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Old 07-22-2010, 02:44 AM   #1
Apr 2010
Posts: 303
Liked 3 Times on 3 Posts

Batch Size: 6 gallons
Mash: 145F, 90 minutes
OG: 1.083
FG (target): 1.020
ABV (projected): 8.1%
IBU: 97
Yeast: Bells
Fermentation Temperature: 65-68F

11 lb 2-row
2 lb Vienna
1 lb CaraVienna
0.5 lb Flaked Barley
0.3 lb DME - Estimate of what was left from making starters
1.5 lb Dextrose

Hop Additions:
In Boil
90 min - 1.5 oz Simcoe
10 min - 0.75 oz Simcoe, 0.75 oz Citra
5 min - 0.75 oz Citra, 0.75 oz Amarillo
0 min - 0.75 oz Amarillo
In Secondary
Hop Tea - 0.5 oz Columbus, 0.5 oz Simcoe, 0.5 oz Amarillo, 0.5 oz Citra steeped in 2 qt water for 20 minutes at 150F
Dry Hop - 0.5 oz Columbus, 0.5 oz Simcoe, 0.5 oz Amarillo, 0.5 oz Citra

Brew day was a bit of a disaster. Kind of disappointing since these are some of my favorite hops. I'm concerned that with such a low mash temperature (I was shooting for 153) and the amount of dextrose I put in the beer, I might end up with something too thin for the hop bill. If that's the case, I'm mulling over adding some maltodextrin to the hop tea for body. Ideas?
"I have come to believe that the whole world is an enigma, a harmless enigma that is made terrible by our own mad attempt to interpret it as though it had an underlying truth."

Pondering: Roggenwein, Irish Red, Another Single-Hop IPA, Roggenbier w/ local wild yeast
Primary: Hefeweizen, Nugget Single-Hop IPA, Chamomile Wheat
Secondary: Saffron Metheglin
Bottled: Belgian Strong Dark, Saffron Wheat, UK Barleywine, Tripel, IIPA

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Old 07-22-2010, 05:22 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Yeah, the beer will probably end up on the dry side mashing @ 145 plus the added dextrose. That said malto-dextrin would be a good fix, add it to taste to give it back some body. Good luck, sounds like a great recipe otherwise.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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