Cujo CPA - Friday, September 16, 2016
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| THUCKY |
CUJO CPA
22 lbs. OiO
1.19 lbs. Toasted Wheat Flakes
1 lb. Crystal 40 - ( Breiss )
28.35 grams Magnum - 13.20 % AA - 60 min.
85 grams Cascade - 6.9% AA - 0 min.
56.70 grams Ahtanum - ( 3.9% AA ) dry hopped - tossed on top, no bag.
WLP060 - US Blend
100% CITY
1.25 tsp. Yeast Nutrient - 10 min.
NO WHIRLFLOC - RAN OUT
O.G. - 1.052
F.G. - 1.011
% - 5.4
SRM - 5
BU - 22
I can't seem to find whirlfoc in town. I may of found some irish moss, but didn't look too hard. Did a whirpool at the end, but not sure how it will work. No matter, it all will come out in the wash anyway. It is very hazy going into the fermenters. Sure is taking it's time to get going, 18 hrs. later with no visible sign of activity. Temp may be too low though, around 61 F. I set it for 64 F. Average temp was 64 F - 66 F. Temp strip only went down to 66 F. My temp controler needs to be re-calibrated but I don't know how to do it. Today is Sept. 27 and it is almost done, but still some activity going on. Not sure when the next brew will be. I have to work on the floor. It will be interesting to know how the city water will work with this beer. I am thinking on just using city water for all of my beers. I sampled for a gravity reading ( 1.011 ). Tasted too grainy but I only used 1 lb. of C 40. That seems weird. i mean if i used 10% maybe, but 4? I dry hopped with 2 ozs. each of those Ahtanum hops ( 3.9% AA ). There is a huge krausen of hops on top of the carboy. I'll let them sit there for a couple of days and then gently shake it to let them settle out. 4 days seems to be the timeline for dry hopping. The sample was grainy which hopefully will go away. I did not taste a harsh, astrigent taste which I got from using city/well water with no dark grains. I am surprised, but we will see. There is another brewer around here that used 100% city water for Pilsners will no ill affects. I have to try that this winter. This tasted like shit after I dry hopped. The BU was way up too, which surprised me. However, the cloying, grassy taste seems to be subsiding after a week or so. Still, this style of beer is off my to brew list for now.
* IMPORTANT UPDATE *
It is clearing up with no finnings. I am going to make a Pilsner from my not so GWM from Canada Malting. I think I will go with 50/50 water at the most. I am wondering if my PH is too high with 75% RO water. Never had a problem with pernament haze up to now. This beer has a harsh flavour after 2 weeks after kegging. I know now that is a water problem. 50/50 for now on.
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