Saturday, March 26, 2011
Brew brothers was out of belgian candi so I had to make it myself.....if you know me at all, you know me doing something successful in the kitchen is next to impossible, so when I say "I had to make it" what I mean is: Emilie made it.
Full garage on this brew day. Fake uncle Luke (my brother-in-law's brother) and cousin Mike came over to lend a helping hand (read: drink all my beer).
I'm really excited about this recipe for two reasons; first, this will be the first time I use the hipster hop simcoe, and second I'm making what should be very similar to a Hop Rod Rye.
11 lbs 2-row
3 lbs Rye
2 lbs Munich
1 lbs Wheat
0.5 lbs Flaked Wheat
1.5 lbs Amber Belgian Candi @10
Hops: 113 IBU
1.5 oz Chinook @60
1.5 oz Chinook @40
1.5 oz Simcoe @20
1 oz Simcoe @2
1.5 oz Simcoe Dry Hopped for 7 days
Wyeast American Ale 1056 slurry from the Elisabeer
Whirfloc tablet @20
Wyeast Yeast Nutrient @20
6.2 gallons strike @165
2.6 gallons (double) batch sparge @195
3-26-2011--Turned out really well, gravity came out to 1.086, fermentation started before everyone left.
4-7-2011--Holy smokes. I think I understand why simcoe hops are the new hipster hop (huh huh...hip hop). Super smooth and bitter at the same time, BIG hoppy aroma, with a malty under-taste. I can't pick up the rye very well, but that doesn't take away from the complexity of this beer. Wowsers.
4-22-2011--Freaking awesome. Bittery smooth, this simcoe is worth every cent. Really, really good beer! Dare I say, best yet.