have this one tapped and building bubbles. have a bit more carbing to do but it's drinkable.
pretty happy with this. can't wait to get more bubble on it.
1oz simcoe @15
1oz citra @15
0.5oz simcoe @5
0.5oz citra @5
1.070OG (with sugar addition)
mashed at 146F for 45 mins then 155 for 45 mins. mash in at 1.25qt:lb. nearly one gallon of boiling to raise mash temp to second temp then another gallon to reach 170 mash out. collect 7ga for a 90minute boil
stepped wlp530/westmalle starter 2L and 2L. on day 3 of fermentation add 1cup light brown sugar disolved in 1 cup water. just melt the sugar. at this point there's so much yeast activity infection isn't a concern. ymmv.
room temp for fermentation was relatively cool. this was fermenting through the heatwave so we had the air on. never saw north of 70F.
flavor and aroma are very fruity of course. all hoppy fruit in the nose with hints of belgian/wild yeast phenols. lots of malic and stone fruit flavor. fresh cherries without as much tartness comes out straight away. mellow apple like fruit through the mid and some citrus astringency towards the end. finishes with a touch of dryness. just enough to push the sweetness away some. distinct belgian character without the phenols. not a hint of detectable alcohol with the keezer set at 42F.
i'd like a bit more malt in this. the hops are great so i'd like to keep that where it is, maybe a touch more bitterness but the body is very thin and there's not much malt flavor going on. i don't need more sweetness as the hop flavor is already doing that pretty well. rather i'd like some backbone. thinking about swapping out the caraviene and 2row pale and replacing it all with vienna. someone keep me in check though. vienna is my flavor of the month and i'm putting it in everything i think up lately.
for me this beer is all hop flavor with minimal bitterness. i'd like to see what would happen with a bit more bitterness. i'm thinking adding .5oz simcoe at 25mins would give enough without detracting from the smooth hoppy flavor this has going already.