6/20/23-Using cascade whole leaf (1-60, 1-15, 2-WP170-15, 2-DH High K, 2-DH/CC 40), and these water adjustments:
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric
Lost 1/2 Gallon to hop absorption, so only 5 gallons in fermenter, probably less in keg, but I did a closed transfer so IDK. Need a better method of dry hopping, I think I oxidized this batch.
12/12/21-Needed to get rid of the Brewer's Gold 1oz, so next time just use more Centennial and Cascade at 60 (alternatively, next time use CTZ). 2x DH, in fermenter at 45F for last 2 days fermentation, then to keg. The WP is the DipHop step.
9/1/21-Tasting Notes for 8/2/21: Very light, citrusy, so drinkable. I want more hop nose, so maybe next time I add double the dry hops? or double the hop dip? or add a whirlpool step in addition to the other steps?
8/2/21-Using the Burton Salts listed in the recipe only in mash H2O, acidified each step, altered the hop schedule (~45IBUs) and added the carapils (foam/head). Double-Crushed the grain because the new method seems less efficient for some reason. Will Dip-Hop the WP additions, and will DH at 36F while it cold crashes in the fermenter before force-carb.
9/7/20-The new cascade and centennial are lighter in AA than the last batch so I am adjusting the quantity a little. Same water calcs. Added Campden again.
8/30/2020-Seeing if we can replicate last time, it was amazing, or get better with the following water treatment. Well, replication is not going to happen, I am out of Cascade. I am doing a straight weight sub of Citra for the Cascade, so in the future I can make the previous beer-it comes out to about 60IBU's. Worried about the new water filter (stout tastes like vinyl), so adding a tab of Campden to H2O, pre-brew. Kegged and DH 9/6/20, Gas & Cold Crash on 9/09.
7/30/2020-Moved from fermenter to keg with dry hop. Added CO2 to keg before transfer. Hoping a lot of residual O2 was pushed out and/or used up by the leftover fermentation. Leaving it at room temp for another day to make sure Diacetyl Rest finishes. Will cold crash and force carbonate next, giving hops about 3 days before doing it. Delicious!
7/25/2020-I am grinding 2x at .25 and seeing 85-90% efficiency with average ABV batches. Hoping for the best flavor on this one, added 1/2 tsp CaCl and 1/2 tsp CaSO4 to mash water.
5/25/2020-Tweaked the recipe a bit, trying to get my next batch of beer to be back to citrusy-piney-grapefruity.