This brew primarily came from my own garden. Both the hops and chillies were grown over the past year. Bringing them together for an annual brew seemed like karma.
The hops this year were not as fecund as previous years. This may have been due to a lack of feeding during the season. I intend next year to go crazy with a nitrogen feed throughout the year.
The chillies however were more of success.
Strike temp was too low(59C).This was because the M2K got stuck and stopped prematurely. Causing the final heat to strike to not occur. I ended up adding 8 litres of boiling water to increase the mash temp to 65C. There was 27L of liquor in the MT so there was no need for a sparge temp. With grain absorption the pre-boil volume came to 23.75L.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 23 L | 60 min | 36.6 IBUs | 12.4 EBC | 1.066 | 1.016 | 6.7 % |
| Actuals | 1.048 | 1.011 | 4.9 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Pale Ale | 18 B | 1.045 - 1.06 | 1.01 - 1.015 | 30 - 50 | 9.9 - 19.7 | 2.3 - 3 | 4.5 - 6.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Maris Otter (Crisp) | 5 kg | 73.64 |
| Extra Pale Maris Otter (Crisp) | 800 g | 11.78 |
| Cara Gold | 470 g | 6.92 |
| Wheat, Malt (Simpsons) | 300 g | 4.42 |
| Pale Crystal Malt | 220 g | 3.24 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Cascade | 108 g | 60 min | Boil | Leaf | 3 |
| Crystal | 40 g | 15 min | Aroma | Leaf | 3 |
| Amarillo | 18 g | 15 min | Aroma | Pellet | 8 |
| Columbus | 10 g | 15 min | Aroma | Pellet | 14.3 |
| Bramling Cross | 100 g | 7 days | Dry Hop | Pellet | 7.2 |
| Cascade | 50 g | 7 days | Dry Hop | Pellet | 6.1 |
| Citra | 46 g | 7 days | Dry Hop | Pellet | 13.7 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsum (Calcium Sulfate) | 8.00 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 4.00 g | 60 min | Mash | Water Agent |
| Calcium Chloride | 2.00 g | 60 min | Mash | Water Agent |
| Chilis | 20.00 g | 7 days | Secondary | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale American (US-05) | DCL/Fermentis | 77% | 15°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 67.78°C | 75 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 19.44°C |
| Secondary | 10 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Notes
| Strike temp was too low(59C). Added 2L of boiling water @ 1420. This was because the M2K got stuck and stopped prematurely. Causing the final heat to strike to not occur. This bumped the mash temp up to 61. Added another 2L of boiling water to bring temp up to 62.8C. Added another 2L at 1445 to bump temp to 64. Since the sparge volume is only 9.6L I added another 2L of boiling water to take temp to 64.7 and skipped the sparge step. This means that there is 27L of liquor in the MT. With grain absorption this became a pre-boil volume of 23.75L Dry hopped on day 14. Added isinglass on day 18. Added 6-8 roasted green chillis on day 21 |
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