All Grain Yeast:
3 packs S-04 Yeast Starter:
rehydrate Batch Size (Gallons):
10 Original Gravity:
1.059 Final Gravity:
69 Boiling Time (Minutes):
7.5 Primary Fermentation (# of Days & Temp):
5d @ 68-70F Secondary Fermentation (# of Days & Temp):
14d @ 67F Tasting Notes:
10/9 Citrus and grapefruit as expected! still young, yeasty, gravity high.
I brewed this for a competition at work, (16 entries, 1st place) otherwise I wouldn't normally create a label
This was my first solo AG... on my own custom built setup using my first harvest of homegrown hops and a head full of info. The recipe began as 'Citra Bomb' with the intent to use up last year's remaining cones. Oops, they don't weigh as much as they look. Luckily I had been absorbing Palmer's How to Brew as well as this forum, to create my own recipe and just jumped in with both feet.
I made some mistakes which affected attenuation, tad sweeter and lower abv, but will definitely brew this on a regular basis. It's still quite amazing! Hard to explain other than I just pour, smell, sip, smile, and repeat!
Here are my notes and other details:
0.9tsp MgSO4; 1.2tsp CaCl2; 1.0tsp CaSO4
Undershot, then overshot mash temps. Had to chill during mash to bring under 160 within a few minutes.
Forgot to add whirlfloc tablet during boil - will add gelatin during cold conditioning
Racked to secondary early, ~5days due to quick fermentation. ~4/min air gap.
Dry hopped in secondary, using hop bags, 14 days total. ~3/min air gap.
FG still ~1.018; must be due to Mash and Fermentation temps
10/13 - racked to kegs, pressurized 10lbs CO2, refrigerate overnight.
10/14 - added 1/2 tsp Gelatin in ~1 cup water @125F (Boiled, cool to <160, mix, hold 30mins, split between two kegs) pressurized to 12 lbs, cold condition
Several days later...added 1/2 oz Cascade to muslin bags, weighed down with glass, directly to keg. Aroma increased.
11/13 loving this beer. Mellowed out, aroma diminishing a bit. Suggest lower mash/ferm temps and possibly hop stand on next batch.