S-04 and T-58
Smell – More rounded, less grassy-distinct hop aroma. Tropical, juicy, inviting. The green flavors are now more honeydew melon. Impossible to say how much of that is actual hop chemical reaction, or synergistic between the hops and esters. Lightly bready.
Appearance – Looks similar in terms of head, color, and clarity.
Taste – Lower perceived bitterness. A more saturated/integrated fruity hop flavor. Passionfruit especially. I think this is the more approachable and interesting beer, and distinct from the other English-only fermentation we are doing (using RVA Manchester). Slightly elevated phenols, but much lower than from the WB-06 in Ziparillo.
Mouthfeel – Slightly creamier (perhaps just the lower perceived bitterness?), identical carbonation.
Drinkability & Notes – I was able to identify these pretty easily in a blind tasting. It is amazing how much impact such a small amount of yeast can make.
Changes for Next Time – We decided to back down the T-58 4.4% of the blend to allow a bit more of that fresh/distinct hop character through. Other than the higher gravity, the recipe was otherwise unchanged for the 315 gallon batch! We’ll probably up the rye for batch #2 now that we know we can handle higher percentages of high beta-glucan huskless grains.
False Dragon – Test Batch
Batch Size: 11.00 gal
Final pH: 4.43/4.49
Brewhouse Efficiency: 72%
Boil Time: 60 mins
75.6% – 17 lbs Rahr 2-Row Brewer’s Malt
14.4% – 3.25 lbs Briess Rye Malt
10.0 % – 2.25 lbs Crisp Floor Malted Maris Otter
Mash In – 45 min @ 156F
8.00 oz Centennial (Pellet, 7.20%) @ 30 min Steep/Whirlpool
6.00 oz Mosaic (Pellet, 12.25%) @ Dry Hop Day 3
3.00 oz Hallertau Blanc (Pellet, 10.50%) @ Dry Hop Day 3
6.00 oz Mosaic (Pellet, 12.25%) @ Dry Hop Day 7
3.00 oz Hallertau Blanc (Pellet, 10.50%) @ Dry Hop Day 7
1 Whirlfloc Tablet @ 5 mins
18 g Calcium Chloride
12 g Gypsum (Calcium Sulfate)
6 tsp Phosphoric Acid 10%