Desertbrewer
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My brew buddy and I brewed our first 5 gallon, all grain beer several weeks ago. We have brewed a few times but have never really gotten a beer we were proud of for whatever reason.
Well our first full batch is done. I'll post the recipe and my thoughts/pics below.
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Hoppy APA
BIAB
11# 2 row
1# crystal 40
Mash 60 min @155
Sparged with 1 gallon of water
2oz cascade (60)
1oz "" (10)
3 oz "" (flameout)
2oz "" (dry hop 7 days)
Whirlfloc (10)
US 05, first few days at about 54 deg ambient, figured out on the 4th or 5th day that if I leave my mini-fridge door open ambient inside will be about 65.
Attenuated from 1.059 down to about 1.010 for almost 6.5%. Pretty good efficiency for BIAB?
2 weeks in carboy
2 weeks bottle conditioned
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Tasting notes;
Nice grapefruit pithy hop flavor, little bit of spicy/earthiness; what I expected from cascade! Kind of that middle ground between APA and IPA. Malt profile is clean, slightly bready and seems to finish dry despite the mash temp.
The only problem I have with it is the nose. I get this overripe peach character that almost comes across as fusel alcohol, but isn't present much in taste. I can only think to attribute this to the undesirable fermentation temp as I taste no other discernible infections (and I've tasted my share)
Sorry for the long post, kind of just wanted to get some general feedback on whether this is characteristic of bad ferm control, and if simply getting better control will take this away.
Have another 1.5 pounds of cascade so we will nail this one! Eventually.... Lol.
View attachment ImageUploadedByHome Brew1456358451.988505.jpg
Well our first full batch is done. I'll post the recipe and my thoughts/pics below.
-------------
Hoppy APA
BIAB
11# 2 row
1# crystal 40
Mash 60 min @155
Sparged with 1 gallon of water
2oz cascade (60)
1oz "" (10)
3 oz "" (flameout)
2oz "" (dry hop 7 days)
Whirlfloc (10)
US 05, first few days at about 54 deg ambient, figured out on the 4th or 5th day that if I leave my mini-fridge door open ambient inside will be about 65.
Attenuated from 1.059 down to about 1.010 for almost 6.5%. Pretty good efficiency for BIAB?
2 weeks in carboy
2 weeks bottle conditioned
------------
Tasting notes;
Nice grapefruit pithy hop flavor, little bit of spicy/earthiness; what I expected from cascade! Kind of that middle ground between APA and IPA. Malt profile is clean, slightly bready and seems to finish dry despite the mash temp.
The only problem I have with it is the nose. I get this overripe peach character that almost comes across as fusel alcohol, but isn't present much in taste. I can only think to attribute this to the undesirable fermentation temp as I taste no other discernible infections (and I've tasted my share)
Sorry for the long post, kind of just wanted to get some general feedback on whether this is characteristic of bad ferm control, and if simply getting better control will take this away.
Have another 1.5 pounds of cascade so we will nail this one! Eventually.... Lol.
View attachment ImageUploadedByHome Brew1456358451.988505.jpg