Yesterday, February 18th was bottling day for the SMaSH IPA. I wanted to bottle it at the end of day 4 of the dry hopping….2 ounce of whole Mosaic hops…..didn’t happen until day 5th day. I did pull a small sample while bottling and saved it until the task was done.
Priming Bucket set and ready for bottling.
Sanitized and cleaned bottles ready for the elixir of the Gods!!!!!
Painfully slow but such a rewarding process. Clean, fill, cap, rinse and store until properly conditioned.
A bunch of mutt sized 12 ounce bottles and one 22 ounce bomber.
12 lbs. Maris Otter Pale Malt
1 ounce Mosaic hops 60 minutes
1.5 ounce Mosaic hops10 minutes
1.5 ounce Mosaic hops at flame out
2.0 ounces of Mosaic hops – dry hopped 5 days
1/2 tsp Irish Moss at 10 minutes
1 pkg. White Labs #WLP-051 California Ale V
Single Infusion, Medium body, batch sparge.
4 Gallons into the fermenter….
Dry hopped in the secondary fermenter.
First impressions – daughter Lisa who is my IPA drinking buddy gave the sample a thumbs up, great aroma and a nice pleasant citrus like flavor. I agreed. Now to condition for 10 days or so and it should be more than ready for my birth day on or around the 12th of March.
Drink Local and drink Resonsibly