Strangers
1.045 - 1.0??
27 IBU
??% ABV
The Malts:
15 lb Weyermann Pilsner
12 lb Flaked Wheat
3 lb Flaked Oats
The Hops
1oz Columbus (13.4% AA) -- 60 min
1oz Mandarina Bavaria (7.2% AA) -- 15 min
1 oz Polaris (18.4% AA) -- 0 min
Yeast
S-04 / One packet per 5gal -- Two fermenters
Fantome Hiver -- one fermenter
Water 1:1.3 qts:lbs
9.75 gallons
5ml Lactic Acid in Mash
Estimated Mash Ph 5.52
Notes:
This was supposed to be an easy brew day, but the first couple hours were some of the most stressful ever. The washer on the false bottom did not sit flush, letting enough grain to get through to clog the whole recirculation which made it a struggle to keep the mash at 150 (155 was the intended mash temp). I ended up resorting to rebuilding my old cooler* mash tun and transferring the entire mash. Run off was a bitch, a real slow bitch. Enough was different with this beer, I decided to hop it differently and plan to brew the beer for barrel aging later.
Strike Temp - 166 - Aiming for 155, but pump issues.
Mash Temp - 150
First Runnings - 4.25 gal (it was a struggle) 1.072
Total Boil - 18 gal
Preboil Gravity - 1.038
O.G. - 1.045 - 15.5 gal
*There was a bit of a mildew smell early in the mash, but it faded. I had to make decisions on the fly. It sucked.
5 comments:
DAS Haint (fantome)
1.7.17
1.008
Flavors of young sourness see if gravity continues to drop. Added one ounce Hungarian medium toast cubes.
After cold crashing for a couple of weeks, transferred one Keg & dry hop with one ounce Nelson Savin(11.7%) one and a half ounces Mandariba Bavaria (7.2%).
Beer has a nice bitterness and a sort of lemony rainy Aroma and taste. This will stand up well to dry hopping I think.
Dry hopped beer is kind of a dud. Way to grassy, which is a shame. I still have another tag that I think I am going to add some sort of dregs. Haint is very encouraging. Already dry and funky with wood coming on. May use Fantome dregs on other keg.
DAS haint is a little better now. It is a little bit Bland in the Finish, but carbonation could help that later. I think this is ready to keg whenever now.
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