B11 - Cool Your Jets ( Cool IPA ) - 13/08/22

Thursday 13/08/22. A Cold IPA not a Warm Lager.
Mash 44L treated with 5gm Calcium Chloride, 10gm Epsom and 10gm Gypsum to hopefully give higher sulphate to chloride for light ales.
Mash start g701 at 0850.
Mash start g702 at 0903.
pH meter not working. So no idea of pH. added another 2.5ml to G701 and 2ml to G702 - a rough guess near end of mash.
G701 collect 65L after sparge ( 28L ). 58L after boil.
G702 collect 65L after sparge ( 30L ). 56L after boil.
G702 has gone off recipe again - Fucking Grainfather shit software.
Estimated start boil at 1145. Managed to reset to start recipe and skip to boil so boil now start 1205. Maybe try to Fast forward with 15 mins to go?? No probs to skip to end boil.
G701 hopstand 80gm Citra at 1330 -1400 at 85C.
G702 hopstand 80gm Citra at 1400 - 1430 at 75 - 82C/ 82C for 15mins.
Estimated total volume 58+56=114 less 8L dregs in G70's = 106. Add 4L filtered water to make up estimated 110L
Ferm2 filled at 1630. Hook up new Ftss temp at 27.4.
After water top up OG 1052 = 76-77% efficiency.
Empty O2 bottle ( still a few mins worth ) Pitch yeast at 1730.
All cleaned up 1740. Go well BB11.
Fri 12/8 1000 no bubbling yet - nice yeast smell and very light yeast forming on top. Bubbling ( one bubble burst ) every 6 secs at 1200. At 1800 stronger every 2 secs.
Sat 13/8 1200 - strong continuous bubbling great yeast smell Temp 19C Gravity 1036. Smell sweet with citrus balance taste sensational lovely malt with citrus starting and yummy chewyness. Light and bright looking.
Sun 14/8 Temp 18.8C and still bubbling almost continuously. 1600 temp 18.8C gravity 1020, bubbling every 1/2 sec - nice bright straw colour fairly cloudy. Smell still sweetish malty, not much hoppiness yet, taste good sweet malt with citrus and bitterness starting to appear, yeast neutral. Pretty good tasting so far.
Mon 15/8 temp 18.3C lighter bubbling every 3-4secs. Gravity 1014. 1200 temp 17.1C ( set at 18C ). Light sulphur smell ( happens with BRY97 smells and tastes a little like lager yeast or Cod IPA Epic session beers ) taste less so fairly smooth not much hoppiness lift temp to 20.5C for 2 days for D Rest and to hopefully drive off sulphur. 1430 temp 17.8C set unit to 1C to try and get temp up faster??
Tue 16/8 Temp 20.5C and set at 20.5C Gravity 1012-13 still slight sulphur smell and very light in taste otherwise pretty smooth.
Wed 17/8 temp 20.4C dravity 1011-1012. Collect 1L clean looking yeast and dump 1L yeasty trub. Sulphur smell mostly gone, smell and taste a little bland lacking hop punch yet fairly smooth and balanced. Drop pressure to enable dry hop of 150gm Mosaic and 150gm Idaho7. Drop temp setting to 14C for D/H. Bright but still quite hazy.
Thu 18/8 Temp 14.5C still slight sulphur smell, some floral, citrussy hop notes - taste a little more hoppy, good bitterness and good balance. Dump 1.5L thickish hop trub. 1800 not so much sulphur taste good not particularly tropical but punchy and balanced.
Fri 19/8 Temp 13.5C still very slight sulphur taste good smooth citrussy some bitterness. Dump 2.5L. Add 300gm Idaho7 for 2 days, raise pressure to 4.5 psi.
Sat 20/8 Smell almost no sulphur, tasting really great, drop temp to 5C, at 1000 drop again to 2.0C.
Mon 22/8 Temp 2.4C smell of nectarine, papaya and mango and similar taste - delicious.Has a couple of small glasses last night and very nice. Getting clearer 1 more day? Dump 2L thickish hops. Temp 170-30 2.2C. Tasting excellent.
Tue 23/8 Temp 1.8C dump 2L thickish hops. At 1620 temp 1.9C still a little hazy smell and taste wow.
Wed 24/8 Temp 2.3C tasting really great, still a little hazy - Dump 1L. Transfer to keg. 18.8L into BB18,21,23,25 and 19L into Corny1 + 3.25L into BB26. 18.8x4=75.2+19=94.2+3.25=97.45.
97.45 ( Yield ) + 12L ( Dump ) + 4L ( ferm ) = 113.45 In fermenter allow a few litres for hop additions estimate 110L.