|
My second attempt at a Hawaiian amber with lilikoi, but this time
with the real thing - actual lilikoi syrup from Hawaii that Adrian
sent me!
Also, after my first attempt at fly sparging with the Freeflow
Bitter, I changed method a bit for this one to improve efficiency.
I bumped up my HLT temp for the fly sparge to try to get better
efficiency. I pretty much brought it up to boiling. I kept the
thermometer at the top of the grain bed to make sure it didn't get
over 170 F. It never did. In fact it was mostly in the 156-162 F
range for most of the sparge. I think for my next fly sparge I
might just add boiling water to the mash, stir a bit like we do for
batch sparging, and let it equilibriate before i start draining,
and then use extra hot fly sparge water. My efficiency for this
batch was 62%, which is about the same as when i batch sparge, so
definitely an improvement over last batch (which was 51%).
I tossed in 0.75 lbs of lilikoi syrup as I was cooling down the
wort, just to flash pasturize it. Seeds and all. It smelled really
good! I've got enough of that stuff for at least 2 more batches,
depending on how strong a flavor this one is.
Beer is freakin' delicious. Perfect recipe. Would
definitely make again.
|
