Just brewed this on Memorial Day and it is quite delicious. Really tropical fruit forward with a bit of dank.
5.5 gal batch
12 lb Maris Otter
1.5 lb White Wheat
1.5 lb Oats
Mash at 152 for 60 min
60 minute boil
2 oz Idaho Gem @ 180 whirlpool
2 oz Strata @ 180 whirlpool
4 oz Idaho Gem @ dry hop day 2
4 oz Strata @ dry hop day 2
yeast: White Labs WPL007
2.4g baking soda
10.1g calcium chloride
0.9g epsom salt
3.4g gypsum
That looks damn tasty! And a tight turnaround too. Do you brighten in a keg?
Yes. I burst charged it at 40 psi for about 20 hours, then purged and dropped it down to 10 psi. It had a bit of greenery taste to it still, should be really good in a week or 2.
8oz is a huge dry hop charge. Sounds good. No boil hops?
No, just whirlpool at 180 for 30 min.
Nice. You might be able to cut your boil time way down if you wanted. Maybe a pain if you are already dialed in with your system efficiency and whatnot though.
@sopuli.xyz
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
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@sopuli.xyz
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
go to feed...
That sounds really good! Might have to try brewing a variation of this recipe (since I can only do extract).
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