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Title: Vienna Rose |
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| Boil Size: 7 Gal |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 2.333 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/20/2019 02:47 AM |
Notes: 1 L yeast starter with WLP001 made 18 hours prior to pitching
started boil with exactly 7 gallons wort @ 1.060
wort gravity 1.066 20 min into boil, volume 6.8 gallons
finished boil volume 6.0 gallons
performed 15 minute whirlpool/hopstand (pulled off ice @150--> was more like 144 in whilpool) with 2 oz mosaic
used paint strainer bags to remove all hops and trub when pouring into fermenter
6 gallons post boil-->1.070 gravity
added back H2O to-->1.064/5
so this is 1.064/5 in 6.2 gallons of water final
decanted off most of yeast started, swirled, and pitched yeast at bottom mixed up with liquid
pitched on 7/19/19 @ 4 pm
suprisingly down to 1.025 after 52 hours-->performed D-Rest and opened fridge to 71 degree basement air
Aroma of sample is extremely tropical fruit--> decided to dry hop now during end of fermentation since aroma is already so pungent-->decided to sacrifice some hop aroma and flavor for risk of O2 exposure since already such a pungent nose
so pitched dry hopped 3 oz mosaic in sanitized paint strainer mixed with sanitized marbles to weigh it down and tied off with 3 pieces of sanitized floss and pitched 54 hours after pitching with grav about 1.025/4
oh no. 72 hours since pitching-->1.021. Minimal signs of fermentation activity. Could be that I destroyed enzymes with that heat spike or I underpitched bc I decanted off the starter (no blow off for the entire fermentation=weak?). So pitched an entire new sachet of WLP001 to account for underpitch if thats it. Yes, oxygen is exposed but with added yeast they should purge that O2. Idk... this is weird.
following morning bubbling 1x/7 seconds but SG 1.021. no movement. taste is too big, cloying sweetness noted. had to dry this thing out--> pitched 1.5 lbs of cane sugar. well see....
then 1 day later pitched 15 crushed tablets of beano -->following morning SG 1.0165 SO SOMETHING IS FINALLY WORKING!!!
2 days after that to 1.012, slight bubbling but decided enough is enough
cold crashed in temp controlled white fridge x2 days and got down to 40 F
transferred to keg at temp 40 degrees, added 1/2 tsp of gelatin mixed with 1/4 cup water 150 degrees per brulosophy method. Netted about 4 gallons in keg. Decided bc ABV way high and FG not terribly low, would dilute back with roughly 1 gallon water to get keg full 5 gallons
so by my calculations should be:
1.012 FG-->1.0096 FG
1.076-1.012=0.064x131.25=8.4% ABV before dilution
-->6.72% with dilution
taste is very nice, its cold so not getting as much of the tropical notes. Has a nice "bite" of more of a resinous character than i picked up before so maybe the tropical notes are fading a touch and the more resinous notes are coming through ("slight piney"?)
either way its nice....
after about 5 days in carboy it was getting very clear pale colored, could see though it in glass
excellent beer. tastes more like a pale ale though. not much bitterness at all, very easy drinking. however, i wanted an IPA like beer so decided to dry hop since I really didn't dry hop in the traditional sense (i just added hops at end of ferm)
added 4 oz dry hops to keg and put them in paint strainer tied off with floss to retrieve it from lid if I wanted to (floss extended out of the keg)
roughly 8 hours after dry hopping, night and day difference in flavor more so than aroma even--> bitterness definitely increased drastically and a bitterness bite definitely exists now. also, clouded the hell out of the beer so it's no longer clear. We will see how this progresses....
clouded up the beer considerably in the days following the dry hop but then began to clear again. excellent flavor and aroma. Incredibly fresh and clean tasting. Mom loved it and so did dad. I think it's excellent too! |
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