Lemonaughty Milkshake Juicebier Brew Day

I was gifted a half pound of Experimental Lemonaughty hops by a buddy of mine. Milkshake Juicebier sounded fun. 

Recipe

Information

Method Style Boil Size Batch Size Efficiency
Brew in a Bag Milkshake Juicebier 3 gal 2.5 gal 70% Target

Stats

OG FG ABV (alternate) SRM
16.3º P 6.0º P 6% ABV 5.94

Target Water profile: Juice

Ca+2 Mg+2 Na+ Cl SO4-2
115 5 10 200 50

My typical juice profile for this one, mineral additions and actual water profile shown below.

DI Water additions

Gypsum 0.60 g
Epsom 0.40 g
Sodium Chloride 0.40 g
Calcium Chloride 4.60 g
Lactic Acid 1.0 g

IMG_2428

Ca+2 Mg+2 Na+ Cl SO4-2
113.3 5.6 12.8 200.1 49.4

Estimated mash pH: 5.32

Fermentables

3.5 lbs Château Pilsner
1.0 lbs Golden Naked Oats
1.0 lbs Flaked Oats
0.5 lbs Lactose
100 g DME Pilsen (starter)

Hop Schedule

4 oz EXP Lemonaughty (10.5% AA) Whirlpool @ 180ºF for 15 minutes
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 5 days
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 4 days
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 3 days
1 oz EXP Lemonaughty (10.5% AA) Dry Hop for 2 days

Yeast

WLP066 – London Fog, pitched onto a 1 liter starter. I’m going to let this tube do a 5-7 hour wakeup time instead of a 24 hour starter.

Brew Day

I boiled 1 liter of DI water with 100g Pilsen DME in the morning, cooled it, and then pitched my tube of London Fog on it. I set it on the stir plate and let it start to activate. 

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I sanitized my equipment and then prepared all my mineral additions. I diluted my minerals with 10 quarts of DI water as usual, and began heating my strike water. 

The plan is to mash a little higher today, around 155ºF. So I am going to dough in at about 157-158ºF.

I doughed in and hit my higher mash temp, a little lower than expected, at around 154ºF, should work out though. I gave it a little heat and bumped the temp up to 157, where it held. In the meantime, my starter is in the midst of fermentation already.

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And with about 30 minutes left in the mash, I checked on the mash temp… 152… oh well. It will still be beer.

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After the 90 minute mash, I sparged 3 quarts through the grain bag, with squeezing each time I added some water. Check out my oat milk second runnings.

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I achieved my 3 gallon boil, and fired up the kettle for a 90 minute hopless boil. 

While waiting for this boil to finish, I first weighed out my lactose addition. 8 oz.

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And now to sort out out the 8oz of hops.

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I put half the bag into four 1oz bags for the dry hopping, and measured out the remaining four ounces in a bowl.

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The initial aroma when opening the bag was just hops. I got a little pinch and rolled the hop dust between my fingers, indeed the aroma of lemon peel comes shining through. The particular sour citrus aroma really lingers on the end of the nose. 

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The boil showed signs of breaking through

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and then indeed broke through.

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After the 90 minute boil, I dumped in my half pound of lactose and gave it a good stir to ensure it completely dissolved.

I then, trying my new whirlpool method, added the beer to a brief ice bath to cool the wort below 180ºF…

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I got it to 180, pulled it out of the ice bath, and confirmed the temperature before adding 4oz of Lemonaughty hops and beginning a 15 minute whirlpool. 

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Checking the thermometer about halfway through, I fell quite a ways down to 156. It’ll probably be alright.

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When the wort was cooled, I strained it through a nylon bag to catch all the vegetation, and collected my estimation of 9 quarts.

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I grabbed a gravity reading of 18.9ºP, overshot it.

I pitched the 1 liter starter and grabbed a final gravity reading of 17.9ºP, over shot it by 1.6ºP. That’s 79% efficiency on the day, 9% higher than my target.

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I moved the beer into the fermentation fridge, where it will ferment in the upper 60s for 7 days while receiving another quarter pound of hops before packaging.

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I’m going to try and guess what this beer will turn out to be. I brewed a brown ale in January of 2018, it had an expected starting gravity of 16.5ºP, with 8oz of lactose, and fermented with WLP066 London Fog, very comparable to this beer in terms of stats. Granted, that beer had a lot of caramel and roasted malts in it, the beer did indeed start at 16.5, and had an attenuation of only about 63%, but as expected with the large amount of lactose. The two tables below are what my expected stats were before brew day, and what I expect the beer to turn out to be after brew day using prior knowledge and information.

Pre-expectation Stats

Projected OG Projected FG Projected ABV SRM
16.3º P 6.0º P 6% ABV 5.94

New knowledge

Actual OG New Projected FG New Projected ABV SRM
17.9º P 6.9º P 6.5% ABV 5.94

Time will tell.

 

…well transferring this beer was a total nightmare. I set up to do a closed transfer, but pressure was stopping and blowing off the carboy cap.

9D5D4250-A54E-4821-9EC5-428064784824

I quickly figured out that the dry hop matter in the fermenter was clogging the black beer connector to the keg, and preventing any liquid from going through.

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I just kept replacing the black connectors and powered through, and I got a majority of the beer in the keg.

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The beer was set to 20psi and burst carbonated. I’ll wait a few days to try it.

What did I learn? Dry hopped beers are hard to transfer. I immediately bought myself some inline filters for the next one, we’ll see how those work out in the future.

 

 

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