Sat Jun 13, 2009 4:53 pm
Couple notes:
The C15 is actually called for by Jeremy, not C10. Columbus was named as an appropriate substitute for the Summit at 60 min.
The Cascade addition shown at 1 minute is actually a whirlpool hop - which some brewers may not be able to do - but for those who can, it is a WP addition, not 1 minute.
The ferment is called for 66*, with a raise to 68* for the final 10% of the ferment for a D-rest, which Jeremy insists is needed for this yeast. Speaking of that, Lagunitas uses Wyeast 1968, not WLP002, the closest White Labs match.
He also drops the cone (yeast) for the D-rest and final 10% of ferment. Says there will be plenty of yeast in suspension to finish the beer and absorb the Diacytel.
Dryhopping notes: Lagunitas has dropped the cone before dry-hopping and checks the concentration of yeast before dryhopping. They're looking for <1mm cells/mL. The dryhopping is 96 hours at 68*. After 48 hours, the hops are roused either by recirculating, shaking your carboy, or perking CO2 up through the cone (Lagunitas's technique). At the 96 hour mark, the beer is crashed to 30*.
Water treatment - In the mash and with the first hop addition to get 70 ppm in the final product.
I love this show (CYBI), but really wish Tasty and Jamil would post the actual recipe given by the brewer, rather than the one they did with their substitutions (like subbing 002 for 1968, or C10 for C15). Through close listening to the audio I have found many minor errors for this and a few other recipes. Not bitchin', just observin'
Cheers.
