Cosmic Punch Pale (Save Yeast - 2.5 tsp CaCl, .5 tsp Gypsum)

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU	Volume
2.0 oz	Rice Hulls (0.0 SRM)	Adjunct	1	1.4 %	0.01 gal
7 lbs	Pale Malt (2 Row-Briess) (1.8 SRM)	Grain	2	76.7 %	0.55 gal
2 lbs	Munich Malt (Briess Bonlander - 10L) (10.0 SRM)	Grain	3	21.9 %	0.16 gal
2.00 oz	Cluster (2020 AiH) [7.40 %] - Mash 30.0 min	Hop	4	8.3 IBUs	-
2.50 tsp	Calcium Chloride (Boil)	Water Agent	5	-	-
0.50 tsp	Gypsum (Calcium Sulfate) (Boil)	Water Agent	6	-	-
2.00 oz	Azacca (2019 YVH) [13.00 %] - Steep/Whirlpool 10.0 min, 180.0 F	Hop	7	9.3 IBUs	-
2.00 oz	Citra [13.00 %] - Steep/Whirlpool 10.0 min, 180.0 F	Hop	8	9.3 IBUs	-
2.00 oz	El Dorado (2020 YVH) [12.70 %] - Steep/Whirlpool 10.0 min, 180.0 F	Hop	9	9.1 IBUs	-
1.0 pkg	Cosmic Punch (Omega #OYL-402)	Yeast	10	-	-
1.00 oz	Azacca (2019 YVH) [13.00 %] - 2.0 Days Before Bottling for 2.0 Days	Hop	11	0.0 IBUs	-
1.00 oz	Citra (2019) [12.60 %] - 2.0 Days Before Bottling for 2.0 Days	Hop	12	0.0 IBUs	-
1.00 oz	El Dorado (2020 YVH) [12.70 %] - 2.0 Days Before Bottling for 2.0 Days	Hop	13	0.0 IBUs	-

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 20.00 qt of water at 158.6 F	152.0 F	60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.04gal) of 168.0 F water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Notes

5/10/2022 - Brew Day - Trying a couple new processes this batch. First is adding Calcium Chloride & a little Gypsum to the boil to increase hop softness in the finished beer. Trying to get the correct sufate:chloride ratio. Also trying a new yeast (Omega Cosmic Punch) that's supposed to increase bio-transformation, so I added a couple oz of Cluster hops to the mash, as I've heard enzymes help to free up bound thyols. I'm also saving all additional hops until whirlpool after cooling to around 180-190 degrees. I'll then whirlpool there for 10-15 minutes before chilling down the rest of the way. I plan to harvest the yeast cake once the beer is done fermenting, so I think I'll skip dry-hopping on this batch and save that for future batches to play around with different varieties.

5/18/2022 - Transferred to secondary & dry hop - SG=1.010 - Hop flavor was very soft considering how much went into the whirlpool, so I decided to dry hop quickly before our trip to Iceland. Transferred to another bucket and added dry hops. This will only be a 2-day dry hop, as I want to get this kegged and put in the keezer to carb while we're on vacation. Saved yeast cake in 4 PET bottles to use in future batches.

5/20/2022 - Keg - Transferred to keg (use hop filter) and put in kegerator to carb while we're on vacation.