« on: January 12, 2017, 01:31:47 PM »
Okay, so back to the trifecta mix. I remember you saying that Ascorbic acid is affected by UV, Bryan. How so? The AA I bought from the brew shop came in a clear bottle with a label. How is this going to affect the ascorbic's ability to scavenge O2 and what potential side affects will this have?
I have a pale ale brewed with the trifecta mix that I just kegged up and it tastes like grapefruit juice with maaaybe a salty/minerally character. Not sour but definitely has a bitterness like fresh squeezed juice...it's not what I was expecting. The only thing changed was from SMB to the trifecta mix. I'm trying to pinpoint what would be up with this, whether it's just too young yet or what.
Here's the recipe and notes:
Brew Type: All Grain Date: 1/2/2017
Style: American Pale Ale Brewer: Jesse
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 6.48 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Beersk Brewhouse
Actual Efficiency: 71.11 %
Taste Rating (50 possible points): 50.0
Ingredients Amount Item Type % or IBU
11 lbs Vienna Malt (3.0 SRM) Grain 97.78 %
4.0 oz Special B Malt (120.0 SRM) Grain 2.22 %
0.50 oz Blend [10.00 %] (60 min) (First Wort Hop) Hops 22.4 IBU
1.00 oz Blend [10.00 %] (15 min) Hops 10.9 IBU
1.00 oz Blend [10.00 %] (10 min) Hops 8.1 IBU
1.00 oz Blend [10.00 %] (5 min) Hops 6.8 IBU
1.00 oz Blend [10.00 %] (0 min) Hops -
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.055 SG (1.045-1.060 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity: 1.009 SG
Estimated Color: 7.9 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 48.2 IBU (30.0-45.0 IBU) Alpha Acid Units: 15.0 AAU
Estimated Alcohol by Volume: 5.43 % (4.50-6.00 %) Actual Alcohol by Volume: 5.60 %
Actual Calories: 229 cal/pint
Mash Profile Name: Single Infusion, Light Body, Batch Sparge Mash Tun Weight: 0.00 lb
Mash Grain Weight: 11.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 0.00 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Mash In Add 18.00 qt of water at 162.2 F 153.0 F 60 min
Sparge Add 14.00 qt of water at 189.5 F 168.0 F 5 min
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.3-2.8 vols)
Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Preboil mash and sparge water. Mix 1.5oz each of simcoe, chinook, cascade
Mash: 1.5g calc. chl., 1.1g gypsum, 1mL phosphoric, 1.665g SMB/AA/BtB (antioxin mixture - 45/45/10ppm)
Sparge: 1.2g calc. chl. 0.8g gypsum, .35g SMB/AA/BtB (antioxin mixture (45/45/10ppm)
Est. mash pH 5.3
Mashed in with 164-165F water slowly from below grains, stabilized around 151 or so. Used foil mash cap.
Nice egg drop soup hot break. Skimmed off the top.
Good brew session. Missed target OG by a bit, oh well. Fermenting in bucket at ambient temps, haus is around 64-65F. Chilled to about 66-67F, got a bit over 5 gallons in fermenter, lots of trub and break left. Pitched yeast then ran wort from valve into fermenter, aerated for a bit while it was mostly full. Brew session was around 5 hours.
1/3 - skimmed yeast
1/4 - checked gravity and it was already down to about 1.014! That's crazy. Was super cloudy and yeasty, hard to tell how it tastes. Going to let it finish out. Put on heat strip to warm up a bit.
1/8 - kegged, tasted good.
1/9 - put in kegerator on gas
1/11 - intitial samples taste off, not sure what the deal is but it just tastes weird, like minerally/salty.