Notes: this is untitled / grand theft otto / nationale batch #5 - have not brewed it since april 2016.
this time im adjusting the efficiency to my new system, and just brought down the 2row but left the other grains the same. used to be citra at 15 minutes, replacing that with centennial. bringing the IBU down kind of a lot, down to 36. untitled 3 was 45. BU/GU is 80, slightly higher than UT3's 76. Keeping OG and ABV at 6% for now.
wanted to experiment with some other specialty malts but my notes indicate this version was pretty good last time, so we will try to make it similarly and see how it comes out on the new system before making any changes.
may look into treating the water...
this should use whirlfloc and i probably will cold crash it for at least couple days to try to clear it up a lot and get a nice clean taste.
other things to try : sugar to dry it up, mix in some centennial, try using vienna or munich or some other base malt. a little biscuit malt might be what youre looking for. first wort hopping (how does this not just turn into a long boiled bitter addition? just because it is removed during sparge and the hop particles are not actually boiled themselves?), WY american all ii, lowering IBU down even more to 30-35 (plus add more late addition hops?) |
