Brewing this weekend

[Jason s]

Hi fellow brewers.

I'm hoping to get a brew on this weekend weather permitting. I have a brewed the david heath american pale ale and quite liked it. So I have changed it up a little and added 50g of crystal just for a bit of extra colour. I have also changed the hops and am going to have a go at my own schedule. I plan to dry hop the remaining hops on day 3 from what I have left. I would be grateful if someone could take a look and provide a bit of feedback before I start.

 

[Jason s]

Hope the screen shots help

 

[dave_77]

Recipe looks fine depending on how hoppy you want it to be.
If your looking for a high hop flavour/aroma it would need a dry hop. You mention a dry hop at day 3 but I can't see anything on the list. If you don't have any Mosaic/Citra left I would use a completely different hop for bittering and use all of the 60/15/5 min additions for dry hop .needs probably 100g dry hop.
Also do you have any lactic acid as PH is ok but could be a little. Lower towards 5.2.
Hope this helps

 

[Jason s]

Recipe looks fine depending on how hoppy you want it to be.
If your looking for a high hop flavour/aroma it would need a dry hop. You mention a dry hop at day 3 but I can't see anything on the list. If you don't have any Mosaic/Citra left I would use a completely different hop for bittering and use all of the 60/15/5 min additions for dry hop .needs probably 100g dry hop.
Also do you have any lactic acid as PH is ok but could be a little. Lower towards 5.2.
Hope this helps

Thanks dave.

Do you mean 100g total for a dry hop or 100g of each. I have some centennial to use as a bittering hop and also some lactic to bring the PH down a bit.

 

[dave_77]

Yeah I would use the centennial for bittering . Keep you whirlpool the same and then put all of your Mosaic and Citra that's left in dry hop. 100g dry hop on your batch size under 5g per litre so I would say that is starting point for hoppy beers.
One thing I noticed you are using Kviek.
If your using a fermentation fridge to control the temp I would wait to dry hop until after fermentation has finished as I personally wouldn't add dry hops at 25-35c. If your chilling down before packaging I would dry hop at 15-20c for a few days before packaging.
If your not able to chill before then maybe stick with the whirlpool idea but just use all of your Mosaic and Citra in whirlpool and use centennial for bittering.

 

[Jason s]

Yes I have a fermentation fridge so will drop the temperature when fermentation is complete. Do you think the dry hops would be ok inside the fermenter during fermentation until I'm ready to drop them in.

 

[dave_77]

Yes I have a fermentation fridge so will drop the temperature when fermentation is complete. Do you think the dry hops would be ok inside the fermenter during fermentation until I'm ready to drop them in.

I would wrap them up and keep the dry hops in the freezer or normal fridge temps until ready to dry hop.

 

[Jason s]

I would wrap them up and keep the dry hops in the freezer or normal fridge temps until ready to dry

 

[Jason s]

Thanks dave. I will dry hop when fermentation is complete then.