For each aroma and flavor descriptor, tasters were asked to write-in the perceived strength of that particular characteristic on a 0-9 scale where a rating of 0 meant they did not perceive the character at all and a rating of 9 meant the character was extremely strong. Participants were instructed to focus only on the aromatic qualities of the beer before evaluating the flavor. The beer was burst carbonated overnight and then the CO2 was reduced to serving pressure where it sat for a few more days before data collection commenced. I started cold crashing the beer 24 hours later, fining with gelatin once it dropped below 45☏/7☌ then allowing it to sit for 3 days at 35☏/2☌ before kegging. I then weighed out and added the dry hop charge to the beer. Once signs of activity had dwindled, I took a hydrometer measurement that showed the beer had reached the expected FG. Once the wort was at 64☏/18☌, I pitched a rehydrated pack of Safale US-05, which took off by the next day, the fermenting gloriously over the following week. Hops were added throughout the 60 minute boil at the times listed in the recipe, after which I quickly chilled the wort and pulled a sample to measure the OG, it was barely higher than I expected. While waiting, I measured out the kettle hop additions. I put a mash cap in place and kicked my pump on for continuous recirculation. I pulled a small sample of wort for a pH measurement 15 minutes into the mash rest and was pleased to see I hit my target.Īfter the 60 minute mash rest, I pulled the bag of grains and lit the flame on by burner to bring the wort to a boil. When strike temperature was reached, I lowered my fabric filter filled with grains into the kettle full of water, gently stirring to ensure no dough balls, then checked to makes sure I hit my desired mash temperature. I weighed out and milled my grains as the water was heating. My brew day began by gathering RO water for the full volume BIAB batch, which I began to heat after adjusting with minerals to hit my target profile. I stuck with a simple recipe for this batch in order to let the Bru-1 take center stage. I spent some time searching for examples of Bru-1 being used by other brewers, but perhaps due to its novelty, there wasn’t much to be found, the few reviews I stumbled on tending to corroborate the Yakima Valley Hops description of it as a tropical fruit forward variety. With so little experience brewing with experimental hops, I was really excited for this edition of The Hop Chronicles! | MAKING THE BEER | While perusing the huge selection at Yakima Valley Hops recently, I noticed an experimental variety I’d never heard of with a description that seemed right up my alley.
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