Brew Batch #155 No Taters

FG is 1.002-0.001@ 53F to give a perfect 5%. The color is spot on and the touch of bitter from the Simcoe seems in line. There's a nice caramel malt tone to it. I can't wait to see what this is like with some CO2 conditioning to give it a creamy tight head.

Brew Batch #155 No Taters

(Totally forgot to hit publish on this, but) FG 1.002-0.001 @57F to give it a solid 5% quaffability. I like this recipe but am somewhat concerned on how the Simcoe for bittering will come across as opposed to more traditional hops like Willamette or Kent Goldings. Either way this one is headed to a comp if they open this year. 

Brew Batch #155 No Taters

It won't be ready for St. Paddy's day but it's my earnest attempt at all-graining a recipe I haven't done in probably 15 years. OG 1.040+0.001 @ 73F is just about expected but I know good yeast can make up the difference. Hopefully, this'll be my Killian's but better. 

Brew Batch #154 I like Big Oats! v1.0

 (and I can not lie)...Kegged today as part of a beta to support one of our local breweries. The color is a fantastic pale whitish indicating the oat dump worked well. Aroma is that of kaffir limes or subtle lemons but on the sip Calypso has won out. It's a piney resinous WC haze if there is such a thing. FG 1.012 to give it 7.6% abv but so smooth you'd never know it. Version 1.1 is a change in hops. 

Brew Batch #153 Not Old Spice

Slid into a keg today and man did that AMG work its magic! It is D-RYE. My only concern at this point is the hop selection. I may have come off better using different new age hops instead of Amarillo or even perhaps Comet. I'm hoping the orange of the Amarillo plays well with the tangerine and blueberry of the Comet and Mosaic, but I sense a touch of "comet grass" in the nose. Either way, FG 1.000-0.001@ 56F and it's an eye-popping D-BIPA (Double Brut IPA). May be the 1st of its kind?

Brew Batch #152 Reinke's Revenge 2020 CoViD Edition

Added 2 cups of pecan flour for a 2 week soak and kegged on maple and pecan flavoring today with a full ghost pepper suspended in a stainless strainer. My only concern is that FG 1.054+0.000@ 59F tells me the yeast may have petered out a little. Or did the flour add more sugar to the beer that the yeast didn't have tie to convert? Either way this will be a 10% peppery sweet libation. (just realized I never posted this as I was looking for previous notes 12/13/21😄)

Brew Batch #154 I Like Big Oats! v1.0

(and I can not lie) a little beta batch to see what Calypso, Loral and HBC 342 taste like with a big up tick in oats on the usual haze recipe. Loral has the Glacier and Nugget parentage with a floral/herbal perception, HBC 342 is a citrusy melon release with a possible Simcoe substitution and Calypso all over the place depending on where it’s used. I’m hoping they play well together but with all at alphas around 12% with decent myrcene levels it may be a pine bomb.  OG 1.070.