Re: What are you brewing/bottling/kegging?
Posted: Mon Apr 08, 2019 11:46 pm
I bottled the black rye session IPL. If you recall, this was a no-boil batch where I used 9oz of hops steeped in the batch commando for a couple of hours with the lid on, and left in overnight in the slow-chill.
It has awesome flavor and insane aroma for a beer that wasn't dry hopped. I guess that much hops, all of which counted as an aroma addition because nothing blows off when you are @150 and have a lid on the entire time will do that. My entire basement smelled of tropical fruit.
It did turn out to be more of a dark brown rye session IPL though. I think BeerSmith doesn't calculate SRM right when it can't understand you aren't boiling off a half gallon of beer. I guess I have to lie to it and tell it my final volume is 1/2 gallon more to get SRM right when I do this.
I didn't really get any hop matter in my fermenters btw, 9oz of hops all compacted below the spigot in the mash & boil when left alone for 20 hours during the slow chill. So that was cool, I got an extra bottle of beer out of the batch because if how little trub was in the fermenters.
Oh and it was plenty bitter, actually more then I wanted, I wasn't sure if the 5% vs boil per hour rate I've been going with was going to hold up when I used this much hops, I thought maybe utilization would fall off - but it seems it did not... so I might be close to 65-70 IBU territory in a not-so big beer. I'll still like it fine though. But FYI, it seems 9oz of 13+% AA hops will do that even if you only keep them in there @150 for 2 hours then slow chill and never boil them.
It has awesome flavor and insane aroma for a beer that wasn't dry hopped. I guess that much hops, all of which counted as an aroma addition because nothing blows off when you are @150 and have a lid on the entire time will do that. My entire basement smelled of tropical fruit.
It did turn out to be more of a dark brown rye session IPL though. I think BeerSmith doesn't calculate SRM right when it can't understand you aren't boiling off a half gallon of beer. I guess I have to lie to it and tell it my final volume is 1/2 gallon more to get SRM right when I do this.
I didn't really get any hop matter in my fermenters btw, 9oz of hops all compacted below the spigot in the mash & boil when left alone for 20 hours during the slow chill. So that was cool, I got an extra bottle of beer out of the batch because if how little trub was in the fermenters.
Oh and it was plenty bitter, actually more then I wanted, I wasn't sure if the 5% vs boil per hour rate I've been going with was going to hold up when I used this much hops, I thought maybe utilization would fall off - but it seems it did not... so I might be close to 65-70 IBU territory in a not-so big beer. I'll still like it fine though. But FYI, it seems 9oz of 13+% AA hops will do that even if you only keep them in there @150 for 2 hours then slow chill and never boil them.
