All Grain Yeast:
Wyeast 3711 Yeast Starter:
1.25L Additional Yeast or Yeast Starter:
N/A Batch Size (Gallons):
5.5 Original Gravity:
1.057 Final Gravity:
27 Boiling Time (Minutes):
5 SRM Primary Fermentation (# of Days & Temp):
3 days past TG Additional Fermentation:
NA Secondary Fermentation (# of Days & Temp):
NA Tasting Notes:
7 lbs Castle Pilsner Malt
2 lbs Vienna Malt
1 lb Flaked Wheat
1 lbs Turbanado Sugar
Mashed 6 Gallons @ 147 for 120 mins
Batch Sparged 2.5 gallons @ 170 for 15 mins
0.8 Ounces Saaz 5.5% AAU @ 90
0.5 Ounces Hallertau 2.3% AAU @ 20
0.5 Ounces Saaz 5.5% AAU @ 10
1 Ounces Hallertau 2.3% AAU @ Flameout
1 Tab Whirflock @ 15 minutes
0.6 TSP Wyeast Yeast Nutrient 10 Mins
Fermentation pitched at 68, rose to 79 over the course of a week.
Look: Pale yellow orange, evervesent, not quite clear but translucent.
Aroma: Earthy Noble hop aroma, slight citrus, fruity, but hops do dominate the aroma.
Taste: Same as aroma, slightly spicy all the way through because of the Saaz and the yeast characteristics, has a slight pine flavor as well. Yeast doesn't shine as the star here but really melds with the earthy hops.
Mouthfeel: If I had to guess, I would say this finished at 1.010 or 1.012 and not at 1.000 like it did. It has an Amazing silky smooth and yet mildly full mouthfeel. Amazing for being 1.000
Drinkability: Very drinkable, refreshing, dry finish keeps you wanting more.