Would he care to reveal what hops and malts/grains he's using?
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74.5% Two Row
22% Munich 7.6L (for color and a touch of sweetness. Screw caramel/crystal malt)
3.5% Wheat for head retention
Hops:
Cascade (60 minute boil for bittering - 25 IBUs)
Late addition of Simcoe
Whirlpool additions, 2/1 ratio of Mosaic and Simcoe.
Currently on day 4 of 5 day dry hopping of Mosaic and Simcoe.
Yeast:
US-05. Clean yeast with minimal esters.
ABV - 5.8%
IBU - 45
SRM - 6
Should be fully carbonated and ready to tap for the Virtual Pub :)
He has a few more recipes he is working on. An American Wheat, Amber Ale and Irish Red. He is afraid that his current method of dry hopping/kegging is causing oxidation. He will brew a non-hop forward beers from now on until he is able to do completely closed transfers. He is a bit obsessive.
Favorite hops?
Simcoe.
I have never experienced the "cat pee" aroma that some have. Ever.
It is such a versatile hop with high alpha acids. It can be used for bittering, and can be used for late addition flavor/aroma and dry hopping. I love it's citrus/pine characteristics. They go well with so many variations of IPAs and pale ales.
I know I'm in the minority here, but it is what it is. I love the new school hops (Citra, Mosaic etc.) but they are wasted when not used as a late addition/whirlpool/dry hop.
Favorite grain/s for homebrewing and/or your commercial purchases?
Nearing 5 o'clock.
The Lord has saved us!!! Sunshine in the dreary, slushy, chilly Piedmont!
Lactose doesn't belong in IPAs
Change mind.
*Exception for some milkshake IPAs.