First the Chocolate Porter brewed last Sunday. The grain bill consisted of pale malt. Briess Special Roast,Caramel 80 and 120, and chocolate malt. I've been adding some CaSO4 to all the beers here just to make sure the yeast get enough calcium, so that want into the mash tun as well. The mash went really well with the temperature, ph and yield all spot on.
Hops were Cluster for bittering, Willamette for flavor, and a late 'hop' addition of cocoa powder for chocolatey goodness. I can't wait to try some.
Yesterday we took another crack at the Hop Tornado IPA and it went really well. I upped the grain bill with more pale malt and pulled back on the caramel malts to really focus the flavor on the hops. I did add a little special roast to provide a little malt backbone without adding sweetness.
The hop schedule featured six different additions of Glacier, Cluster, Cascade and Centennial at different times and in different combinations. As if that's not enough we'll be dry hopping with Cascade and Centennial in the secondary.
The ph of the mash was a little high at 5.6, but I was happy with the original gravity of 1.063. This puts us solidly in IPA range and with a few tweaks the next batch should be a little higher. I think our runoff problems are behind us.
Next week - Steam Beer
1 comment:
Thoughts thunk whilst reading what you thunk:
Thanks for posting all this, glad I stumbled upon it! Will totally add to the satisfaction of opening my Oatmeal Stout growler this weekend.
Enough of us brewers out here who'd appreciate this, if only more knew about it. Will do the word of mouth thing!
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