Slight mix-up with the grain bill, 2.8kg light crystal instead of 2.8kg light lager malt. Named the beer dark crystal since the 2.8kg of light crystal produced quite a dark ale colour. Should be an interesting brew!
Only 2.6kg ale malt fermentable, so added 300g brewing sugar dissolved in a bit of water. Likely not enough to move the ABV much..
I mashed at slightly lower temp and for a longer time, 66C for 45min then 65C for 45min.
A slower whirlpool recirculation speed worked well to settle hops into a filter-bed before transfer and minimizing trub stuff.
OG 1.064
day2 pressure up to 5psi, gravity dropped to 1.035, 3.8%
day3, 9pm DH 50g NS and 50g Nectaron, both hop varieties are known for biotransformation so are best to add at peak fermentation stage where they can interact with active yeast. SG at 1.025.
Gravity curve flattened from day 3 to 6, sitting just above 1.020.
Day 6, 6pm dry hop second addtions – 50g each of motueka and riwaka hops. Smells great. SG 1.020
Day 7, raise temp to 21C
Day 8, raise temp to 22C
Day 9 start drop of pressure
Day 15 drop temperature to 12C for bottling (day 14 I had work and evening events so couldn’t bottle at the 2 week mark)
FG 1.019, 22L bottled, 5.9%
