Juicey Brucey
The brewery has been offline after moving out of Boston. Last year, I did get things sort of set up in Florida and brewed once. This year I made more progress and planned 2 brews for the weekend. This brew is my Double Down, after Dianne reminded me it was the anniversary of my dad’s passing. These will likely be the only two sessions I do as we return to Nantucket in April. Since I no longer have my walkin refridgerator, I purchased a KOMOS double-wide kegerator with a 6-tap T-Bar tower. Really excited for this to show up. Not so excited about the shipping cost.
Grain Bill
25lbs 2-row Pale Malt
3lbs Wheat Malt
2lbs Flaked Wheat
1lb 8ozs Flaked Oats
.75lb Table Sugar (Added with dry hop)
1lb rice hulls
1oz Amarillo @ 30mins
1oz Amarillo @ 15mins
1oz Citra whirlpool for 15mins @ 194F
2ozs Galaxy whirlpool for 15mins @ 194F
6ozs Amarillo whirlpool for 15mins @ 194F
4pkgs (8 billion cells) Juice yeast
5ozs Citra dry hopped
4ozs Galaxy dry hopped
2ozs Amarillo dry hopped
Water
Added all the salts to the mash. Back in Weston the town produced monthly detailed water report. Down here in Vero, you cannot get this, so I am learning how to do this myself using the eXact iDip.
Added: 4.9g of gypsum, 0.7g salt, 5.6g epsom salt, 9.6g calcium chloride.
Target water: Ca: 105.4 ppm, Mg:56.9 ppm, Na: 65.8 ppm, SO4: 97.8 ppm, Cl: 172.0 ppm, HCO3: 0.0 ppm.
Brew Notes
This is the second time I used the Blichmann Brewing Controller. Still have some kinks to work out as the RIMS offset also impacts the boil temp. I also need to refine my overall setup for the controllers (too many cords and plugging and unplugging). Last year, when I brewed the same beer, I had issues with brewhouse efficiency, and I had the same issue this year on this beer (ran at 45%), but not on my raspberry saison (ran at my normal 68%).
