Brewed 28th Oct
strike water: 20L @ 76°
mash start: 69.5°
end mash: 67°
sparge water: 12L
Vol in kettle: 27L
No koppafloc! Better for hazy?
Gravity after mash: 13.3 Brix = 1.054
25min hops stand (94° to 75°)
chilled to 18°
24L in fermentor
OG: 15.2 Brix = 1.062
Yeast rehydrated @ 28°
Signs of fermentation starting next day, pressure starting to build.
By day 2 pressure had built to over 20 psi, dropped it to 15. Temp had risen to 22°, dropped it to 19.5°.
1 Nov (day 4) – dry hopped
(Krausen had mostly dropped)
Style Information
Grains & Extracts
Name | Amount | Notes |
---|---|---|
Gladfield American Ale Malt | 4 kg | |
Flaked Oats | 1.5 kg | |
Gladfield Vienna | 0.7 kg | |
Gladfield Sour Grapes | 0.3 kg |
Hops
Name | Amount | Alpha Acid % | AAU | Time | Notes |
---|---|---|---|---|---|
Mosaic | 5g | 11% | 55 | 30 | |
Motueka | 5g | 7% | 35 | 30 | |
Nectaron | 5g | 12.3% | 61.5 | 30 | |
Mosaic | 20g | 11% | 220 | 5 | |
Motueka | 20g | 7% | 140 | 5 | |
Nectaron | 20g | 12.3% | 246 | 5 | |
Mosaic | 35g | 11% | 385 | 0 | after flame-out |
Motueka | 35g | 7% | 245 | 0 | after flame-out |
Nectaron | 35g | 12.3% | 430.5 | 0 | after flame-out |
Mosaic | 40g | 11% | 440 | 0 | dry hop |
Motueka | 40g | 7% | 280 | 0 | dry hop |
Nectaron | 40g | 12.3% | 492 | 0 | dry hop |
Adjuncts
Name | Type | Use | Amount | Time | Notes |
---|---|---|---|---|---|
Calcium Chloride | Water Agent | Mash | 0.01 kg | 0 | |
Gypsum (Calcium Sulfate) | Water Agent | Mash | 0.004 kg | 0 |
Yeasts
Name | Amount | Notes |
---|---|---|
Verdant IPA | 1 pkt | rehydrated |
Mash Steps
Name | Step Type | Step Time | Temperature |
---|---|---|---|
Saccharification Rest | Infusion | 45 | 69 C |