"Hops burst" is a process of using all late addition hops and no early/bittering additions. I did do a FWH since that was recommended in the recipe, but all of the rest of the hops are at 15 minutes, during whirlpool, and later some dry hops. It sure smelled good!
I'm also doing an experiment on this batch. I want to increase my fermentation capacity, but I really don't have room for another fridge or freezer. So I'm thinking to ferment in plastic bags. I should be able to ferment two 10 gallon batches in the same freezer since the bags will fit in the freezer better than the buckets, less wasted space. The experiment is I'm using Costco trash compactor bags. As far as I can tell, these should be food grade, but they've never been tested for compliance with the FDA rules since they aren't intended for food storage. I'm fermenting half of this batch in a bag, half in a regular bucket fermenter. I'll post some brewday pictures in another post.
|Batch Size||10.061 gal||Boil Size||12.561 gal|
|Boil Time||90.000 min||Efficiency||70%|
|ABV||5.6%||Bitterness||43.8 IBU (Tinseth)|
|Color||8.8 srm (Morey)||Calories (per 12 oz.)||194|
|Pale Malt (2 Row) US||Grain||20.000 lb||Yes||No||79%||2.0 srm|
|Munich Malt - 10L||Grain||2.000 lb||Yes||No||77%||10.0 srm|
|White Wheat Malt||Grain||1.250 lb||Yes||No||86%||2.0 srm|
|Biscuit Malt||Grain||1.000 lb||Yes||No||79%||23.0 srm|
|Caramel/Crystal Malt - 60L||Grain||1.000 lb||Yes||No||74%||60.0 srm|
|Magnum||13.5%||0.500 oz||First Wort||90.000 min||Pellet||11.3|
|Amarillo||9.5%||1.500 oz||Boil||15.000 min||Pellet||10.1|
|Centennial||10.5%||3.000 oz||Boil||15.000 min||Pellet||22.3|
|Amarillo||9.5%||1.500 oz||Aroma||0.000 s||Pellet||0.0|
|Centennial||10.5%||1.500 oz||Aroma||0.000 s||Pellet||0.0|
|Citra||12.0%||2.000 oz||Aroma||0.000 s||Pellet||0.0|
|Meridian||6.7%||2.000 oz||Aroma||0.000 s||Pellet||0.0|
|pH 5.2 Stabilizer||Water Agent||Mash||2.029 tsp||0.000 s|
|Wyeast - London Ale III||Ale||Liquid||0.528 cup||Primary|
|Conversion Step, 68C||Infusion||8.344 gal||164.983 F||154.400 F||60.000 min|
|Final Batch Sparge||Infusion||7.500 gal||181.376 F||165.200 F||15.000 min|
- Add 20.000 lb Pale Malt (2 Row) US, 2.000 lb Munich Malt - 10L, 1.000 lb Caramel/Crystal Malt - 60L, 1.250 lb White Wheat Malt, 1.000 lb Biscuit Malt to the mash tun.
- Bring 8.344 gal water to 164.983 F, 7.500 gal water to 181.376 F for upcoming infusions.
- Add 8.344 gal water at 164.983 F to mash to bring it to 154.400 F (152F actual). Hold for 60.000 min. Added 1.5 tsp lactic acid to bring pH to 5.4.
- Add 7.500 gal water at 181.376 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Do first wort hopping with 0.500 oz Magnum,.
- Bring the wort to a boil and hold for 60.000 min.
- Put 1.500 oz Amarillo into boil for 15.000 min.
- Put 3.000 oz Centennial into boil for 15.000 min.
- Stop boiling the wort.
- Steep 1.500 oz Citra in wort for 0.000 s.
- Steep 1.500 oz Meridian in wort for 0.000 s.
- Steep 1.500 oz Centennial in wort for 0.000 s.
- Steep 1.500 oz Amarillo in wort for 0.000 s.
- You should have 11.061 gal wort post-boil. You anticipate losing 1.000 gal to trub and chiller loss. The final volume in the primary is 10.061 gal.
- Cool wort and pitch Wyeast - London Ale III Ale yeast, to the primary.
- Let ferment until FG is 1.016.
- Transfer beer to secondary.
Dry hopping will be with 1 oz Amarillo, 1.5 oz Centennial, and 2 oz Citra.
March 24, 2014, racked to secondary. Harvested about 3 pints of the yeast, which always looks great. After 1272, I think this London Ale III is my next favorite ale yeast. The experiment with fermenting in a bag seems fine so far. No off-flavors that I could detect from the hydrometer sample. I'm actually a little disappointed in the flavor, not a lot of hop flavor and very little bitterness. Since there is a crapload of hops in this recipe, I expected more. I did add dry hops to the secondary:
1 oz Amarillo
1.5 oz Centennial
2 oz Citra