Pints: Azzaca vs Jarrylo Test Batch

The perk for signing up for the American Homebrewing Association last year was 4zo of Jarrylo and 4oz of Azzaca hops.  Having had neither of these hops, I decided to do a couple test batches to get an idea about their characteristics.  Both batches turned out well, but this was my first using water from a new water softener system.  My efficiency dropped to about 60%, down from a fairly reliably 70%.  It took me a couple batches to figure it out, but I've found that campden treated city water works much better than my softened water.  I brewed the batches on different days, so when I noticed the lower efficiency, I tweaked my process slightly.  This was also the first brew I did using a copper wort chiller instead of a water bath.

Overall, I liked the azzaca better.  It had an amazing fruity smell while fermenting and I think it would be great in any fruity IPA.  The jarrylo was good too, but it was much more subtle.  Without further stalling, a couple pictures and my notes from brew day/fermentation.

I later tweaked the chiller a bit.  Still was much faster than a water bath.

The finished product, after sitting in the keg for a while and clearing.  Both looked exactly the same.

Jarrylo Batch Notes

• 4 LBs Maris Otter (doublecrushed)
• .25 LBs C40 (doublecrushed)
• .25 LBs C80 (doublecrushed)
• Jarrylo (AA 14.2):  1/4oz @ 45 min, 1/4oz @ 15 min, and 1/2oz @ 5 min
• 1 package of US-05

Expected Efficiency - 75%
Actual Efficiency - ~60%

8/21/2015: Brew Day

2 gal reverse osmosis water
1.5 gal soft water
Mash at 152, put in grain at 120.
Hold for 1.5 hours.
Mash out at 170 for 10 minutes.
40 min in, 7 brix
Into fermentor with 10 brix, 1.042

One hydrated packet of us-05

About 60% efficiency.  Fuck.  Differences were 30 minutes shorter mash and no Burton salts...and the water...used soft water!

Chiller worked OK...got me to 100F or so.
Airlock activity starting 8/23

8/26/2015: airlock activity just about stopped.  gravity is 1.012.  Stopped temperature control.

8/30/2015:  gravity is 1.012, started cold crash

9/1/2015: kegged.  Everything was the same as with the azzaca except the flavor.  Hops were more subtle.  More noticeable bitterness.  I expect it will be a fairly average beer, but the hops might be good to use for bittering other batches.
9/30/2015: Tasting.  Forgot to put in tasting notes earlier.  subtle bitterness, but more than the azzaca.  has a more standard beer flavor.  The jarrylo are slightly fruity, but it is quite subdued.  the C40/80 conflicts with it a bit I think.  all in all a fine beer, refreshing like the azzaca, slightly tart, I think from the CO2.  Good head and lacing, but the head falls fairly quickly.  Served 270oz.

Azzaca Batch Notes

• 4 LBs Maris Otter (doublecrushed)
• .25 LBs C40 (doublecrushed)
• .25 LBs C80 (doublecrushed)
• Azzaca (AA 10.0): 1/4oz @ 45 min, 1/4oz @ 15 min, and 1/2oz @ 5 min
• 1 package of US-05

Expected Efficiency - 75%
Actual Efficiency - ~60%

8/22/2015: Brew day
Doing this one differently.  Mash at 152F for 2 hours.  Put in grain at 152F.
2 gallons reverse osmosis, 1.5 gallons soft tap water.
Starting Gravity was 1.044
Used tight chiller.  Worked better.  got temperature to a decent pitching temperature in about 10 minutes or so.  Still need some design improvements...water coming out was warm, not hot.
Airlock activity next morning.

8/26/2015: airlock activity just about stopped.  1.02.  Stopped temperature control.

8/30/2015:  1.012, started cold crash

9/1/2015: kegged.  Did pretty good in terms of trub.  Didn't bring much gunk into the keg.  Beer had a very tropical fruity smell.  The caramel of the malt might clash with it a bit.  Tasted a little thin, but I guess that's to be expected.

9/7/2015:  tasting.  Very light and refreshing.  Hint of caramel and tropical fruit on the nose.  Nice tang from the carbonation, it plays well with the tropical fruit of the hops.  Nice head and lacing.  Hops would do well in a fruity IPA.  Very little bitterness.  Served 268oz.