re: Homebrewing Thread: Volume II

I got some bugs in my grain one time. They weren't your normal black weevils, but instead some longer, tanner bug. There weren't many, so into the grain mill they went.

I use Vittle Vaults for my grain. They work really well.

I'm happy for you, but y'all can keep that pillowy stuff. Give me face-melting bitterness

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I'm happy for you, but y'all can keep that pillowy stuff. Give me face-melting bitterness

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I don't discriminate.

Here's the recipe:

Batch Size - 6.25 gal
60 min boil
Est. Efficiency - 73%
Actual efficiency - 74.5%

Water Profile:

9.83 gal - Distilled Water

Target Final Profile
Final Profile: Ca: 132.4 ppm, Mg:0.0 ppm, Na: 17.8 ppm, SO4: 87.3 ppm, Cl: 169.8 ppm, HCO3: 47.0 ppm
Sulfate/Chloride Ratio - .51

Mash salts:
- 6.25 g - CaCl
- 2.78 g - Gypsum
- 1.16 g - Baking Soda
Sparge salts:
- 6.86 g - CaCl
- 3.05 g - Gypsum
- 1.27 g - Baking Soda

Grains:
9 lb. - 2 row (59.8%)
2 lb. 12 oz - Golden Promise (18.3%)
2 lb. 8 oz - Pilsen (16.6%)
8 oz. - Carapils (3.3%)
5 oz. - Acid Malt (2.1%)

Hops:

Mash Hops - 4 oz. Saaz
Whirlpool @ 170-180 = 2.9 oz. Simcoe
2 days into primary (biotrans hops) =
- 2 oz. Strata
- 1 oz. LupoMax Citra
Dry Hop (3 days before cold crash) =
- 2 oz. Strata
- 3.5 oz. LupoMax Citra

Yeast - Omega Cosmic Punch

Mash - Single infusion, 152 degrees for 60 minutes (4.7 gal)
Sparge @ 168 (5.13 gal)

Measured OG - 1.066
Measured FG - 1.012
Measured ABV - 7.2%

Close transfer to keg. Force carbed @ 32 psi for 24 hours, then set to 16 psi for about 8-10 days.

The large mash hop, the yeast, and the carbing time are the variables this time around. I did some research on hops with the highest bound thiols and Saaz was at the top. Cosmic punch is that genetically modified yeast that releases the thiols. Also, what i think has helped the most, is i was patient. I didn't rush the keg to the tap. I typically force carb, and give it a day or 2 after at carbing pressure before i go to tap because i want to hurry up and drink the beer. This time, i didn't get antsy. I also didn't rush the cold crash. I cold crashed for about 2 days before i transferred.

Overall, this is my best NEIPA to date. It's soft, fruity, with great hop aroma/flavor. It is incredibly drinkable, which i don't find many NEIPA to be that way. Typically, i can drink 1 NEIPA in a session before i'm moving to some lagers or something else, but last night i drank 3 watching the baseball game and i wanted another. It wasn't nearly as filling. Another key factor, is the water profile is just right. I find the majority of Hazy IPA's are too cloying/minerally. This did not have that minerally grating on your tongue that most hazy's do.

Finishing up brew day. Making an Italian style Pilsner using a hochkurz mash (quick decoction). Hit my numbers and my decoction temperatures pretty close this time. Also tasted a couple sours I bottled a couple weeks ago. Aged hop mixed ferm isn’t very sour at all but the aged hop cheesiness makes it a very interesting beer. I’ll be curious how this one ages in the bottle. My Biere de Garde tastes really good. At 7.2% abv the alcohol isn’t noticeable. Nice acidity and funk.
Also, I got gold for one of my sours and came in 2nd best of show (250 entries) @ Boot brew fest. Really need to make it to one of these festivals.

Some pictures of my hop Garden. Plants are on year 2. Cascade is kicking arse, chinook is slow to grow, and centennial decided not to do any anything this year. Waiting for my new rhizomes to arrive.



Chinook



Cascade

That's goals right there. I'd love to do that with imperial stouts, but I just never feel like I drink them enough. Would definitely have to split them or share them.

Happy Friday fellow homebrewers. What's your brew plans for the weekend?

I'm brewing up a belgian saison. Primary fermenting with Omega yeast Belgian Saison II. Plan to mash a little higher, around 152-154. Once primary has stalled, i will pitch Bootleg Biology's Funk Weapon #1. Descriptors for FW #1 are:

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This rare, and commercially unavailable yeast isolate, produces pungent horse blanket and fresh leather aromas. Perfect for breaking out the funk in farmhouse-style beers. Typically used for co-pitching with a phenolic yeast strain or in secondary.

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Staggered pitching of mixed fermentations tends to lead to more enhanced brett character. The goal is to eventually blend this with a Solera batch that has been sitting for about 2 or 3 years in the fermenter. I'll let this batch ferment for about 3 months or so before i check on it.

Hops are looking good for me this year. Maybe this year I'll actually take care of them and not let them fry in the heat, unlike last year where I gave them no attention.

I need to brew. I only have sparkling water on tap. It's been a couple months since I've fired up the kettle.