Inspiration
This beer is the Verdant Brewing Even Sharks Need Water recipe base again, but this time done with Sabro, Mosiac and Citra hops. I've never used Sabro, so I'm looking forward to seeing how these are in the recipe. I also wanted to increase the gravity of this batch, since last time I ended up with more of a Pale Ale. I made this batch with Max at the UNIT4 space for the first time, and we also picked up 38 free fire extinguishers on the same day, so this batch is named after that. Still not sure what to do with all of them...
Recipe
Boil Time: 60 min
Batch Size: 12 liters
Original Gravity: 1.065
Final Gravity: Supposed to be 1.013, ended up being 1.015
ABV (standard): 6.57%
Fermentables
Weyermann Pale 60.8%
Golden Promise 14.7%
Oats, Flaked 8.2%
Carapils 8.2%
Wheat 4.1%
Flaked Wheat 4.1%
Hops
Columbus 4 g @ 60
Sabro 25g @ 80C Whirlpool for 30min
Citra 20g @ 80C Whirlpool for 30min
Mosaic 15g @ 80C Whirlpool for 30min
Sabro 77g @ Dry Hop
Mosaic 80g @ Dry Hop
Citra 44g @ Dry Hop
Mash Guidelines
67°C for 60 min
76°C Mash Out
Yeast
LalBrew® Verdant Brewing
Water
Amsterdam Source
5.5g CaCl added to mash, 1 gram Canning Salt
Fermax Yeast Nutrient
Notes
Brewed on: 13/11/2020
Mash pH: Add 7ml
Pre-Boil: 15L/1.050
Add: 3ml
Post-Boil: 1.065
13/11/2020: Fermentation begins at 19C
16/11/2020: 1.030, Increase temperature to 22C
18/11/2020: 1.024
23/11/2020: Gravity at around 1.021, added a packet of SO4 Safale hoping that it finishes it up
26/11/2020: 1.021 still, so no change unfortunately
27/11/2020: Decrease temp to 15C and Dry Hop
28/11/2020: Temp down to 2C
29/11/2020: Package @ 1.020 and tastes really nice. Still a little bitter, I think the hops are still in suspension and making the beer both more aromatic and a little bitter. So I'm assuming I'll loose a little bit of each from now. The beer is really not as sweet as I expected it to be, and has a really nice array of melon, mango, passionfruit, tropical fruit and citrus notes. Curious to see how it mellows over the next few days/week.
11/12/2020: Beer ended up tasting quite good in the end, but still unfortunately too sweet. I had the best retention of aromatics that I've had in a beer before, likely thanks to an especially slow and careful transfer. Quite a nice and drinkable beer still. Looking forward to seeing how future iterations of beer with this yeast go.
Batch Size: 12 liters
Original Gravity: 1.065
Final Gravity: Supposed to be 1.013, ended up being 1.015
ABV (standard): 6.57%
Fermentables
Weyermann Pale 60.8%
Golden Promise 14.7%
Oats, Flaked 8.2%
Carapils 8.2%
Wheat 4.1%
Flaked Wheat 4.1%
Hops
Columbus 4 g @ 60
Sabro 25g @ 80C Whirlpool for 30min
Citra 20g @ 80C Whirlpool for 30min
Mosaic 15g @ 80C Whirlpool for 30min
Sabro 77g @ Dry Hop
Mosaic 80g @ Dry Hop
Citra 44g @ Dry Hop
Mash Guidelines
67°C for 60 min
76°C Mash Out
Yeast
LalBrew® Verdant Brewing
Water
Amsterdam Source
5.5g CaCl added to mash, 1 gram Canning Salt
Fermax Yeast Nutrient
Notes
Brewed on: 13/11/2020
Mash pH: Add 7ml
Pre-Boil: 15L/1.050
Add: 3ml
Post-Boil: 1.065
13/11/2020: Fermentation begins at 19C
16/11/2020: 1.030, Increase temperature to 22C
18/11/2020: 1.024
23/11/2020: Gravity at around 1.021, added a packet of SO4 Safale hoping that it finishes it up
26/11/2020: 1.021 still, so no change unfortunately
27/11/2020: Decrease temp to 15C and Dry Hop
28/11/2020: Temp down to 2C
29/11/2020: Package @ 1.020 and tastes really nice. Still a little bitter, I think the hops are still in suspension and making the beer both more aromatic and a little bitter. So I'm assuming I'll loose a little bit of each from now. The beer is really not as sweet as I expected it to be, and has a really nice array of melon, mango, passionfruit, tropical fruit and citrus notes. Curious to see how it mellows over the next few days/week.
11/12/2020: Beer ended up tasting quite good in the end, but still unfortunately too sweet. I had the best retention of aromatics that I've had in a beer before, likely thanks to an especially slow and careful transfer. Quite a nice and drinkable beer still. Looking forward to seeing how future iterations of beer with this yeast go.