I just kegged batch. Definitely not a Heady topper. I finished too low at 1.010. s/b 1.012.
For next batch I would increase 10 min and whirlpool additions. Turned out to be excellent, but not enough hop flavour. I'll stick to .8 oz per gallon dry hop.
Im actually going to brew this again this weekend. The recipe i posted is very close. Aiming for 1.072 post boil so it finishes at 8%.
Dry hopping should be 4 oz since since the IPA book says John uses about 0.83 oz per gallon.
Fermentation schedule:
Start at 68 deg F and raise by 1 deg...
Did you boil the wort for 10 min before cooling it down and pitching the lacto?
This is important for two reasons, it steralizes the wort so no unwanted bacteria is in there. The second it to remove any disolved oxygen in the wort so you establish a positive environment for lacto and discourage...
Crushed a can of Eureka with Citra last night and new immediately that I need to clone it. During my research I found this on Beer Advocate for an older version of Eureka.
“Blonde Ale brewed entirely with Nelson Sauvin hops, a New Zealand varietal that melds beautifully with a simple bill of...
Here is a picture from their new facility. You don't buy huge sacks of malt like that unless it's a base malt. My guess is they are using Weyermann Pale Ale Malt.
Sorry, it's a little out of fucus..I did not have my good camera with me.
Here is the recipe I have been using. I think I nailed it!
Fermentables:
15 lbs Pearl base malt (86%)
0.6 lb Cara malt (Crystal 10) (4%)
1.75 lb Corn sugar (10%)
Water profile
CA: 50 ppm
So4: 300
RA: -40
Mash 60 min ~146 degrees
Boil:
Warrior 1.5 oz 60 min
Simcoe 1 oz 30 min
Columbus 2 oz...
At the Grand Rapids conference I went to the water treatment seminar by John Palmer. They severed two pale ales made with the exact same recipe. One was made with just tap water which had a high RA and the other was made with the water adjusted with the addition of Calcium Sulphate to bring the...
While that will result in a hazy beer, you are reducing wort quality as a result. That is counter intuitive if your trying to make outstanding beer. The haze comes from the hops and yeast. When the brewery stirs the hops by blowing co2 into the cone it makes the beer really cloudy. Takes forever...