Easter dinner with friends plus brew day...who could ask for more? It's always a pleasure to brew with friends especially when you're training up the greenhorn (pictured here blowing bubbles). This brew is a sMasH (single malt & single hop) Hazy IPA that will be testing out some new-to-me hops (Jarrylo®). BJCP Style: 21B - Specialty IPA:New England IPA BJCP: "An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known." Brewday 04.04.2021 Recipe: Brewing in the all-in-one "Mash & Boil". This unit is really ideal for mobile brewing...maybe even for a trip to a national monument (more on that at a future date). Pre-boil wort is showing 1.040 (Left) Post-boil wort is showing 1.050 (Right). I was expecting about 1.060 for post boil, but I was using a rough calculation for water volumes and probably over-sparged. Brought the un-innoculated wort home and transferred into the conical to bring everything up to a balmy 95F before pitching the revived Kveiking yeast. >>> Fermentation Statistics <<< Full Tilt Report/Chart 04.05.2021 (+8hrs): After just 8 hours the Kveik yeast has pushed all of the StarSan out of my first keg, and is fermenting so aggressively that I've had to cap the second keg to prevent further mess. I'm redirecting the CO2 to a standard blow off. .04.05.2021 (+2): The revived Kveik yeast is flexing its muscle and has essentially completed fermentation in less than two days. 1.010 (1.012 temperature adjusted). 04.08.2021 (+4): And just 4 days later we're cold crashed and getting ready for kegging. .04.05.2021 (+15): Easter Brews: canned and enjoyed on a Family trip to Winthrop.
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Jamie WeissHomebrewer, Recognized BJCP Judge, aspiring Certified Cicerone Archives
November 2023
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