second collaboration with DT. his original idea, now all grained and modified.
OG: 1.054/ 1.053 IBU - 20
FG: 1.015/ 1.008 SRM - 4.5-5 and cloudy as fuck
Malz
adjunct mash
3# flaked soft white wheat
2# US 6 row for diastic power
main mash
4# pils
1# munich
1# wheat malt
1# rice hulls
Hopfen
.44oz tettnager 5.1
.87oz saaz 4.0
.87 saaz 4.0
Hefe
Wyeast 3944 Belgian White, no starter
H2O - stock
Adjunct-
.5oz coriander crushed
1.5 TBSP lavender flowers
1.3oz jasmine green tea dragon pearls + .5 oz for dry jazzing
lemon zest of 3 lemons
STANDARD AMERICAN ADJUNCT MASH
Main mash-
1. strike 7.5 qt to 115
2. hit 110, rest 30 min
3 .continue to hold @ 115 1 hr NO PROTEIN REST
Adjunct Mash
1. strike 6.5qt to 137
2. hit 122 +2 extra qt h20
3. hold 15 min protein rest
4. direct heat to 150 --> TOO FERMENTABLE TEMP HERE
5. hold 15 min sacc rest
6. direct fire boil 15 min (+2 qt h20 to account for boil loss)
add mashes together 104 + 212 ---> 158F
7. hold 45 min
8. mashout - add 6t boiling h20 --> hit 160-168ish hard to calc
9. rest 10 min
10. recirc 3qt, milky as all hell
11. collect 1st runnings ~1/2 way through, added 4qt boiling h20 to keep liquid
a fly sparging of sorts, no sparge/ runoff issues. collect 6.5 gallon to kettle
12. pre-boil OG - 1.038 @120 = 1.048 standardized
13. boil 60
@60 draw extra qt from the tun
@60 + .44 oz tettnager5.1
@30 +.87oz saaz 4.0
@5 +.87oz saaz
+.5oz ocriander
+1.5oz TBSP lavender
+1.2oz jasmine tea ball/ dragon pearls
zest of 3 lemons
14. post boil vol 5.5gal
15. chill to 78
16. strain to primary, vigorously aerate, pitch
17. post-boil OG: 1.050 @ 80 = 1.053 standardized (ok, higher vol)
4/25/11 -primary @ 72 1 wk
4/30/11 - allowed to remain in pri, big shake
5/8/11 - + .5oz dargonballz. still in primary on yeast. FG: 1.008
5/15/11 -bottle to 2.5/ 2.4 vol CO2 -- 5gal @70F = 4.5oz dextrose
Accalades:
5/16/11 - submitted to Sam longshot 2011 -
6/12/11 - Worcester Homebrew Challenge Cup #3 - DID NOT PLACE /9 others
6/15/11 - Gordons' Second Annual Homebrew Comp -
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