Hopping on to the spelt & Cosmic Punch train here.
Grain bill
69% GP
17% Spelt
14% Extra Pale Malt
2oz Simcoe mash hop for 45min
WP @ 75C (167F) for 20min
1:1:0.5 Enigma, Rakau & Citra
Dry hop #1 @ day 3
1:1:0.5:0.5 Enigma, Rakau, Citra & Citra Lupomax
Dry hop #2 after soft crash for 30h
1:1.5:0.5:0.5 Enigma, Rakau, Citra & Citra Lupomax
Fermented with OYL-402 Cosmic Punch with 2L starter
Decided to go full monty with the mash hops and added 2oz of Simcoe to the mash. Wasn't quite sure when to add the hops so did it at the beginning of the mash.
Hats off to
Dgallo. I must admit that the spelt really brings that soft & silky texture to the table. It's completely something new which I haven't achieved using oats in the grist.
For some reason I decided to do two separate dry hop additions. First one was added three days after the fermentation kicked off. Haven't done any "biotransformation" dry hopping for two years but decided to try this time (I don't know why I did it). I pulled a sample couple days prior 2nd dry hopping and the mouthfeel was already very soft at that point. The aroma was very intense. Very strong red/white currant, gooseberries and some sweet fruits. Very clean aroma & taste but the bitterness was quite strong and "green" (I'll blame the first dry hop charge) so the overall taste was quite muted. There was definitely some fruits present but couldn't tell which ones because of the harsh green hop bitterness. Soft crashed @ 14C (57F) and threw in 2nd dry hop charge for 30h. Cold crashed for two days and transferred to the keg.
I took a sample while transferring...my goodness. The harshness is completely gone. It's now been in keg for two weeks and aroma is super clean, fruity, loaded with gooseberries & sweet peach. Mouthfeel is 100% pure silk and it feels like you were sipping the best Sauvignon Blanc white wine from Marlborough NZ which I absolutely love. Taste is like our home grown red currants, stone fruit (strong peach) and pineapple.
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