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7/6/2022
So this beer turned out orange and borderline clear, and bitter. smh.
for the color issue, I think the DME I am using is not appropriate for this style, need to seek out extra light or Rob suggests pilsen. I looked back at Zamba brew from last year which had the same problem and it also had 2lb DME added late so that must be it. Anyway I would rather just plan for 45 or 50% efficiency and not fool with DME. possibly use up to 0.4 sugar which was the original plan here.
the beer also turned out bitter. its really like an american/west coast ipa. i am not sure why, possibly the whirlpool extracted too much bitterness. it could also be the water profile. consider on GF just running a 0 minute addition and no dedicated whirlpool, or either run the whirlpool at lower temp. possible to go 0 IBU as well and just run dry hops.
also lutra can probably be blamed for the clarity.
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Brew day
got really low OG 1058 on 5 gallons without the originally planned 0.4 lb sugar for 47% efficiency wtf. Added 2lb dme and canceled the sugar. Also these hops are less than 3% AA so idk how that is going to turn out. Finally, what I thought was voss yeast in the fridge looked more like saved 34/70 from maibock, tried hothead but covered in mold smh, had to settle for lutra. Sheesh
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6/11/2022
Ran out of acid malt updating recipe to reduce to almost zero and adding 4tbsp phosphoric acid instead
updating to use BruSho NEIPA water profile built from half tap half RO. reading another article suggesting 2:1 or even 3:1 chloride to sulfate so could consider going up in future brews
readjusting hop schedule - previously was whirlpool only
https://learningtohomebrew.com/the-best-water-profile-for-neipa-new-england-ipa/
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5/25/2022
changing projected efficiency to 57. on brew day take gravity towards end of boil. add cane sugar up to 1lb to make it to target OG.
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5/18/2022
reworking this recipe for another attempt, this time a single hop 5 gallon batch. using mosaic in the calculator but this will be experimental 09328.
todo : finalize hop schedule. right now im thinking just whirlpool and ddh. also need to redo the water.
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5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge
i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.
idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
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5/10/22
altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.
worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.
with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.
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5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!
also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...
youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1
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5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.
plan
- genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
- long mash at 148
- sparge to max 12 gal
- boil for 60 min down to 10 gal
- (gonna have some hop loss)
- transfer half the wort to digiboil, set to 190
- bag 8 oz of whirlpool hops in each batch for 20 min at 190
- knockout
added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.
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5/2/22
Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...
Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.
Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6
https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html
