Gumballhead 5.0

It’s been a while since a ‘real’ post, but I’ve decided to start the blog back up.  I just kegged the Gumballhead recipe I brewed a few weeks ago.  For this iteration, I switched yeasts from WLP002 to WLP007.  I think both of these yeasts really complement the hops (Amarillo).  I’ve also totally changed the hop schedule.

Previously I had a lot of late boil hopping, plus a decent dry-hop addition.  I heard a ‘rumor’ that the makers of this beer do so with one boil addition, which is the bittering addition. and all of the flavor and aroma come from dry-hops.

I held off on posting this until sampling it…at first I was going to do a two-stage dry-hop addition with a 4 oz for 4 days and an additional 2 oz for 2 days after dumping the first addition (I ferment in a 14 gallon conical).  After sampling it, I decided I was where I wanted to be, and stuck with the 4 oz.  This hop addition is the same as my earlier iterations of this recipe…but it seems like giving dry-hops their own stage to shine really cleans up the profile and makes them ‘pop’.   I may be using this technique a lot in the future, especially for ‘session’ hoppy  beers and APAs.

As usual, I did build up the yeast from 1 vial to ~400 billion cells via a 4 liter starter, then crashed it.  Something I’ve been doing lately is ‘waking the yeast up’ on brew day. I take about 600ml of my first runnings (which are around 1.090 for a beer this size), then add about 600ml of water, bringing the gravity to ‘starter’ range.  I boiled this wort for a few minutes, chilled it, and added the yeast from the starter (the supernatant was first decanted), and got it going while I finished the brewday.  This technique gets the yeast going within 30 minutes of being pitched into the wort, and really speeds up fermentation. It is a practice I have been and will continue to use.

Recipes and Photos below.

Gumball Clone 5.0
American Wheat or Rye Beer
Type: All Grain Date: 11/19/2011
Batch Size (fermenter): 11.00 gal Brewer: Dave Blue
Boil Size: 13.75 gal Asst Brewer:
Boil Time: 60 min Equipment: 20 gallon brewpot and Igloo Cooler (12 gal)
End of Boil Volume 11.70 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 76.7 %
Fermentation: WLP007 GBH Taste Rating(out of 50): 35.0
Taste Notes:



Amt Name Type # %/IBU
11 lbs 12.0 oz Wheat Malt, Red (2.4 SRM) Grain 1 55.3 %
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 44.7 %
1.40 oz Amarillo Gold [10.10 %] – Boil 60.0 min Hop 3 24.9 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 4
4.00 oz Amarillo Gold [9.30 %] – Dry Hop 6.0 Days Hop 5 0.0 IBUs

Beer Profile

Est Original Gravity: 1.055 SG Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.8 %
Bitterness: 24.9 IBUs Calories: 177.9 kcal/12oz
Est Color: 4.0 SRM

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 21 lbs 4.0 oz
Sparge Water: 9.66 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps

Name Description Step Temperature Step Time
Mash In Add 26.56 qt of water at 165.9 F 154.0 F 60 min
Sparge Step: Fly sparge with 9.66 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

~ by kungfool on October 3, 2012.

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