Haiku Beer #1

Haiku #1 was from a beer kit from Brooklyn Beer Shop.  An Everyday IPA (6.8% ABV?, not verified) loaded citrus hops made with the following ingredients:

1) Malted Barley Blend

2) Columbus Hops

3) Cascade Hops

4) Safale US-05 Yeast (dry)

Used C-Brite sanitizer which isn't very user friendly.  

The Mash

Heated 2.5 quarts of water (refrigerator water which is carbon filtered) to 160 deg F.  Add grain and mixed.  Cooked for 60 minutes at 144-152 deg F and stirred fairly frequently.  Once heated, heat can be removed and then added again around 30 - 40 minutes.  I love the smell at this stage of the process.  It smells earthy.

The Sparge

Heated additional 4 quarts of water (refrigerator water) to boiling then transferred to gallon fermentation jug.  Set up the strainer over the second pot and added the hot grain mash.  Then poured the heated water from the jug over the grains and into the second pot.  Once done recirculated the wort back through the grain once more into the original pot.

The Boil

Heated the wort until it began to boil at approximately 210 deg F.  This was done with just the middle heat on the inside burner on my stove.  Boil lasted 60 minutes with Columbus Hops at the start of the boil then added 1/5 of the Cascade Hops every 15 minutes after with the second to last batch going in 55 minutes into the boil.  At the end of the boil added final fifth of hops.  

The Fermentation

Placed the brew pot into the sink with ice allowing the temperature to decrease to 70 deg F.  While it is quicker to cool with stirring this causes the sediment to resuspend.  It is probably best to just let it settle and thus not allow a whole lot of this to transfer into your fermentor.  When pouring into the fermentor it should be strained into a larger pot then transferred to the fermentor has it is tough to filter and pour through the funnel.  After the fermentor is full, the yeast should be added and throughly mixed to aerate the liquid.  Note:  After transfer I had more than a gallon of liquid, so perhaps I did not have a big enough rolling boil?  

After about 7 hours, the yeast began fermentation and a fairly consistent burp began.  Upon settling there was approximately an inch of sediment.  Primary fermentation lasted for about 36 hours.  Transferred beer to the basement and put in the airlock.  Allowed to sit for 2 weeks.

The Bottling

Using honey and dissolving this in 1/4 cup of water, I siphoned the beer into a pot and then bottled into 6.5 500 mL bottles.  Lot of sediment.  Allowed to sit for another 2 weeks.

The Tasting

Looked like an IPA, tastes more citrusy then hoppy.  Minimal carbonation.  Turned out of the 7 bottles half had no carbonation while the other half did.  She photo.  I image the honey wasn't sufficient.

First beer adventure

Went IPA, Kind of flat

More citrus, then hop!