shaynsawchuk
Active Member
- Joined
- Jul 9, 2013
- Messages
- 28
- Reaction score
- 0
- Recipe Type
- All Grain
- Yeast
- WLP090
- Yeast Starter
- 1.5L/~358 billion cells
- Batch Size (Gallons)
- 6.5G
- Original Gravity
- 1.064
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 86
- Color
- 5 SRM
- Primary Fermentation (# of Days & Temp)
- 9
- Tasting Notes
- West Coast type delicious!
Kegged this up a few days ago, extremely happy with the results. Loosely based off of a Ruination clone. Ontario has one hop farm that sells direct to anyone, and based off these juicy green Centennial pellets, they know what's up! Check out www.clearvalleyhops.com.
6.5 G batch (lots of loss unfortunately...).
Mashed at 152F (aimed for 150F).
Mash pH of 5.4.
SO4-Cl ratio of 4.
7 hop additions at 2 oz each (hence the name)!
Batch sparged.
75% efficiency.
OG: 1.064
FG: 1.012
SRM: 5
IBU: 86
Grains:
11 lbs Breiss 2 Row
21 oz Bonlander Munich
6 oz Breiss C20
6 oz Canada Malting Flaked Wheat
Hops:
2 oz Centennial (9.1% AA) @ 90 min
2 oz Centennial (9.1% AA) @ 15 min
2 oz Centennial (9.1% AA) @ 5 min
2 oz Centennial (9.1% AA) @ FO whirlpool for 10 minutes
2 oz Centennial (9.1% AA) @ 160F hopstand 10 minutes
2 oz Centennial (9.1% AA) @ primary for last 3 days
2 oz Centennial (9.1% AA) @ keg-hop
Yeast:
1.5 L starter of WLP 090 built to a cell count of ~358 billion on a stir plate.
2 separate hopstands, one at flame out while chilling with IC, the other at 160F prior to CFC to 60F.
Oxygenated with 60 seconds pure O2.
After 3 days at 63F, slowly ramped up the temperature 2F/day to 72F
Tasting notes: Big, juicy hop on the nose, lots of dank pine and grapefruit rind, tangelo. Very light malt presence, some breadiness from the Munich and just a hint of sweetness. Yeast really stays out of the way, maybe a hint of stone fruit, but that could be the hops. Originally thought I over bittered this, but once it was dosed with dry hops and carbed it actually balanced out very nice. Bitterness is strong but not overwhelming. West Coast type delicious! Mind the hair on my mousepad, an my enormous cat in the background...
6.5 G batch (lots of loss unfortunately...).
Mashed at 152F (aimed for 150F).
Mash pH of 5.4.
SO4-Cl ratio of 4.
7 hop additions at 2 oz each (hence the name)!
Batch sparged.
75% efficiency.
OG: 1.064
FG: 1.012
SRM: 5
IBU: 86
Grains:
11 lbs Breiss 2 Row
21 oz Bonlander Munich
6 oz Breiss C20
6 oz Canada Malting Flaked Wheat
Hops:
2 oz Centennial (9.1% AA) @ 90 min
2 oz Centennial (9.1% AA) @ 15 min
2 oz Centennial (9.1% AA) @ 5 min
2 oz Centennial (9.1% AA) @ FO whirlpool for 10 minutes
2 oz Centennial (9.1% AA) @ 160F hopstand 10 minutes
2 oz Centennial (9.1% AA) @ primary for last 3 days
2 oz Centennial (9.1% AA) @ keg-hop
Yeast:
1.5 L starter of WLP 090 built to a cell count of ~358 billion on a stir plate.
2 separate hopstands, one at flame out while chilling with IC, the other at 160F prior to CFC to 60F.
Oxygenated with 60 seconds pure O2.
After 3 days at 63F, slowly ramped up the temperature 2F/day to 72F
Tasting notes: Big, juicy hop on the nose, lots of dank pine and grapefruit rind, tangelo. Very light malt presence, some breadiness from the Munich and just a hint of sweetness. Yeast really stays out of the way, maybe a hint of stone fruit, but that could be the hops. Originally thought I over bittered this, but once it was dosed with dry hops and carbed it actually balanced out very nice. Bitterness is strong but not overwhelming. West Coast type delicious! Mind the hair on my mousepad, an my enormous cat in the background...
