Brew day notes (4/23/2021):
Mash started at 158F and ended at 150F
Hopstand started at 165F and ended at 155F
2.75 gallons into fermenter
OG was low at 1.050, adjusted FG to shoot for is 1.005-1.010
Into fermenter perceived bitterness is low, has a very balanced flavor
Color was spot on
Dry hopped 0.5oz each on 4/26/21
Fermentables
71% - 2-Row - US
5
37
1
Mash
7% - Flaked Wheat - US
0.5
35
2
Mash
7% - Flaked Oats - US
0.5
37
1
Mash
14% - Caramel/Crystal 20 - US
1
35
20
Mash
Hops
Simcoe
0.4
Pellet
Boil
60 min(s)
13
29.0
Citra
0.25
Pellet
Boil
10 min(s)
12
6.1
Motueka
0.25
Pellet
Boil
5 min(s)
7
1.9
Simcoe
1.5
Pellet
FlameOut
0 min(s)
13
0.0
Citra
1.5
Pellet
FlameOut
0 min(s)
14.2
0.0
Motueka
1.5
Pellet
FlameOut
0 min(s)
12
0.0
Simcoe
0.5
Pellet
DryHop
3 day(s)
13
0.0
Motueka
0.5
Pellet
DryHop
3 day(s)
7
0.0
Citra
0.5
Pellet
DryHop
3 day(s)
12
0.0
Yeast
Wyeast London Ale III 1318
73%
Other Stuff
Yeast Nutrient
0.25
tsp
Boil
Mash Steps
mash
Direct Heat
150
60 min
Special Instructions
1.5 gallons water to start mash
2.add 3.5 grams of gypsum, 3 grams non-iodized salt, and 1 gram baking soda to mash water
3..25tsp of wyeast nutrients at 10 min of boil
4.hop stand at 180F as follows .75 each 30 min, .75 each 20min
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