Perhaps some simcoe? Centennial seems to have a bit of a "drying" effect that I would like to eliminate. Maybe use some columbus to bitter the next one instead of cascade/centennial. Although, I may experiment with the same amts/types of additions - but some other varieties. The only real change for the grain in the future is I would like to scale it back to about 4% if possible and maintain the body/maltiness. In general, very happy with the grain bill - beer is not thin and has nice body for a 4.5% beer. But, I would definitely keep a 20-25% portion for munich, or maybe a munich/vienna or munich/golden promise type mix. nothing special about the exact proportion. The munich/vienna combo was mainly because of the amt. Mash pH = 5.4 Yellow Bitter Brun water profile as a guideline. Calcium =70, Sulfate = 90, Chloride = 50. Water = 100%RO with low additions (.6 gr/gallon gypsum and. 5 ounce each of Cascade, Centennial, Citra, Mosaicġ968/002 yeast 64-68 for about 12 days. ![]() with a slow chill = 1.5 ounce each of Citra, Mosaic and Cascadeĭryhop 3 days =. This is my latest attempt:Ĩ6% Efficiency, 6.5 gallon batch - so adjust to your system.įWH =. At any rate, this last attempt seems destined to get drunk up pretty quickly as it is only 18 days from brew day and a couple gallons are already gone. All of my previous attempts seemed to turn out thin, dry, astringent, weak, etc. ![]() After many disappointing attempts, I finally brewed a good (at least I and a few others who have tried it think it is good) "session" IPA.
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