From DIY DOG, converted to partial mash, replaced small amount of Crystal 350-400 L with 150 L, gravity came up short at 1.043, did this first one in distilled water with added minerals
Fermentables
12% - Maris Otter Pale - UK
0.5
38
3
Mash
30% - Cara Malt - UK
1.25
35
17
Steep
15% - Munich - UK
0.61
37
9
Steep
12% - Extra Dark Crystal 120L - UK
0.48
33
150
Steep
31% - Dry Malt Extract - Light - US
1.3
44
8
Extract
Hops
Nelson Sauvin
14.9997
Pellet
Boil
60 min(s)
11.3
22.1
Amarillo
9.9989
Pellet
FlameOut
0 min(s)
9
0.0
Nelson Sauvin
29.9994
Pellet
FlameOut
0 min(s)
11.3
0.0
Yeast
White Labs California Ale WLP001
72%
Other Stuff
Whirlfloc Tablet
1
each
Boil
Gypsum
0.007
kg
Boil
Calcium Carbonate
0.002
kg
Boil
Yeast Nutrient
0.001
kg
Boil
Mash Steps
Saccharification Rest
Decoction
65
30 min
Special Instructions
1.Add ground grain bill to 9 L or 149 F water for 30 mins.
2.Pour equal volume of 170 F water over grain bag into boil pot with 4 gals of 170 F water.
3.Add hops at 60 mins and at flame out. Hold for 20 mins before cooling.
4.Top off to 19 l in fermentor, ferment for 2 weeks and keg.
Really caramel up front, with nuttyness and then a dry, almost astringent finish. Not unpleasent, but unexpected from something that has good round mouthfeel up front. Maybe some tannins got in there during the mash/steep. Could up the hops slightly - Nelson Sauvin character is hard to detect.
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https://brewgr.com/Media/img/mug/21_d.jpg
https://brewgr.com/Media/img/mug/21_t.jpg
Crystal is huge, but not in a caramel way, more astringent like a loaf of rye bread. Less sweet than my ideal, hopping is indistinct.
3/5/2017 5:45:58 AM