hop profile I had the first time I brewed it and I suspect it's a matter of seasonal variation.
It does have some things going for it though. The bitterness is well balanced, the malt flavour is great although it could do with some more rye. The hop flavour is pretty good even though it's not quite right. It's a shame that the cloudiness compromised it, this beer should be so much better. If I have the time I'll brew it again for the NBA Playoffs and see if I can get it right then.
Next time: Clear the beer! Gelatine, cold crash, time, whatever. That's the big problem with the beer. I'd also increase the rye to 20%, other than that the colour and malt flavour is great. The hop combination isn't bad, it just doesn't do heaps. I think that's because the Columbus dominated the Citra and Amarillo. Next time I'd probably go for a 1:2:2 or 2:3:3 ratio.
Jan 20, 2014
Birthday Brews Recap & Photos
Jason's birthday celebration was pretty huge. 30+kg of meat was barbecued over nearly 2 full days including a brisket cooked for 18 hours. Most of the beer was knocked off and was very well received. The Brewdog Hardcore IPA was the star of the show which wasn't surprising to me, I thought it was pretty clearly the best of the bunch. It was an epic weekend, I wish I could have been there!
The following quotes are from texts send by my mates over the course of the weekend. They are way to good to me.
Nelson Sauvin Pale Ale
'It was my favourite of the bunch.'
'...a mouth full of honey and hops...'
'...basically mother's milk.'
'...this pale ale is the best beer I could possibly imagine for the occasion.'
'...perfect for the weather and the event.'
Rye IPA
'...a real victory...'
'...delightful.'
Brewdog Hardcore IPA clone
The following quotes are from texts send by my mates over the course of the weekend. They are way to good to me.
Nelson Sauvin Pale Ale
'It was my favourite of the bunch.'
'...a mouth full of honey and hops...'
'...basically mother's milk.'
'...this pale ale is the best beer I could possibly imagine for the occasion.'
'...perfect for the weather and the event.'
Rye IPA
'...a real victory...'
'...delightful.'
Brewdog Hardcore IPA clone
'...just gets better and better.'
'I can't believe how good the clone is.'
'...OH MY GOODNESS the hardcore clone is the best of the three.'
'I can't believe how good the clone is.'
'...OH MY GOODNESS the hardcore clone is the best of the three.'
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| Dan and the gang of webers |
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| A bunch of my beers plus a few extras |
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| A couple of the more than 30kg of meat consumed over the weekend |
 |
| Glorious meat |
 |
| Tent city |
Jan 19, 2014
Tasting notes: Nelson Sauvin Pale Ale
This was the second beer for Jason's birthday BBQ. Brewed on December 14 and bottled on December 28. This tasting was on January 12.
Nelson Sauvin Pale Ale
OG: 1.057
FG: 1.011
IBU: 44
ABV: 6.1%
Aroma: Definite Maris Otter aroma, the 'sharpness' of white grapes/gooseberries, honey, herbal and dank.
Appearance: Gold moving into orange. Fairly hazy. Moderate head that thins out after 5 minutes but leaves some lacing all the way down the glass.
Flavour: Lightly herbal bitterness that's pretty much bang on for style and quite enjoyable. Lots of creamy malt, probably a bit much malt. It has that fruitiness that I can't describe but is very Nelson Sauvin. More malt sweetness than I'd expect for a 1.011 beer.
Mouthfeel: Low-medium carbonation and a creamy mouthfeel.
As I mentioned in my post when I brewed this beer, this is a recreation of an extract brew I made several times back in 2010-2011. Jason and I both feel pretty nostalgic about it so I had high expectations of the beer and my brewing. I haven't used Nelson Sauvin much since those days, partly because I was Sauvined-out for a while and partly because I had bulk supplies of other varieties. It's nice to be reunited with the hop and they certainly provide a nice highlight to the drink but it isn't quite the beer I'd like it to be.
I like Golden Promise in an American Pale Ale, especially if the hopping rate is on the high side. However, I think Maris Otter was a mistake. It's nice but it's just a bit much in this beer. On the positive side, Nelson Sauvin can easily be a bit much all on its own but that isn't a problem in this beer. The malt definitely keeps some of the Nelson Sauvin aggression in check. Some of the rough edges of the hop emerge but not in an unpleasant way. They're flavours that are interesting and can be safely explored which might not be the case in a less malty beer.
Overall I'm a bit disappointed with it but it's a decent beer with no production faults, just one or two recipe weaknesses. It's bigger than I was intending and the Maris Otter was a last minute inclusion to the recipe so this it's a bit different to what I had in mind. It did the job for the BBQ and the next one will be better.
Next time: use Golden Promise or an Australian pale malt. If I did that I'd probably use a gentler hop for the 60 minute addition and maybe reduce the other additions a little bit so the Nelson Sauvin doesn't overwhelm the malt completely. I don't think it'd take much effort to make this a great beer.
Nelson Sauvin Pale Ale
OG: 1.057
FG: 1.011
IBU: 44
ABV: 6.1%
Aroma: Definite Maris Otter aroma, the 'sharpness' of white grapes/gooseberries, honey, herbal and dank.
Appearance: Gold moving into orange. Fairly hazy. Moderate head that thins out after 5 minutes but leaves some lacing all the way down the glass.
Flavour: Lightly herbal bitterness that's pretty much bang on for style and quite enjoyable. Lots of creamy malt, probably a bit much malt. It has that fruitiness that I can't describe but is very Nelson Sauvin. More malt sweetness than I'd expect for a 1.011 beer.
Mouthfeel: Low-medium carbonation and a creamy mouthfeel.
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| A normal beer on a kids' seat or a giant beer on a normal seat? |
I like Golden Promise in an American Pale Ale, especially if the hopping rate is on the high side. However, I think Maris Otter was a mistake. It's nice but it's just a bit much in this beer. On the positive side, Nelson Sauvin can easily be a bit much all on its own but that isn't a problem in this beer. The malt definitely keeps some of the Nelson Sauvin aggression in check. Some of the rough edges of the hop emerge but not in an unpleasant way. They're flavours that are interesting and can be safely explored which might not be the case in a less malty beer.
Overall I'm a bit disappointed with it but it's a decent beer with no production faults, just one or two recipe weaknesses. It's bigger than I was intending and the Maris Otter was a last minute inclusion to the recipe so this it's a bit different to what I had in mind. It did the job for the BBQ and the next one will be better.
Next time: use Golden Promise or an Australian pale malt. If I did that I'd probably use a gentler hop for the 60 minute addition and maybe reduce the other additions a little bit so the Nelson Sauvin doesn't overwhelm the malt completely. I don't think it'd take much effort to make this a great beer.
Jan 14, 2014
Birthday Beer Labels
I didn't have the time or energy to label all the beers for Jason's birthday but I wanted to give Jason a few that were nicely packaged. So I made up a template that I'll use when I want to label my brews and filled in the details. It's not especially pretty, it turns out I'm not a graphic designer, but it is neat.
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| Dinosaur wrapping paper. Because every 6 pack holder should have dinosaurs. |
Jan 9, 2014
Birthday Brew #3: Playoffs Rye IPA
This is the last of the 7 straight brews for the wedding and birthday! It's been a huge project for me with the planning, preparation during each week, the brewing and bottling. More than that, it's been great sharing the fun of brewing with friends and having their help with the physical side of brewing. I couldn't have done it without them.
The Playoffs Rye IPA had its beginnings in the month before the 2012 NBA playoffs when I realised that I'd need some very American beer to drink while watching basketball. There were some brilliant series along the way with LeBron James and the Miami Heat crushing OKC in the finals. The Playoffs Rye IPA was exactly what I wanted to go along with that. It was by far the best beer I'd brewed to that point and I was crushed when it ran out. I tried to brew it again later in 2012 but due to a couple of ingredient changes that were forced on me it ended up being a big disappointment. This brew is a chance for vindication and will hopefully go nicely with smokey pork ribs and pulled pork.
It's interesting to see how much has changed since I brewed this one the first time. At that stage I was brewing 1/2 size batches on the kitchen stove, I wasn't altering mash pH or water chemistry, I didn't always pitch enough yeast, I didn't have fermentation temperature control or the ability to oxygenate wort. It's great to be able to look back and see the improvements I've been able to make to my process over 18 months or so. The only recipe difference between this version and the first is that I used pilsner malt instead of Golden Promise to keep the malt flavour out of the way of the rye and hops. I debated raising the rye malt percentage to around 20% but in the end I decided to keep it the same as the first time around.
Huw and Will both came around to help me brew this one and it was awesome. They've both been around for several brews and they know the process well enough to be able to manage it on their own and help me to conserve energy. I've reached head brewer status!
Playoffs Rye IPA (21L batch)
OG: 1.062
FG: 1.011 (1.012 measured)
IBU: 65 (estimated)
EBC: 12.1
ABV: 6.7% (6.6% measured)
82% Weyermann Bohemian Pilsner malt
14% Rye malt
4% Caramunich II
20g Columbus @ 60 minutes
30g Columbus @ 0 minutes
30g Citra @ 0 minutes
30g Amarillo @ 0 minutes
40g Columbus @ dry hop
40g Citra @ dry hop
40g Amarillo @ dry hop
Starter of WLP090 with an estimated pitch of 300 billion cells
9g CaSO4, 2g CaCl2, 3g MgSO4 for a sulphate leaning, hop bitterness enhancing brew. Also adjusted the pH with 4ml of lactic acid.
Stepped mash: 62C (45 minutes), 72C (15 minutes) and a 78C mash out
90 seconds of O2 prior to pitching yeast
28/12/13 - Brewed with Huw & Will
05/01/14 - dry hopped with 40g each of Columbus, Citra and Amarillo
08/01/14 - Bottled
The Playoffs Rye IPA had its beginnings in the month before the 2012 NBA playoffs when I realised that I'd need some very American beer to drink while watching basketball. There were some brilliant series along the way with LeBron James and the Miami Heat crushing OKC in the finals. The Playoffs Rye IPA was exactly what I wanted to go along with that. It was by far the best beer I'd brewed to that point and I was crushed when it ran out. I tried to brew it again later in 2012 but due to a couple of ingredient changes that were forced on me it ended up being a big disappointment. This brew is a chance for vindication and will hopefully go nicely with smokey pork ribs and pulled pork.
It's interesting to see how much has changed since I brewed this one the first time. At that stage I was brewing 1/2 size batches on the kitchen stove, I wasn't altering mash pH or water chemistry, I didn't always pitch enough yeast, I didn't have fermentation temperature control or the ability to oxygenate wort. It's great to be able to look back and see the improvements I've been able to make to my process over 18 months or so. The only recipe difference between this version and the first is that I used pilsner malt instead of Golden Promise to keep the malt flavour out of the way of the rye and hops. I debated raising the rye malt percentage to around 20% but in the end I decided to keep it the same as the first time around.
Huw and Will both came around to help me brew this one and it was awesome. They've both been around for several brews and they know the process well enough to be able to manage it on their own and help me to conserve energy. I've reached head brewer status!
Playoffs Rye IPA (21L batch)
OG: 1.062
FG: 1.011 (1.012 measured)
IBU: 65 (estimated)
EBC: 12.1
ABV: 6.7% (6.6% measured)
82% Weyermann Bohemian Pilsner malt
14% Rye malt
4% Caramunich II
20g Columbus @ 60 minutes
30g Columbus @ 0 minutes
30g Citra @ 0 minutes
30g Amarillo @ 0 minutes
40g Columbus @ dry hop
40g Citra @ dry hop
40g Amarillo @ dry hop
Starter of WLP090 with an estimated pitch of 300 billion cells
9g CaSO4, 2g CaCl2, 3g MgSO4 for a sulphate leaning, hop bitterness enhancing brew. Also adjusted the pH with 4ml of lactic acid.
Stepped mash: 62C (45 minutes), 72C (15 minutes) and a 78C mash out
90 seconds of O2 prior to pitching yeast
28/12/13 - Brewed with Huw & Will
05/01/14 - dry hopped with 40g each of Columbus, Citra and Amarillo
08/01/14 - Bottled
Jan 7, 2014
Birthday Brew #2: Nelson Sauvin Pale Ale
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| Obligatory hydrometer shot |
Nelson Sauvin was a revelation. That crazy fruity aroma climbed out as soon as the bottle was opened. So fresh and bold. Of course there were plenty of commercial hoppy beers around but there weren't many highly hopped beers brewed in Tasmania and the hoppy beers from outside the state tend to lack something in the freshness department. Now I take the freshness of home brew for granted but it was so exciting back then.
The spine of the recipe is essentially the same as the wedding pale ale except that the gravity was increased slightly and the Crackerjack biscuit malt in the wedding beer was replaced with Victory in this one. The hopping rate is similar to the original extract recipe with the dry hops increased a bit.
Nelson Sauvin Pale Ale (22L batch)
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| Jason hard at work |
FG: 1.010 (1.011 measured)
IBU: 44 (estimated)
EBC: 12
ABV: 5.8% (6.1% measured)
95% Golden Promise
5% Victory malt
10g Nelson Sauvin @ 60 minutes
20g Nelson Sauvin @ 15 minutes
40g Nelson Sauvin @ 0 minutes
60g Nelson Sauvin @ dry hop
Estimated pitch of 230 billion cells of WLP 090
I added 9g CaSO4, 3g CaCl2, 3g MgSO4 to up the calcium and lean the Cl2:SO4 ratio towards the sulphate and hoppiness. I also added 150g of acidulated malt to adjust the mash pH.
Stepped mash: 64C (45 minutes), 72C (15 minutes) and a 78C mash out.
21/12/13 - Brewed with Jason and Huw
01/01/14 - Dry hopped with 60g Nelson Sauvin
04/01/14 - Bottled
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| 48 bottles ready for the birthday bash! |
Jan 5, 2014
Birthday Brew #1: Brewdog Hardcore IPA Clone
For the past 3 years my friend Jason's birthday has been an occasion to gather a bunch of beer loving friends and share some interesting commercial beers. He loves good beer and has been one of my most ardent home brew supporters. This year is his 30th and he's going all out with around 20 people coming to a 2 day event centred on camping out and slow cooking some delicious BBQ.
My part in it has been to brew 3 beers for the event. Jason and I were talking about the possibilities a couple of months ago and it was obvious that hops were going to be a big part of things. Jason wanted a version of a Nelson Sauvin single hop Pale Ale we brewed several times 3 years ago so that was easy. I'd just bought Mitch Steele's IPA book and saw the Brewdog Hardcore IPA recipe. The Hardcore IPA was one of the early Imperial IPAs was available to us and it made a big impression so that seemed like a good choice too. Finally, I'd been itching to brew my Playoffs IPA again so I took the opportunity to add that one to the list. Lots and lots of hops. Unlike the wedding, this birthday is mostly made up of people I know who are relatively educated in craft beer and Jason himself loves the hoppy beer so I didn't feel like I needed to moderate my choices like I did with the wedding.
Part of the challenge of brewing a big and hoppy beer with the BIAB method and using a 40L urn is in planning for and managing the losses. As the planned OG increases, the efficiency of converting and extracting the sugars decreases. I planned for 73% efficiency, down from the 80% which is my normal level, and ended up with 72% so I was pretty close. The good thing is that this information allows me to plan some other big beers with more confidence. Along with reduced efficiency, more hops means more wort losses at the end of the brew with the trub and hop debris left at the bottom of the urn. So factoring all of that in I was aiming for 15.5L of finished beer instead of the 19.5-21.5L I normally get.
In addition to the quantity challenges, I've also found quality a bit lacking in the higher ABV beers I've brewed. They've tended to be good but not great, often suffering from off flavours. I've managed to get off flavours through an inadequate pitch of yeast, high alcohol levels or insufficient O2 stressing the yeast and high fermentation temperatures. I've collected the whole set. So with this one I was trying to do everything I could to make sure the yeast was happy and the fermentation was clean. I oxygenated the wort for 2 minutes, twice what I do for a beer in the 1.050s and I built up a massive pitch of yeast (an estimated 330 billion cells). Everything went quite well and the only problem with it was that it didn't ferment all the way down to the 1.014 I was after. With hindsight, I think I should have picked up some yeast nutrient to give them a little extra love and perhaps mashed lower than the 65C I went with.
Brewdog Hardcore IPA Clone (17L batch)
OG: 1.083 (1.082 measured)
FG: 1.014 (1.020 measured)
IBU: 148
EBC: 21.8
ABV: 9% (8.3% measured)
90% Maris Otter
6.5% Caramalt
3.5% Simpsons light crystal
25g Columbus @ 75 minutes
25g Centennial @ 75 minutes
12g Columbus @ 60 minutes
12g Centennial @ 60 minutes
33g Columbus @ 0 minutes
33g Centennial @ 0 minutes
33g Simcoe @ 0 minutes
50g Columbus @ dry hop
Estimated pitch of 330 billion cells of WLP 090
120 seconds of oxygen
I added 200g acidulated malt to correct the mash pH and added 11g CaSO4, 2g CaCl2, 3g MgSO4 as the recipe said to burtonise the water. I wasn't keen to push the sulphate levels higher than I did although I may test the limits of that another time.
Stepped mash: 65C (45 minutes), 72C (15 minutes) and a 78C mash out.
14/12/13 - Brewed with Huw
24/12/13 - Added 50g Columbus dry hops
28/12/13 - Bottled
Tasting notes
My part in it has been to brew 3 beers for the event. Jason and I were talking about the possibilities a couple of months ago and it was obvious that hops were going to be a big part of things. Jason wanted a version of a Nelson Sauvin single hop Pale Ale we brewed several times 3 years ago so that was easy. I'd just bought Mitch Steele's IPA book and saw the Brewdog Hardcore IPA recipe. The Hardcore IPA was one of the early Imperial IPAs was available to us and it made a big impression so that seemed like a good choice too. Finally, I'd been itching to brew my Playoffs IPA again so I took the opportunity to add that one to the list. Lots and lots of hops. Unlike the wedding, this birthday is mostly made up of people I know who are relatively educated in craft beer and Jason himself loves the hoppy beer so I didn't feel like I needed to moderate my choices like I did with the wedding.
Part of the challenge of brewing a big and hoppy beer with the BIAB method and using a 40L urn is in planning for and managing the losses. As the planned OG increases, the efficiency of converting and extracting the sugars decreases. I planned for 73% efficiency, down from the 80% which is my normal level, and ended up with 72% so I was pretty close. The good thing is that this information allows me to plan some other big beers with more confidence. Along with reduced efficiency, more hops means more wort losses at the end of the brew with the trub and hop debris left at the bottom of the urn. So factoring all of that in I was aiming for 15.5L of finished beer instead of the 19.5-21.5L I normally get.
In addition to the quantity challenges, I've also found quality a bit lacking in the higher ABV beers I've brewed. They've tended to be good but not great, often suffering from off flavours. I've managed to get off flavours through an inadequate pitch of yeast, high alcohol levels or insufficient O2 stressing the yeast and high fermentation temperatures. I've collected the whole set. So with this one I was trying to do everything I could to make sure the yeast was happy and the fermentation was clean. I oxygenated the wort for 2 minutes, twice what I do for a beer in the 1.050s and I built up a massive pitch of yeast (an estimated 330 billion cells). Everything went quite well and the only problem with it was that it didn't ferment all the way down to the 1.014 I was after. With hindsight, I think I should have picked up some yeast nutrient to give them a little extra love and perhaps mashed lower than the 65C I went with.
Brewdog Hardcore IPA Clone (17L batch)
OG: 1.083 (1.082 measured)
FG: 1.014 (1.020 measured)
IBU: 148
EBC: 21.8
ABV: 9% (8.3% measured)
90% Maris Otter
6.5% Caramalt
3.5% Simpsons light crystal
25g Columbus @ 75 minutes
25g Centennial @ 75 minutes
12g Columbus @ 60 minutes
12g Centennial @ 60 minutes
33g Columbus @ 0 minutes
33g Centennial @ 0 minutes
33g Simcoe @ 0 minutes
50g Columbus @ dry hop
Estimated pitch of 330 billion cells of WLP 090
120 seconds of oxygen
I added 200g acidulated malt to correct the mash pH and added 11g CaSO4, 2g CaCl2, 3g MgSO4 as the recipe said to burtonise the water. I wasn't keen to push the sulphate levels higher than I did although I may test the limits of that another time.
Stepped mash: 65C (45 minutes), 72C (15 minutes) and a 78C mash out.
14/12/13 - Brewed with Huw
24/12/13 - Added 50g Columbus dry hops
28/12/13 - Bottled
Tasting notes
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