Even More Hoppy LTC

One final hurrah for the Hoppy LTC. Today’s brew featured an all-Belma hop regimen and an abbreviated boil: I first-wort hopped the beer and cut the boil time to 20 minutes. The last version of this beer (204) ended up having plenty of bitterness, so I wanted to see the effects of shortening the boil time in relation to a similar flavor and aroma hop schedule. Can’t hurt, right?

And the Yo! bird is back, baby!

206. Hoppy LTC

Mash:

8 lbs. Best Malz Pilsen

4 lbs. Best Malz Wheat

Mash @ 150° F for 80 minutes w/ 4 gallons RO water, 4 g. gypsum, & 4 g. CaCl; collected 2 ½ gallons @ 1.074

Batch sparge @ 166° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Topped off to 7 gallons, brought to a boil (20 minutes), & added:

FWH: 2 oz. Belma leaf 12.1% AA

w/20 to go: 1 oz. Belma leaf 12.1% AA

w/10 to go: 1 oz. Belma leaf 12.1% AA
5 g. Wyeast yeast nutrient

w/5 to go: 1 oz. Belma leaf 12.1% AA

w/0 to go: 1 oz. Belma leaf 12.1% AA

Let stand for 20 minutes, chilled, & racked onto LTC yeast cake from 204. More Hoppy LTC

Brewed: 4/12/2015

Secondary: 6/12/2015 @ 1.000; dry hopped with 4 oz. Belma leaf 

Bottle: 

OG: 1.052

FG: 

Tasting Notes: