Flaked oats are added for a creamy mouthfeel.
Rice shells added to make a better filtering.
Lactic acid: in mash for lowering PH (in this brew we added 50ml lemon juice instead)
Citra: Citrus, passion fruit
Hop stand: Chill the wort to 75c, then make a whirlpool and add the flame out hops. Let it step for 10 minutes with lid on. Then chill down to 20c.
Dry hop is added 6 days after fermentation started and stays in 5 days.
After that, the beer is ready for bottling.
BREWING
Equipment: Bulldog Master Brewer & Sparger
SET 1: 67 C, 10 minutes (mash in), 2200W
SET 2: 67 C, 60 minutes (mashing), 1800W
SET 3: 77 C, 10 minutes (mash out), 2200W
SET 4: 95 C, 15 minutes, (sparging), 2200W, 15 liters 78 C slowly 15-20 min up to 29 l of wort.
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
SET (1) 5: 105 C, 15 min (Rolling boil)
Remember yeast nutricient at 15 min!
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
SET (1) 5: 105 C, 15 min (Rolling boil)
Remember yeast nutricient at 15 min!
Chill wort to 70c before adding the flame out hops. Make a whirlpool before adding the flame out hops and then do a hopstand for 15 minutes with lid on.
Chill down to 22 and start racking over the wort to a sanitized bucket, keep chilling spiral in when racking.
Brewing day 20240630
1.Brewing day 20240501: 15g Centennial Instead of 33g, 15 Citra instead of 25, Chill wort to 70C before Simcoe flame out hops are added, M44 Instead of US05, Citra Instead of Mosaic in dry hop.
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