Can you post the recipe? How'd it turn out?
Sure, sorry for the delay!
2.5 gallon batch, BIAB, 77% efficiency
Pilsner - 9 lbs
White Wheat malt - .50 lbs
Mashed @ 149 for 90 minutes.
Pre-boil OG: 1.057
90 minute boil
Magnum - .25 oz - 60 min
Azacca & Mosaic - .60 oz each - 5 min
Azacca & Mosaic - .60 oz each - flameout and hopstand for an hour
Azacca & Mosaic - .60 oz each - 30 min hopstand at 175 degrees -> 165 degrees
Azacca & Mosaic - 1.2 oz each - 7 day dry hop
Whirlfloc & yeast nutrient @ 10 minutes
WLP007 Dry English yeast - stir plate 1 liter starter, cold crashed and decanted
I don't have my water profile on me, but I can post that later if anyone is interested.
OG came out to 1.092. Topped off with a quart of distilled water and brought it down to 1.082.
Pitched at 64. Fermented at 65 degrees.
FG was 1.014. I was a little late bottling because of a week long vacation, so I won't be cracking one open until the 18th. However, it smelled and tasted incredible at bottling.... Smelled just like fresh squeezed citrus and mango juice.
Could be just a little bit more bitter, but it's hard to tell flat. Maybe I would up the Magnum by 20% or perhaps add a 15 minute addition next time.
Then again, it might be just fine.
I hope this helps!
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