Mad Citra Galaxy

Make 1L starter the day before. Cold crash and decant?

Aiming for 3.3 gallons at the start of boil. And around 3 gallons into the fermentor.

Using grainfather calculator online I didn't know whether to enter 3 or 3.3. I opted for 3.1 which gave me:
4.5 gallons of strike water
0.75 gallons of sparge water

I coped salt additions from Mad Ferm adjusted by recipe size to give me:

Gypsum=4.65 grams @ Mash
Calc Chloride=5.8 grams @ Mash
Phosphoric acid 10% = 0.6 tsp @ Mash

Added nothing to sparge water

If we get 3.3 gallons of wort it should be about 1.071 at the start of the boil. A 60 min boil should leave about 3 gallons of wort at 1.078

Have ice bath ready for gravity samples.

Ramp temperature during fermentation.
Start at around 68. End at around 72.

Last dry hop is a keg hop.

Hook up Co2 to 2nd post.
When adding dry hops turn on Co2 at very light pressure during the time the stopper is off.
When cold crashing, do the same,
Do the same at the when racking and replacing the stopper with the racking cane.

Tie off keg hops.
Purge keg slowly at the start. Slowly from the bottom and keep release valve open to push up o2 off the top.


------------------

ACTUAL BREWING NOTES:

3/27/2019

Made starter using NB canned starter and 16oz of distilled water. Left in chamber at 70 overnight. Swirled a few times.

3/28/2019

6:45: Heated 4.375 gallons of water to 158 and added salts
-4.5g gyp, 5.5g calc chl.

7:40: Mashed in. Temp set to 154. Put towel over lid to keep temp in.

8:35: Set GF to boil with basket still down for mash-out temp.
Heated 0.125 gallons of sparge water to 170

8:40: temp up to 170. Lifted basket began sparge.
Collected 3.5 gallons.

9:10: Boil began

9:50: Added 1 oz columbus (20 min addition)

10:05: Hooked up chiller and ran to sterlize

10:10 turned off heat. Turned on chiller chilled to 180. Added 1oz citra and 1oz galaxy. The temp quickly came down to about 165 so maybe i should stop chilling a bit before 180.

10:45. Cooled and racked.

Decanted about half of the wort off the starter and pitched.

Got about 2.4-2.5 gallons into fermenter.

Set chamber to 69*

Done by 11:10 before cleaning.

3/29: Dry hopped with 1 oz citra and 1oz Galaxy.

4/2: Dry hopped with 1ox Citra and 1oz Galaxy. Tried to take a gravity sample but with the fermenter half full it was nearly impossible w/o taking the lid completely off. Got enough for a taste and it tasted dry so probably done already.



Notes: Put hops into kettle loose. The filter got pretty gummed up and the pump was moving very slowly. The wort was also super murky - looked bad. I wonder if there is a better way. Maybe put the basket back in at end of boil and use that as a hop filter. Wouldn't even need to lift it out, just pump from the bottom.

Taste:
2 weeks after brewing it tastes very bitter. Slight aroma from hops I think and very little esters. Bitterness in the taste detracts from flavor. Not much malt flavor, needs a little more sweetness. Body is good.