I brewed v1 today - not likely to be anywhere near the final recipe, but you've got to start somewhere
I'm enjoying the earthy (dank?) notes of Columbus at the moment, although it can be a little overwhelming, so I combined with Centennial to hopefully get a bit of citrus and Mosaic for some fruity (and a bit more earthy, perhaps). Not tried this particular combo but have used them all recently in other beers and I am hoping they'll go nicely. Also trying a bit of caravienne instead of UK crystal because I have heard it can be a little less cloying - will report back on that one.
Aimed for a slightly higher pH than I have been recently, @ 5.5, which I got to using AMS and a bit of acidulated malt. pH was 5.1 as the boil started.
Got an incredible hot break in this one, more so than any recent beer I can think of. I don't know if this is pH related, or because I was trying to rein in the boil to more of a simmer as part of an exercise in reducing thermal stress (that's probably b*llocks of course, but something I have been reading about recently - only one way to find out). As a result, I was boiling at 60% power on the induction even with 2C ambient temps - and getting plenty of movement whilst recording a temp of exactly 100C on the kettle. I also took a lot more care than usual to limit O2 take up during mashing, making sure all recirc fittings were well sealed and no stirring after mash in (again, I'm sceptical but it can't hurt).
Hot break after 20 mins or so (only 10g hops in at this point):
Fined this with Brewbrite slurry @ 5 mins in the hope that I won't need any post ferment finings (closed transfer). Ended up with 23 litres of spectacularly clear wort @ 1.053. Not sure how much of that colour comes from the dark wheat malt/caravienne/munich, but I like it.
Pitched ~220Bn cells of WLP090 and in fridge with Brewpi set for 19C.
Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.052 SG
Estimated Color: 10.3 EBC
Estimated IBU: 46.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
4.50 kg Maris Otter Low Colour (3.0 EBC) Grain 1 82.6 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.3 %
0.25 kg Caravienne Malt (43.3 EBC) Grain 3 4.6 %
0.25 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 4 4.6 %
0.05 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 0.9 %
10.00 g Chinook [13.00 %] - First Wort 60.0 min Hop 6 16.7 IBUs
30.00 g Centennial [10.00 %] - Boil 7.0 min Hop 7 9.4 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Boil 7.0 mi Hop 8 11.6 IBUs
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 7.0 Hop 9 4.4 IBUs
30.00 g Centennial [10.00 %] - Boil 1.0 min Hop 10 1.5 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Boil 1.0 mi Hop 11 1.9 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 1.0 Hop 12 1.4 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 13 -
30.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 14 0.0 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 15 0.0 IBUs
30.00 g Centennial [10.00 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs