So I have been really happy with the “Super Styrian” hop Aurora. It’s cheap, has good alphas for bittering and has a wonderful tangerine flavor and nice citrus and floral aromatics. To top it off it’s a hybrid of Celia (Styrian Goldings) and they play very nicely together.  Just racked it to the kegs and this batch has an almost candy like flavor and floral bouquet with just enough dryness and bitterness to round everything out. Delicious.

The ongoing water experiment turned out decent this time. Bru-n-water said my water wasn’t alkaline enough when adding about 1ml per gallon! We’re talking water so hard it leaves salt on your car when you wash it. Interesting. So I dialed the acid additions back and it seems fine. Might also be the corn and oats smoothing things out as well. The quest for easy brew water continues. I’ll keep you posted.

11 gallons

Estimated OG: 1.048
Estimated FG: 1.008
Estimated Color: 10.3 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.2%

Grain
16 lbs Maris Otter(3 SRM) 80%
1.5 lbs Flaked Maize (1.3 SRM) 7.5%
0.5 lbs Flaked Oats (1 SRM) 2.5%
2 lbs Turbinado (10 SRM) 10%

Schedule
60 minute Boil
28.00g Aurora [9.63%] – 60 min 16.7 IBUs
28.00g Aurora [9.63%] – 30 min 12.8 IBUs
56.00g Celia [3.5%] – Whirlpool 5 minutes 0.6 IBUs

Whirfloc or Irish Moss 20 min
2tsp yeast nutrient 15 min

Mash and Sparge
100% Ventura (high bicarbonates and sulfates)
3g Calcium Chloride added to mash water
3.5ml lactic acid added to mash water
3g Calcium Chloride added to sparge water
4ml lactic acid sparge water
Mash in 7 gallons water 162F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 8.3 gallons cold

Yeast
WLP 007 Dry English Ale

Fermentation
Ferment until done 69F
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method