Third brew using the new Speidel Braumeister, this time adjusting water profile (to approximate this Scott Janish recipe ) and mash pH.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3.3g
Epsom Salt – 2.4g
Calcium Chloride – 0.9g
Crisp Finest Maris Otter (EBC 6) – 95% / 2330g
Crisp CaraMalt (EBC 30) – 5% / 125g
Weyermann Acidulated Malt – (EBC 6) – 48g
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 80°C for 10 minutes
SPARGE:
Volume – 4 litres Ashbeck Water @ 78°C
Gypsum – 1g
Epsom Salt – 0.8g
Calcium Chloride – 0.3g
BOIL:
Time – 70 minutes
Columbus (14.4 AA / Leaf) – 10g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Mosaic (13.4 AA / Leaf) – 15g / 5 minutes
Citra (13.9 AA / Leaf) – 20g / 5 minutes
Centennial (11.7 AA / Leaf) – 25g / 5 minutes
FERMENTING:
Yeast – 7.4g CML Five
Temp – Fermentation fridge @ 18.8-19°C
DRY HOPPING:
Temp – 15°C
Ratio – 9.5g/l (in veg bag)
Mosaic – 40g
Chinook – 25g
Centennial – 15g
Citra Cryo – 15g
IBU: (66.01) 70
SRM: 4.46
MASH pH: 5.53
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.8 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (87%) 75%
OG: (1.063) 1.054
FG: (1.014)
ATTENUATION: (78%)
ABV: (6.36%)
BREWING NOTES: 2.5kg of grain easily fit into the malt pipe with the shortened top spacer. Push to 2.75kg next time. Water volume perfect. Efficiency dropped from last time.
TASTING NOTES: Too bitter, but otherwise a very good beer: piney and resinous, good clarity. This is the west coast beer I’ve been chasing for a long time!