I’ve been hearing about South African hops for over a year now, and last year they were entirely unavailable to home brewers due to a bad crop down there, plus not being able to order from anywhere except from the MacroBrew monopoly. Thanks,
Northern Brewer InBev…
Reading about the hops again recently, I was too incised with descriptors like…
“Kool-Aid, Juicy Fruit, mango, citrus, plums, dank, and pungent.”
I didn’t want to pass it up when they were available from Northern Brewer, so when I read the aforementioned description of the Experimental variety called N1/69, I bought 8 ounces of it. The package came in from Hoptimus Rex and is listed at 13.4% AA.
For my water profile, I’m again going 4:1 on Cl:SO4, here’s that profile.
(actual numbers are ±1)
That’s .7g Gypsum, .7g Epsom, .4g Table Salt, and 4.6g CaCl,
And with no acid additions, a mash pH of 5.45.
|Method||Style||Boil Size||Batch Size||Efficiency|
|Brew in a Bag||Juice||3 gal||2.5 gal (fermenter)||75% Target|
|14º P||3.3º P||5.93% ABV||3.93|
|3 lbs||Rahr Pilsner|
|2 lbs||Flaked Oats|
|100g||Pilsen DME (1 liter starter)|
|1 oz||Experimental N1/69 (13.4%)||Boil for 15 min|
|1 oz||Experimental N1/69 (13.4%)||Boil for 5 min|
|2 oz||Experimental N1/69 (13.4%)||Whirlpool for 15 min|
|1 oz||Experimental N1/69 (13.4%)||Dry Hop for 5 days|
|1 oz||Experimental N1/69 (13.4%)||Dry Hop for 4 days|
|1 oz||Experimental N1/69 (13.4%)||Dry Hop for 3 days|
|1 oz||Experimental N1/69 (13.4%)||Dry Hop for 2 days|
WLP095 Burlington Ale, built on a 1 liter starter.
I added my brew salts, and diluted them with 10 quarts of mash water.
When I reached ~154ºF, I doughed in and covered the lid. Hit my temp slightly under than what I was anticipating, shouldn’t be an issue.
The wort also was significantly paler than usual (picture does no justice..) Probably has something to do with a 60/40 split of Pilsner and Oats. And the second runnings, (bad on me for not grabbing a pic), looked like some DDH Ghost or yellow twanged milk. Mixing it all back into the boil kettle gave me a rather grayish yellow wort.
I grabbed a gravity reading of 10ºP, definitely less than what my recipe calls for, but if this beer comes out between 5 and 6% ABV, I’ll be happy. It’s the hops I want to taste, not the alcohol.
I prepared my hop additions while waiting for the beer to boil.
And as the recipe calls for above, I added an ounce at 15 and an ounce at 5 during the boil. Here’s the first addition:
The beer was whirlpooled for 15 minutes, with an additional two ounces of hops.
After the whirlpool was over, I grabbed a gravity reading of right about 14ºP,
I pitched my 1 liter starter and grabbed one last gravity reading of 13.5ºP (same as my last juicebier)
The beer was carried into the chamber, where it will ferment for 7 days at 68ºF, and receive a large dry hop schedule for four consecutive days.