Well, we had been brewing for a while without any issues… and this brew day went perfectly. BUT, on day FOUR of fermentation, we had a blow-out in the ferm chamber in one of the fermenters, and this beer made a mess.
On top of that, we don’t know how long it was exposed, and one fermenter of the set was oxidized. Then when it finished it’s run, it had a bad aroma, and we ALMOST threw it out. However, after running off about a pitcher’s worth of beer, the aroma disappeared, and the taste is pretty on point.
We believe there were remnants of the yeast in those first few pours and that the yeast was putting off the aroma. The beer itself cleaned itself up and is a beautiful color.
Update: This beer took First Place – Light European Ales in the 2023 Clash of Carboys in Louisianna.
12 Gallon Preboil Volume, 10 Gallon Postboil Volume. 60 minute mash at 155° – 75 minute boil. The beer was served at the 2023 Bluebonnet Brew-off in Fort Worth, Texas, and it wasn’t the favorite of the booth, but it served well.
Preboil: 1.043
Original Gravity: 1.062
Final Gravity:1.011
IBU: 24.2
SRM: 5.19
ABV: 7.35%
Fermentables: 18 lbs of Weyermann Pilsner (1.5°L) 1 lbs of TexMalt San Jacinto Heritage Malt (2°L) 1 lb of Swaen Amber Malt (20°L) 1 lb of Crystal 10 (10°L) 1/2 lb of Flaked Oats (0.5°L) 3 lb. of Corn Dextrose Boil (hops in pellet form): 1.5 oz Santium (7.5AA) @ 60 1.5 oz Saaz (3.4) @ 15 Yeast Nutrient and Whirflock Tablet @10
Yeast – USE STARTER: White Labs Abbey Ale Yeast