Not even at 3 days. |
While still hop forward, this beer maintains a 2-Row/White Wheat aroma and flavor. Hop flavor is citrus and notes of strawberry...kiwi....the bitterness somewhat assertive...it plays out full on the palate. There is a malt flavor in the finish reminiscent of chewing a handful of crushed grain.
NaCl: 20.3ppm...so that's what I did. Doubled the salt in this one. I usually go with 10ppm. After messing with salt in my Mosaic beer, I knew I wanted to continue doing so. It rounds flavors out...while accentuating...helps with a fullness even though this ale leans towards sulfate.
I dry hopped on day two, kegged on day three; by that time the gravity was terminal and I left it at 68 degrees for 11 days total. So...I'm fermenting out pretty fast and if I want to up my spunding game, I'm gonna need to pay closer attention. While talk revolves around preserving hop aroma and flavor by eliminating o2, I think there is something to preserving malt characteristics by doing so. Maybe its the shorter dry hopping time...the interplay with the hops...but either way I like the balance and I'll keep chasing that.
Emily...
2.5 Gallons
O.G. 1.046
F.G. 1.008
MASH:
80% (4 lbs. 11.1 oz.) 2-Row
15% (14.1 oz.) White Wheat
5% (4.7 oz.) C20
Mash at 152 F for 60 min
BOIL:
.55 oz. Warrior @60 min for 60 IBUs
WHIRLPOOL:
2.00 oz. Galaxy at 170 for 10 min.
FERMENTATION:
1.0 pkg. of Wyeast 1318 starter of 600ml
DRY HOPS:
3 oz. Galaxy in Primary
WATER:
4.77 gallons of RO water
4.2 g. Gypsum
.71 g. Calcium Chloride
.91 g. Epsom salt
.93 g. Table salt
1.52 ml Lactic Acid For @ 5.3ph
For a profile of:
Ca: 64.9/ Mg: 5/ NaCl: 20.3/ Cl: 50.2/ SO4: 149.4/ HCO: 0