Last minute thrown together recipe, hence the name.
20 Feb 2022 – Brew day
Mashed higher than planned due to low battery in thermometer causing it to stick on 74° when measuring strike water temp, but was a few degrees higher. Ended up mashing at around 71° – too high???? Gravity after mash 1.052 – pretty spot on, so conversion seems ok.
Added some of the post-boil hops after flameout and then dropped temp to 90° and added remainder and let stand for 20mins.
Chilled to 21.5° then transferred to fermenter and left in fridge overnight to reach 11° before pitching rehydrated yeast.
Day 1 (21 Feb) – Pitched yeast
Messed up and left fridge plugged in directly instead of into STC and ended up at 1°! Already had started rehydration when realised so had to scramble to warm it up. Ended up pitching at around 8.5°. Set temp control at 12°.
Day 2 (22 Feb)
Early signs of fermentation. No pressure in fermentor so tightened lid and posts. Temp: 12°.
Day 3-5 (23-25 Feb)
Pressure built up over 10psi, I dropped it back to around 5. Temp 12°.
Day 6 (26 Feb)
Day 7-11 (27 Feb – 3 Mar)
Let temp free rise towards 20° for D-rest & finishing. Up to 16° by morning of 28th, 19° on 1 Mar, 20° on 2 Mar. Lost pressure.
Day 12 (4 Mar)
Add dry hops and drop temp to 17°. Pressure starting to rebuild.
Day 13,14 (5,6 Mar)
Gradually drop temp to 14°. Pressure up to 6psi. Drop to 12° overnight.
Day 15 (7 Mar)
Cold crash to 2° and left to lager
Kegged on 13 March (Day 21) and continued lagering in keg.
Grains & Extracts
|Wheat Malt||0.3 kg|
|Gladfield Sour Grapes||0.2 kg|
|Name||Amount||Alpha Acid %||AAU||Time||Notes|
|Southern Cross||0.02 kg||12.2%||0.244||15|
|Southern Cross||0.02 kg||14.8%||0.296||5|
|Southern Cross||0.035 kg||14.8%||0.518||0|
|Southern Cross||0.025 kg||14.8%||0.37||0|
|Calcium Chloride||Water Agent||Mash||0.004 kg||0|
|Gypsum (Calcium Sulfate)||Water Agent||Mash||0.008 kg||0|
|Name||Step Type||Step Time||Temperature|
|Saccharification Rest||Infusion||60||71 C|