4 Dog Pub Ale - Friday, July 17, 2020
Got my Chinook hops on Sunday and ordered my grains the same day. I ordered them in February and it took this long to get them because of Covid 19. The worst year for bloody everything, they should wipe it from the history books. At least I don't have to scrimp on the hop additions, the sky is the limit. I ordered 5 lbs. but should of ordered 11 lbs. Next year.
INGREDIENTS
22 lbs. 0i0.
1.5 lbs. Munich I
1.5 lbs. Victory
1.31 lbs. Wheat
Chinook - 11.5 AA - 32 g at 60 min.
Chinook - 11.5 AA - 30 g at 20 min.
Chinook - 11.5 AA - 30 g at 15 min.
Chinook - 11.5 AA - 30 g at 10 min.
Chinook - 11.5 AA - 30 g at 5 min.
Chinook - 11.5 AA - 113 g dry hop
US-05 - 35 g
PH - 5.50
Water Profile - Yellow Balanced
Will go to yellow dry if this doesn't agree with my hop schedule. I have done IPA water profiles and they all tasted odd. Will start here and work my way up. I don't want to go
higher than 150 ppm for sulphates but will go there if needed. This is the style I am brewing for the next few months so I have to be patient and tweek it along the way.
O.G. - 1.057 - 86%
F.G. -
% -
SRM - 5.4
BU - 40
BREW DAY NOTES
An uneventful brewday. Started at 4 am. I over shot my mash temp and had to wait 45 min for it to cool down because of the temp in the garage at 81 F even early in the morning. Got done at 11 am but clean up was quite hot in the sun, but I got it done. Wort tasted fine, lots of BU and Chinook aroma. Don't forget the dry hops!!! Temp only got downs to 74 F. My well water seems cold, but I can't seem to get it down to 66 F. Tossed in the fridge and will wait for pitching temp.
ADDED US-05 THE NEXT MORNING
Day 1 - Added yeast at 8 am.
Day 2 - No activity. Tightened the clamp, still nothing. Checked under the corny lid and it was indeed
fermenting. Adjusted the lid and it is bubbling away now. Doesn't take much to loose the
vacuum. It stopped again. I took the clamp off and re-aligned it. It wasn't out much at all, like
1/8". Doesn't take much. Working again for now.
Day 3 - Going good this morning. No foam yet to the blow off bucket. Smells good.
Day 4 - Same activity, going real good, no blow off yet.
Day 5 - Same.
Day 7 - Dry Hopped with Chinook - 113 g. It was slowing down a lot on day 6, so I added the primary
addition just to keep some co2 in to help with oxidation. Will go to day 5 and then keg it if it is
done. Will not keg if there is any activity. I can make more beer and use the keezer and carboys.
Day 8 - Done. Keg sometime next week. Day 10 - 14? Maybe. This is either really done which is odd
for me, or I have a high FG. Too much of a hassle to check. I want a closed transfer all the way.
Day 10 - Seems to still active. Quit after a day or so when adding dry hops, now it is still bubbling. I
want to get 2 Robobrews in, so I may move my wine if this just keeps going and going.
Day 11 - Still fermenting. Will keg on Day 13, 14. Can't let the dry hops sit in there longer than
7 days. Should of known US-05 is a slow fermenting yeast.
Day 12 - Same, but kegging today as soon as I get my tank of C02. I will check the gravity before
kegging it incase it is at like 16 or higher.
Taste After A Week Or So
Clearing up well with no gelatin on Aug. 4. I still don't taste any Victory Malt or even Munich Malt. I know it is the big system which doesn't or never has picked up the specialty malt like Mr. Robobrew does. Sometimes that is good, sometimes not. It is still holding the hop BU, but the aroma is fading a bit. That is why I need to get a maltier background when using the big system. All in all, this tastes fine to me. More like a hoppy Blonde Ale. I will see how Mr. Robobrew does with this style of beer in a couple of weeks from now. I will not order any supplies for now until I keg the next 2 brews to decide on what grains to buy.
UPDATE
This is the only one so far that has not had an off flavour. I guess I will go with this recipe in September when my Marzen and Helles are kegged.
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