Freezer cleaner here. 14 gallon batch. Just hoping we have enough Pearl Malt left. The thought here is to get the majority of hop flavor and bitterness from flameout/FWH/hopstand. Only getting around 40ish IBU’s from bittering addition of Apollo.
Fermentable Amount Use PPG Color
Pearl (UK) 14.0 lb 43 % Mash 37 2 °L
Maris Otter Pale (UK) 14.0 lb 43 % Mash 38 3 °L
White Wheat (US) 3.0 lb 9 % 40 2 °L
Caramel/Crystal 10L (US) 1.0 lb 3 % Mash 35 10 °L
Hops Boil time: 90 min
Hop Amount Time Use Form AA
Apollo (US) 1.0 oz 1 min First Wort Pellet 19.5%
Simcoe (US) 1.0 oz 1 min First Wort Pellet 13.0%
Centennial (US) 1.0 oz 1 min First Wort Pellet 10.5%
Apollo (US) 2.0 oz 60 min Boil Pellet 19.5%
Apollo (US) 2.0 oz 0 min Boil Pellet 19.5%
Simcoe (US) 2.0 oz 0 min Boil Pellet 13.0%
Amarillo (US) 2.0 oz 0 min Boil Pellet 9.3%
Centennial (US) 2.0 oz 0 min Boil Pellet 10.5%
[2oz each of Apollo, Simcoe, Amarillo, Centennial 30 minute hop stand]
Dry Hop 1
Simcoe (US) 2.0 oz 5 days Dry Hop Pellet 13.0%
Amarillo (US) 2.0 oz 5 days Dry Hop Pellet 9.3%
Centennial (US) 2.0 oz 5 days Dry Hop Pellet 10.5%
Apollo (US) 2.0 oz 5 days Dry Hop Pellet 19.5%
Dry Hop 2 (keg)
Simcoe (US) 2.0 oz 5 days Dry Hop Pellet 13.0%
Amarillo (US) 2.0 oz 5 days Dry Hop Pellet 9.3%
Centennial (US) 2.0 oz 5 days Dry Hop Pellet 10.5%
Apollo (US) 2.0 oz 5 days Dry Hop Pellet 19.5%
Yeasts
Conan Yeast pitch and ferment at 66, ramp to 70 after 2 days
Didn’t see your target og & fg on there. My experience with Conan (cultured up from a four pack) is that some sugar is needed to make a drier IPA or IIPA. I think my greatest attenuation with my slurry has been around 75-78%. Given that, I put in some sugar to get my recipes to their target FG. Did this for a IIPA and finished around 1.014 which was great. Other beers probably could have used some sugar.
Not sure how you are deriving IBUs from first wort hopping, but do I lot of FWH and attribute isomerization to be equivalent to a 20 min. boil addition.
edited! Sorry thought I added those. Brewtoad is great because its free, but not great for a lot of other reasons…
Brewed this up this weekend, everything went great, we ended up a little higher on OG as we’ve been getting closer to 80% by recirc’ing the mash. Really psyched to have a hopefully easy-drinkin’ IPA (heady clone is just north of 8%, so it ends up being a sipper when it drinks like it or not…and it doesn’t…)
The only issue is we pitched about 3 week old Conan slurry and it still hasn’t taken off (will have been 48 hours since pitching this evening). The slurry might have been a little on the cold side, but we had about 100ml over what was recommended on mrmalty. Hopefully its just warming up and getting assimilated.
Also brewed my 100% brett saison on the 5 gallon system, and packaged 10 gallons of 1.5 year old flanders. Wohoo!
Had a sample of this three nights ago, and its excellent. Lots of real bright citrus, with an assertive bitterness, but zero astringency. Could use a bit more dank/pine to balance out the hop profile (CTZ or Chinook). Overall, just a really drinkable juicy beer though. Psyched to carb.
Pietro would you mind posting your stats for this beer? OG, FG and mash temps. I’ve also averaged about 77% attenuation with Conan, and I’d like to see 80%. :cheers:
OG 1.065 FG 1.013; single infusion mash @ 153, bumped sulfates to 233 with gypsum. I would shoot for 300+ next time. Fermented at 66 for 1 week then 70-72 for 1 week. Tasting pretty darn good at present.
