8 gallon batch
mash @ 154 - 60 min.
mashout @ 170 - 10 min.
2-row - 10 lb - 60.2%
White Wheat - 3 lb - 18%
Brown Malt - 2 lb - 12%
Crystal 80 - 1 lb - 6%
Chocolate Malt - 10 oz - 3.8%
0.3 oz. - Calypso - AA 15.3% - 60 min - 10 IBU
OG - 1.056
SRM - 24
IBU - 10
What do you think?
I finally got around to brewing up this batch. I made a couple slight changes, though. I dropped the 2-row down to just 9 lbs. and the chocolate malt down to 8 oz. That left the predicted OG at 1.052, I think. But I overshot that a bit and got to 1.055 for almost 80% efficiency. I was happy with that.
I split the 8 gallons pretty evenly into two carboys. Then I pitched a total of about 75 mL of the ECY Bug County, split between the two fermenters. That leaves me with another 50 mL to brew up another batch. There was a little lag, but not a ton. It was maybe 24 hours before I saw some pressure starting to build up in the airlocks. And at 36 hours, the bubbling was steady. I'm looking at having a relatively cool fermentation, though. because I don't have a way to warm up the fermenters. Also, the only good spot I can put them is in the basement (I have a 2 year old and can't leave them on the main floor of the house).
Anyway, I'm excited to have this batch brewed and fermenting.
I was looking back at the ECY website to remind myself of what all is in the blend (even though I knew the info wasn't too specific). But I noticed this phrase that I didn't remember noticing in the past: "other wild yeast seen in spontaneous fermentations are also included (such as Pichia and Kloeckera)."
I did a quick googling and saw that they are considered non-saccharomyces yeasts, but Pichia is part of the Saccharomycetaceae family. That is just according to Wikipedia, though. I did see an article aimed at wine makers about how to recognize these (and other) strains of yeast that might be found naturally on grapes and also how to monitor them and make sure they don't overwhelm the dominant saccharomyces strain.
If anybody can shed some light on these strains and what they might contribute to the fermentation and the end product flavor profile, I would love to hear about it.