Telepathic. I've just dragged out the French Press and squished 40g of NZ Cascade flowers to hop-tea the keg. :icon_drool2:
My first few attempts I made it too bland but in Sydney in February I went to Murray's pub at Manly and got a huge Cascade hit. I'd been to Murrays at Port Stephens last year and know that they mainly use NZ hops so I make sure it gets a good NZ Cascade blast, either from the French press into primary or as I'm trying it this time, into the keg.
Current recipe:
Moby Wheat 3
Recipe Specs
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Batch Size (L): 24.0
Total Grain (kg): 5.000
Total Hops (g): 65.48
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 26.7 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60
Grain Bill
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2.500 kg Pilsner Barrett Burston (50%)
2.500 kg Wheat Malt (50%)
Hop Bill
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20 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
40 Cascade NZ flowers Leaf (7.8% Alpha) @ 0 Days (Dry Hop) (2 g/L)
Misc Bill
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Single step Infusion at 66C for 60 Minutes.
Fermented at 18C with Wyeast 1272 - American Ale II
Recipe Generated with BrewMate
Last keg is about to blow :unsure:
Long live the new keg :beerbang:
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Edit: when using hop tea it does increase the bitterness a wee tad. It's not supposed to, but make some hop tea and try half a teaspoon yourself - I like it, gives an edge without astringency .
