Northwest Fresh Hop 2017 Brew Session

Brew Session Info

9/6/2017
(Include any important notes from brew day until tasting)

Brewed with my new plate chiller. It was a small learning curve. The biggest detail is that I can't let the kettle valve be full open as it only takes it down to 95F or so from 180F. As a result, the Denny's Favorite yeast batch was probably in the carboy in the mid-90s when I pitched the yeast, which doesn't really concern me too much as yeast proofing temps go up to 105F; even still, it may promote too many esters and downplay the hops. The Imperial Dry Hop yeast batch was down in the low-80s when I pitched, so it will be interesting to compare the fermentations. Overall, the plate chiller is nice from the standpoint that it's one extra link when draining the kettle to get immediately chilled wort, but it is slow as well as messy. Time-wise, I'm not sure that I saved anything. Mess-wise, I want to put it in a shallow container next time I brew to catch all of the spill that results when taking off the connexions. 5.5 gallons in PET carboy with Dry Hop yeast, 6.15 gallons in glass carboy with Denny's Favorite 9/7/17 - Adjusted recipe based on actual results: 93% efficiency seems a bit excessive, but I'm happy if those are truly the results. Primary fermentation is done in both tanks. 9/21/17 - I have enough bottles for 5.5 gallons so I will be bottling the Dry Hop batch. Will prime to 2.5 volumes, so 4.85oz of dextrose. Taste from hydrometer is okay, not as much hop presence as I'd've thought. Hopefully the carbonation will increase hop aroma. We shall see. 9/29/17 - I am bottling the remaining 6 gallons. I tried one of the Dry Hop batch and didn't pick up as much hop as I wanted. As such, I have 0.5oz hop hash left over from a brew and I will add this to the bottling bucket after I bottle 12*22oz, so a little after 2 gallons of 6. Bottled at 2.5 volumes, so 5.3oz of dextrose. The Denny's Favorite yeast batch is better as there is less fruitiness hiding the hop character, at least when it's not carbonated. My pycnometer measured FG of 1.008 while the hydrometer measured 1.012. I'll go with the hydrometer reading for now.

Water Infusion

Brew Session Specific

23 lb kg
70 °FC
154 °FC
1.35 qt/lbl/kg
60 min.
10 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

15.38 gals liters
9.60 gals liters
8.01 gals liters
166.06 °FC
166.06 °FC
4.56 gals liters
7.37 gals liters
11.70 gals liters

Mash / Boil

Mash

5.3 PH
154 °FC
154 °FC
60 minutes

Boil

1.060 1.062 (estimated)
12.6 gallons liters 11.70 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
12 gals liters

Gravity Estimates

Based on boiling 12.60 gallonsliters at 1.060 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.065.

You wanted an OG of 1.068. It looks like it will be under.

Fermentation

11.65 gallons liters 11.65 (gallonsliters estimated)
1.068 (1.068 predicted)
1.012 (1.017 predicted)

Conditioning

9/29/2017
10
Dextrose
5.3 oz g

Tasting Notes (3)

CheeseNips

Tasted on 10/10/2017 by CheeseNips

Notes:

Denny's Favorite Hop Sludge - aroma is citrusy hops and bready yeast. Color is dark orange, and hazy. Pours with a finger of foam that is slow to dissipate. Flavor is citrus hop forward and slight vegetal hint, followed by bitterness and then a little sweetness from the malt. I'm really focused on diacetyl flavor but can't taste any. I really like this, but would prefer a different hops, like a piney, resinous one. I think that the dry hop yeast with a piney hop bottle addition would be a great combo, so that's what I'll do next.

CheeseNips

Tasted on 10/8/2017 by CheeseNips

Notes:

Denny's Favorite yeast - pours hazy, dark orange with a finger of foam that dissipates quickly. Aroma is malty sweetness with a definite lack of hops. Taste is bready like a pretzel and slightly yeasty like church wine. Flavor is totally absent of hops. What's really troublesome is that there is a hint of diacetyl, though I wonder if the hint of butter is due to the very malty character of the beer; considering that the dry hop yeast version has no diacetyl hint, I'd like to think this is just from the malt character. Mouth feel is good, so the mashing technique is fine. I don't care for this beer really at all, and it certainly doesn't reflect a fresh hop character, though it is drinkable.

CheeseNips

Tasted on 9/29/2017 by CheeseNips

Notes:

Dry hop yeast - pours hazy, dark orange. Good foam, slightly off-white. Aroma is yeast - slightly bready - and light orange citrus. Flavor is orange citrus and malt sweetness. There is also a sharpness from CO2 nucleation. The mouth feel is slightly silky. Not knowing what to expect from these hops, I think it's a good beer. The absence of bitterness is noticeable but not unexpected entirely given the late additions for the fresh hops. This beer is better than average, and is a good, fruit juice pale ale. If there were more typical spicy hop presence in the aroma and flavor, this would be a 5 star beer. I am anxious to see if the Denny's Favorite yeast with the hop hash bottle addition will fit that bill.

Recipe Facts

Northwest Fresh Hop 2017
American Pale Ale
  • 11.65 Gallons Liters Batch Size
  • 12.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.068 OG
  • 1.017 FG
  • 56.7 IBU (tinseth) Bitterness
  • 0.83 BG:GU
  • 7.1° SRM Color
  • 93% Efficiency
  • 6.6% ABV Alcohol
  • 231 per 12oz Calories
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