Looking for dry and crisp and mildly bitter - last version was a bit too bitter.
Brewed 6/6/21
Kept grain bill simple with just Pale and a pound of Vienna.
13g LA, ~12g CaCl, and 3g Epsom. Mashed around 5.5 and 150*, got down to ~5.1 in kettle.
1/4 oz Bravo around 45-50 mins, 1.5 oz Melon and 1oz Idaho 7 at ~2 mins (propane died), and 1.5 oz at FO and 1.5oz at 175* of a mix of Nelson, Riwaka, and Mosaic I believe (leftover from thiol trial).
OG is 1.049, which was a tad high due to lower volume. Pitched US04 with a starter that I attempted to prop up Imperial Juice but failed. May add some GMO wine strain mid-fermentation.
Chilled to 75* then put in the fridge, got down to 64* overnight. Already going after just 12 hours or so. Going to ramp up to 67-68* for a couple days, then pitch wine yeast and sit at ambient. Looking to get down to 1.010-11 or so.
Went to keg but there was floating hop gunk so cold crashed for a week or two.
OG 1.011
Something went seriously wrong with this while in the keg. We didn't drink it for a few weeks and when I poured a beer, it came out dark brown. It was super savory and gross - almost threw up. I'm going to have to dump it.
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