View attachment 744217Much more orangey in color than the usual super light pale straw color i shoot for. I used 8 oz of honey malt along with the aforementioned pound of lactose, and while it is sweeter than usual, it’s not tooo sweet for me.
12 pounds 2-row
2 pounds white wheat
2 pounds carafoam
8 ounces honey malt
I threw 4 ounces of Idaho seven into the mash, and then added half an ounce of galaxy and a quarter ounce of citra cryo, At 20, 15, 10, and five. At that point I cooled it right down and added no whirlpool hops at all.
I pitched one pack of cosmic punch with no starter, and an entire pack of verdant at the same time. Fermented it at 68 for the first two days and then bumped it up to 70 for the final three or four until it was done. Let it sit a few more days at room temp for d rest, And then soft crashed to 60 for 24 hours.
I let it come back up to room temp which is about 70, and then dry hopped with 6 ounces of galaxy. I let it sit for about five days at that temp and then crashed and kegged it. It was interesting because I was certain there was going to be significant hop creep leaving it at that temp for that long, and while there was a good amount of CO2 visibly escaping, the gravity never changed. It was at 1.026 when I put the dry hop in, and it was at 1.026 after the five days when I transferred it to the keg.
I’ll say that the warmer dry hop is pretty nice. I’ve been doing a lot of the cooler dry hops and while they are nice as well, I do like this as it’s a bit more pungent and dank. Using the floating dip tube in the keg And that definitely seems to help the beer be softer faster.