mustardtiger
Member
- Joined
- Oct 31, 2016
- Messages
- 14
- Reaction score
- 1
Would love to hear some feedback on anything about my process, recipe, etc.
2 Gallon Batch
Brew Date: 1-5-17
Yeast Starter: 1 Liter
Date: 1-4-17
Wyeast 1272 (Manufacture Date: 11-29-16)
100 grams DME
FG = 1040 (Refractometer)
15 hours old when cold crashing
Decanted before pitching
Mash/Sparge Water: 100% Distilled (No RO available)
Gypsum = .9g/ gallon
CaCl = .4g/ gallon
Epsom = .1g/ gallon
Canning Salt = .05/ gallon
Note: I am not able to run Brunwater due to not being able to run excel but after looking at others water profile I thought this would get me in the ballpark.
Grain Bill:
1.75 lb Golden Promise (40.9%)
1.75 lb 2-row (40.9%)
5 oz Flaked Oat (7.3%)
2 oz Flaked Barley (2.9%)
1 oz Pale Wheat (1.5%)
1 oz Honey Malt (1.5%)
Total: 4.06lb
Mash: 3 Gallons H2O
80 Min Mash
Strike temp - 160
Target temp -150-152
Actual temp - 153
Finish Temp - 146
Yeild 2.5 Gallon Before sparge
Sparge 1/2 gallon @ 153 (10 Min)
Yield after sparge - 2.8 gallons
pH~5.0(Strips/Meter not calibrated)
Pre Boil Gravity - 1041
Estimated #'s
OG 1056
FG < 1014
ABV ~ 5.4%
IBU > 50
SRM 4.85
Boil Gravity ~ 1045
Boil:
AA 13% 0.25oz Galena @ 60 Min IBU - 31
AA 15.6% 0.25oz Galaxy @ 10 Min IBU - 13
AA 15.6% 0.50oz Galaxy @ Flameout IBU ~ 3
AA 15.1% 1.00oz Columbus @ Flameout IBU ~ 6
Cooled ASAP (Took ~ 45 min) - No wort chiller/ice
Weighed decanted yeast starter (170g)
85g in each 1 gallon carboy
Final OG = 1050
pH ~ 4.6-5.0 (Strips)
Fermentation:
Started off rough due to my fridge and fermwrap set up acting up. Fridge seemed far too cold(~40F) when temp set on inkbird was 65F. Though I realize ambient temp should be different from internal temps I felt this was far too low. so after ~24 hours in the fridge, I took the carboys out of the fridge and left them to be cooled by the ambient temp(high 50s low 60s), and heated by the fermwarps. Fridge temps didn't seem to affect fermentation as it was visibly apparent. After ~30 min at ambient temp, temp of fermentor was at constant 66F.
Note: temp probe was taped to the side of fermentor with insulation.
After 2 days raised temp from 66 to 67
2 more days later raised temp from 67 to 68
After another week raised temp from 69 to 69
-At this point I realized that the actual temps inside the carboy were lower, due to the temp strips on the carboy reading ~64 while the set temp was 69. Though this did no bother me because I was trying to ferment at lower temps in order to get a more citrus charater from the yeast 1272.
Bottled @ 2 weeks (1-19-16)
Refractometer reads 5 brix (1019)
Calculator puts current gravity at 1001
ADF 98%
Hydrometer reading FG = 1010
pH of sample = 4.6 (both strips and meter)
ADF = 80%
(I knew refractometers could be less accurate but this was eye opening)
Tasting Note of Sample: Smells slightly fruity/yeasty, alcohol not as present as previous gravity sample. Slight bitterness, also seems toned down from previous sample. Color in full glass is spot on with hazy orange juice character.
Will taste bottle after 2-3 weeks of sitting @ ~70F
EXTRA: Opened an old bottle for kicks. I was expecting to dump this bottle because previously all but one of my batches seemed to be far too sweet when bottling to even have a chance of becoming something drinkable. However I was suprised to find this bottle was not only drinkable but left me wanting more. Now it wasnt a perfect beer by any means but it is actually the first one of my beers that I could truly enjoy.
Actual Date of Brew is unknown but narrowing down from memory and brewlog puts it at 7-31-16 if correct.
Grain Bill(2 Gallon Batch)
3.5 lb 2-row
3.5 oz Flaked oat
3.5 oz flaked rye
3 oz flaked wheat
3 oz flaked barley
Boil:
0.25oz Galena
0.25oz Citra
0.25oz Galaxy
0.50oz Galaxy
0.30oz Columbus
Yeast Wyeast 1272
OG 1044
FG Unknown
Tasting Notes: As said previously, I expected overly sweet liquid that I was going to dump down the drain to free up some bottles. Very clear when looking through bottle, decent layer on the bottom. Surprised by tart raspberry smell and taste. Slightest hop bitterness present at the end. Lacking another layer, possibly would be good on top of raspberries for more assertiveness.
Really was just curious if anyone else has had this experience/other experiences with 1272. Which is pretty obviously the cause of the tart raspberry flavor. Along with the ~6 months of bottle conditioning. Again any input is welcome.
2 Gallon Batch
Brew Date: 1-5-17
Yeast Starter: 1 Liter
Date: 1-4-17
Wyeast 1272 (Manufacture Date: 11-29-16)
100 grams DME
FG = 1040 (Refractometer)
15 hours old when cold crashing
Decanted before pitching
Mash/Sparge Water: 100% Distilled (No RO available)
Gypsum = .9g/ gallon
CaCl = .4g/ gallon
Epsom = .1g/ gallon
Canning Salt = .05/ gallon
Note: I am not able to run Brunwater due to not being able to run excel but after looking at others water profile I thought this would get me in the ballpark.
Grain Bill:
1.75 lb Golden Promise (40.9%)
1.75 lb 2-row (40.9%)
5 oz Flaked Oat (7.3%)
2 oz Flaked Barley (2.9%)
1 oz Pale Wheat (1.5%)
1 oz Honey Malt (1.5%)
Total: 4.06lb
Mash: 3 Gallons H2O
80 Min Mash
Strike temp - 160
Target temp -150-152
Actual temp - 153
Finish Temp - 146
Yeild 2.5 Gallon Before sparge
Sparge 1/2 gallon @ 153 (10 Min)
Yield after sparge - 2.8 gallons
pH~5.0(Strips/Meter not calibrated)
Pre Boil Gravity - 1041
Estimated #'s
OG 1056
FG < 1014
ABV ~ 5.4%
IBU > 50
SRM 4.85
Boil Gravity ~ 1045
Boil:
AA 13% 0.25oz Galena @ 60 Min IBU - 31
AA 15.6% 0.25oz Galaxy @ 10 Min IBU - 13
AA 15.6% 0.50oz Galaxy @ Flameout IBU ~ 3
AA 15.1% 1.00oz Columbus @ Flameout IBU ~ 6
Cooled ASAP (Took ~ 45 min) - No wort chiller/ice
Weighed decanted yeast starter (170g)
85g in each 1 gallon carboy
Final OG = 1050
pH ~ 4.6-5.0 (Strips)
Fermentation:
Started off rough due to my fridge and fermwrap set up acting up. Fridge seemed far too cold(~40F) when temp set on inkbird was 65F. Though I realize ambient temp should be different from internal temps I felt this was far too low. so after ~24 hours in the fridge, I took the carboys out of the fridge and left them to be cooled by the ambient temp(high 50s low 60s), and heated by the fermwarps. Fridge temps didn't seem to affect fermentation as it was visibly apparent. After ~30 min at ambient temp, temp of fermentor was at constant 66F.
Note: temp probe was taped to the side of fermentor with insulation.
After 2 days raised temp from 66 to 67
2 more days later raised temp from 67 to 68
After another week raised temp from 69 to 69
-At this point I realized that the actual temps inside the carboy were lower, due to the temp strips on the carboy reading ~64 while the set temp was 69. Though this did no bother me because I was trying to ferment at lower temps in order to get a more citrus charater from the yeast 1272.
Bottled @ 2 weeks (1-19-16)
Refractometer reads 5 brix (1019)
Calculator puts current gravity at 1001
ADF 98%
Hydrometer reading FG = 1010
pH of sample = 4.6 (both strips and meter)
ADF = 80%
(I knew refractometers could be less accurate but this was eye opening)
Tasting Note of Sample: Smells slightly fruity/yeasty, alcohol not as present as previous gravity sample. Slight bitterness, also seems toned down from previous sample. Color in full glass is spot on with hazy orange juice character.
Will taste bottle after 2-3 weeks of sitting @ ~70F
EXTRA: Opened an old bottle for kicks. I was expecting to dump this bottle because previously all but one of my batches seemed to be far too sweet when bottling to even have a chance of becoming something drinkable. However I was suprised to find this bottle was not only drinkable but left me wanting more. Now it wasnt a perfect beer by any means but it is actually the first one of my beers that I could truly enjoy.
Actual Date of Brew is unknown but narrowing down from memory and brewlog puts it at 7-31-16 if correct.
Grain Bill(2 Gallon Batch)
3.5 lb 2-row
3.5 oz Flaked oat
3.5 oz flaked rye
3 oz flaked wheat
3 oz flaked barley
Boil:
0.25oz Galena
0.25oz Citra
0.25oz Galaxy
0.50oz Galaxy
0.30oz Columbus
Yeast Wyeast 1272
OG 1044
FG Unknown
Tasting Notes: As said previously, I expected overly sweet liquid that I was going to dump down the drain to free up some bottles. Very clear when looking through bottle, decent layer on the bottom. Surprised by tart raspberry smell and taste. Slightest hop bitterness present at the end. Lacking another layer, possibly would be good on top of raspberries for more assertiveness.
Really was just curious if anyone else has had this experience/other experiences with 1272. Which is pretty obviously the cause of the tart raspberry flavor. Along with the ~6 months of bottle conditioning. Again any input is welcome.
