>> Sunday, November 27, 2016
I also have a new piece of equipment I'm going to try out, a corny keg dry hop filter from NorCal Brewing Solutions. I'll be using this to dry hop one of the kegs from this batch and see how it does containing hop debris while hopefully infusing some hoppy goodness in the beer. I imagine this filter will be a regular item on their site, but as of the date of this post, it was only available as a pre-order item.
Here's the recipe as I'm making it today.
Expected OG 1.076
Est ABV 8.9%
5# 11oz Rahr 2-row
3.5# Avangard Pilsner Malt
1.5# Simpsons Golden Promise Malt
25 grams Carafa III (added before sparge to adjust color)
1.0 # 3oz Corn Sugar (boil)
6ml Hop extract (60 min) ~ 49 IBUs
112g Hop blend (1 min) ~ 2 IBUs (52g El Dorado, 52g Azacca, 28g Citra)
Co-Brew Brett Blend
132g Hop blend (dry hop) (48g El Dorado, 48g Azacca, 48g Citra)
Mash at 150F, 90 minute boil, 60 minute hop stand at 160F, ferment at 64F, dry hop after primary fermentation slows down.
For water profile I'm going with Tasty's water again. To 10 gallons of distilled water I added:
16g Gypsum (CASO4)
7g Epsom salt (MgSO4)
2g Canning salt (NaCl)
1g Calcium Chloride (CaCl2)
No real issues except that my gravity was lower than I expected (1.070). Then it dawned on me...I forgot to add the corn sugar. I'll let this beer ferment most of the way through primary, then I'll boil the corn sugar with a little bit of water and dose each fermenter.
The US-05 half of the batch took off fairly quickly while the Co-brew half lagged behind showing no signs of active fermemtation. I decided 64F was probably a little too cool for the brett blends and brought the fermenter into the house the afternoon of 11/28 to ferment at room temp (about 69-70F this time of year). Within 24 hours it started showing signs of active fermemtation with thin a trace of foam on top and some positive pressure in the airlock. Fermentation is super active this morning.