![]() ![]() Batch sparged with water that was similar except only 3 g of gypsum, and added 1/2 tsp of phosphoric acid. ![]() Mash water, 2 gallons filtered DC tap, 2 gallons distilled. It was nice to return after a week that included 1,700 miles of driving (Audrey's graduation, Cape Cod, Hill Farmstead 2nd Anniversary Party etc.) to a bright, refreshing, and wonderfully cold beer.ฤก.00 oz. The hoppy wheat spent the last week dry hopping in the keg, cold and on CO2 pressure, while I was out of town. Cohumulone along with humulone, and adhumulone comprise the alpha acids that when isomerized are responsible for hop bitterness the Hop Variety Handbook lists ranges for the amount of cohumulone in most hop varieties. ![]() I also find low-cohumulone varieties like Magnum provide less perceived bitterness compared to high-cohumulone varieties like Chinook. I'm not sure if the IBUs are actually lower than suggested, or if it is just a perception resulting from smooth bitterness. As a result, for this batch I targeted ~20% more IBUs than I would have with a standard bittering hop addition. I have been happy with the results of using HopShots, hop extract, to bitter a few recent batches (like my Nelson Nectar IPA), but I perceive the bitterness to be softer than the manufacturer indicates. For the dry hop I incorporated Calypso, a new-ish variety I had never used before. Its descriptors include pear and lemon/lime, hopefully perfect for a refreshing summer wheat beer. I know both Amarillo and Citra well, and they seemed like a good combination for the late boil addition. I decided to add varieties that contribute citrus and tropical notes. I wanted this beer to be hoppy, but with a profile that helps differentiate it from an extra pale ale. Wheat doesn't provide much of a distinct flavor of its own most of the character of German and Belgian wheat beers is from esters and phenols produced by their signature yeast strains. I had never made an American wheat beer in the mold of Three Floyds Gumballhead or Southern Tier Hop Sun, that is to say fermented with a clean ale yeast. I've brewed a couple of hoppy wheat beers in the past, but all of them have been variations on hefe weizen. Dark Saison III Tasting - Figs and Honey.Coffee "Oats in the Boil" Stout Tasting. ![]()
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