View attachment 721522I I haven’t shared too much lately but I’m pretty proud of this one. I’d definitely say it’s one of the best beers I’ve ever made, or at least one of my favorites.
Mash PH 5.25
Ca: 81
Mg: 13
Na: 57
Cl: 175
So4: 75
Mash temp: 152
70% 2-row
13.3% malted oats
13.3% white wheat
3.3% c-10
10 min: 1 oz Idaho 7, .75 oz mosaic Lupomax
5 min: 1 oz Idaho 7, .75 oz mosaic Lupomax
Flame out: 1 oz Idaho 7, .75 oz mosaic Lupomax (let sit for 5 minutes before starting the chiller)
No whirlpool at all.
8 grams Verdant IPA yeast
8 grams S-04
1.070 - 1.012 7.6% ABV
Pitched and held at 65 for the first 72 hours. All signs of active fermentation were done at this point. Raised to 67 for one day, then 69 for another, and then 71 for one more day. I then soft crashed to 60 for 48 hours.
I then transferred into the fermentation purged dry hop keg with 6 oz of Nectaron and 4 oz of Nelson. Stuck the dry hop keg immediately into my chest freezer which is held at 46 degrees. About 12 hours later I took the dry hop keg out and gently rolled it back and forth and turned it upside down a few times. I did this for about 5 minutes and then put it right back into the chest freezer for another 36 hours.
I then jumped the beer from the dry hop keg into a liquid purged serving keg, and carbonated it to 2.4 volumes. After 4 days in the serving keg it is absolutely glorious, and I’m sure it’s only going to get better as it continues to condition and mature.
The biggest thing I’m noticing is the insane level of “hop saturation.” Idaho 7 and Mosaic are apparently the two kings of survivable hop compounds that make it through fermentation and into the final beer, and I think this definitely showcases that. And then the combination of Nectaron and Nelson is just incredible. I’m getting tons of that beautiful, unique Nectaron character and in the background is that oh so familiar Nelsony thing going on.
As I said, very proud of this one.