Today I transferred the Gondwana Pale Ale over to the secondary fermenter, following 9 days of primary fermentation. Some highlights:
- Gravity is 1.012 at 60 degrees, down from 1.048. This works out to 4.7% abv and apparent attenuation of 74%.
- I racked the beer onto 2 oz. of Citra hops pellets (14.5% alpha, 3.9% beta), and plan a solid 2 weeks of dry hopping before bottling/kegging.
- In total, 5 gallons of beer was transferred; there was about 0.25 gallons of trub, and another 0.25 gallons of stuff that was just too murky to bother with.
- The sample is tasted has a slight whiff of Citra hops, presumably from the late addition during the boil. This is quite nice! As with the first version of this recipe, there is a very slight vegetal/off-malty after-taste. Because I haven’t really had this with my other all-grain recipes, I wonder if it is something inherent to the malts I used (maybe the Vienna malt?). In any case, the aroma was very transient in the last batch, and is much fainter by comparison in this batch, so I am not too worried.
- I set the fermenting chamber (i.e., temperature controlled freezer) to 64 degrees, up 2 degrees from the primary fermentation. I may raise it again slightly later this week.