AG#56 - C.N.S Hops² (with pics now)

[WishboneBrewery]

C.N.S Hops² Just a slight hiccup, and subsequent name and hopping change, not a major problem just a bit more bitter than planned

Fermentables:
Pale Malt - 78%
Vienna Malt - 10%
Cara Red - 4%
Crystal Malt, Extra Dark - 4%
Cara Munich Type III - 4%

Hops:
Citra Whole 9.5 % @ 60 mins - 30g
Nelson Sauvin Whole 11.3 % @ 60 mins - 40g
Simcoe Whole 12.9 % @ 60 mins - 20g
Citra Whole 13.8 % @ 0 mins - 25g
Nelson Sauvin Whole 11.7 % @ 0 mins - 41g
Simcoe Whole 12.2 % @ 0 mins - 20g

Final Volume: 23 Litres
Original Gravity: 1.057
Final Gravity: 1.015
Alcohol Content: 5.5% ABV
Total Liquor: 33.8 Litres
Mash Liquor: 13.2 Litres
Mash Efficiency: 80 %
Bitterness: 94 EBU
Colour: 55 EBC


AG#56 - C.N.S Hops² by pdtnc, on Flickr

AG#56 - C.N.S Hops² by pdtnc, on Flickr

AG#56 - C.N.S Hops² by pdtnc, on Flickr

AG#56 - C.N.S Hops² by pdtnc, on Flickr

AG#56 - C.N.S Hops² by pdtnc, on Flickr

AG#56 - C.N.S Hops² by pdtnc, on Flickr

A fun brewday with a selection of homebrewed and bought beers thrown in

[simple one]

Took me a while to figure out what CNS was!

[WishboneBrewery]

ha ha, its pretty simple really, the slightly better write-up is on my Blog http://pdtnc.wordpress.com/2011/05/28/a ... ops%c2%b2/

[WishboneBrewery]

*Update*
This is a week-ish in the bottle so far, so a very early taster. Dropped bright and is a lovely amber-red colour.
It has a very full on juicy fruit aroma followed by a good fruitiness in the mouth and a smooth teeth sucking / coating bitterness, maybe just a tiny hint of alcohol warmth.
The flavour is one that lingers on the pallet, bitterness is quite balanced and the body good.
I think you get a bit of malt on the nose too.

Aroma = Spot on.
Flavour = Just a bit green, one more week and it will be getting good.
Bitterness/Body = balanced, maybe it will dry out as it matures.

[WishboneBrewery]

Just having one of these now...
Fooking Fantastic!!!!!!!!!!!!!!!!!

[phatboytall]

Comparable to some of the Kernal Beers you've had?

[WishboneBrewery]

Different, maybe a touch less bitter (I think I must get fairly crap utilisation, one day I'll get some beer tested so I can actually brew to a real EBU)

But Very nice to my tastes

[Lewy]

pdtnc - this looks tasty as fk. What temp did you mash at, and what yeast, and were these the contributing factors that led to the FG of 1.015? I'm brewing a hugely hopped APA in a couple of weeks and want to keep a bit of body to balance it. My SNPA clone (mash at 67deg) started at 1.060 and went all the way down to 1.006 using WLP001, further than I'd hoped, any pointers you can give me?

phatboy - great blog post on The Kernel btw, learnt more about my favourite brewery, half way through a crate of their mixed beers

[WishboneBrewery]

It is tasty as...
It actually finished at 1012, Mashed at 67c for 1 hour, Yeast was US-05 pitched dry at 18c. I didn't hit my target OG so that will influence the FG stated in my recipe, and there is 12% worth of Crystal-esque malts which will also help the body.

[Lugsy]

That does sound pretty good pdtnc, I think I might have to steal your hop schedule for my next brew! Now that I've started treating my water I think I can probably do an OK pale and I've got a beer sat on US05 that I'll be bottling on Saturday so I can pitch straight onto the yeast cake

[WishboneBrewery]

my Hop Schedule is about as simplistic as you can get, I've been trying to see how much flavour you get with just a flame-out or 80c steep versus additions at 20/15/10/5mins etc from end.

You get lots of flavour, probably making the other additions a bit pointless and thus saving Hops or leaving you more to throw in at Flameout

[simple one]

Totally agree, been going this way myself. Plus I think it also gives you a better balance, matching flavour and aroma.

[Lugsy]

This sounded so good I had to shamelessly plagiarise the recipe about a month ago

I had to alter it to allow for the ingredients I had in stock:

Brewlength 23l

Grain:

Pale malt 78.2%
Munich malt 15%
Caramunich III 6.8%

Mashed at 67C for 90 minutes with AMS to adjust CaCO3 to pale profile, no other water treatment

Hops:

Citra 60 mins 15g
Nelson Sauvin 60 mins 20g
Simcoe 60 mins 25g
Citra 0 mins 20g
Nelson Sauvin 0 mins 30g
Simcoe 0 mins 40g

After the boil I chill in a bath of cold water for a couple of hours before straining through Voile in to the fermenter so the hops are steeping for a good while.

Fermented with second generation US05 at 20C
OG 1.057
FG 1.008
6.4% ABV
74 EBU
33 EBC

I'm drinking my first couple of pints now and this has turned out really nice, the hop schedule works really well - lots of flavour and aroma. Combined with the malts this doesn't taste like 6.4%, dangerously drinkable! I don't think I'll be bothering with earlier flavour/aroma additions now for American pales/ambers now that I've been introduced to this method.

Thanks for the inspiration pdtnc

[WishboneBrewery]

ahh, you made yours stronger...
Did you bottle any? I've still got half a crate of mine left if you fancy a swap

[Lugsy]

Yes I did a couple of bottles for a change, I'll happily swap you one