AG#35 Summer Lovin

[ArmChair]

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Today was a brew day, had a little problem, where I mixed up the 15 min hop additions with the 5 min hop addition, so this is going to be very hoppy at 78ibu!
Name: Summer Lovin


Grain Bill:


2000g Marris Otter 45%
2000g Lager Malt 45%
445g Torrifeid Wheat 10%


Hops:
20g Chinook 13.85% 60min
30g Chinook 13.85% 15min
30g Citra 14.5% 15min
20g Saaz 3.48% 15min
20g Citra 14.5% 5min
15g Citra 14.5% Dry Hop
Irish Moss 15min

Mash at 68°C for 90 minutes
Boil for 60 min.

Yeast: Nottingham Ale

Ferment at 18°C
Brew to 23 litres
IBU: 78

SG: 1044

 

[ArmChair]

80g hop addition

 

[ArmChair]

Well its now day 5....
The citra really stands, and smells amazin!

Gravity reading was at 1012.
So I decided to dry hop the last 17g of Citra I had, and also up the temp from 18c to 20c

 

[testudobrew]

Looks good Arm chair.

I'm a fairly new brewer an I was looking to do a pale ale using half MO and half lager malt to get a clean malt background for my beer to be very hop forward. I'm interested to know what was your mash process with using the lager malt?

Also do you get much from the saaz addition with with the citra being a very strong late addition?

Peace.

 

[ArmChair]

Looks good Arm chair.

I'm a fairly new brewer an I was looking to do a pale ale using half MO and half lager malt to get a clean malt background for my beer to be very hop forward. I'm interested to know what was your mash process with using the lager malt?

Also do you get much from the saaz addition with with the citra being a very strong late addition?

Peace.

Hi there,


For the mashing process, I blended the malts together I'm a fermenting vessel then doughed them into the mash tun and gave them a good old stir! Mashed for 90 minutes at 68c. Then I sparged as normal. My efficiency for the 23 litres was 74% I think.

As for the saaz, at this early stage I can not detect it. However it was just a user up anyway. I'm hoping there will be a back ground hint of spice.

 

[testudobrew]

I've been told that when using pilsner it best to boil for over 75 min to get rid of the Dimetyl sulfides (dms) which causes off flavours, have you experienced that before?

 

[ArmChair]

I've been told that when using pilsner it best to boil for over 75 min to get rid of the Dimetyl sulfides (dms) which causes off flavours, have you experienced that before?

I dint use Pilsner malt.

I bottled this today, it finished at 4.4%abv, its a real tasty brew and hopefully a winner