Monday, May 21, 2018

MAC Sour

I really like hopped sours or sour IPAs, and as such, I'm going to try something a bit different, in that I'm going to try a combination of hops.  Most of my previous hopped sours have been really good, the most notable of which was the Huell Melon-hopped sour.

This time, I'm going to use a combination of the following hops:
Mosaic (AA: 10.8%)
Azacca (AA: 9.8%)
Citra (AA: 13.2%)

I'm sure you can see where the "MAC" comes from. Something I'm going to do with this brew is create an IPA without the sour, and try it side-by-side.  So, I'll make the following recipe again, albeit without the souring.

Brew Day: 21 May 2018

Partial Mash:
12 oz Munich 1
2 oz flaked wheat

Boil #1 (20 min):
1 lb Pilsen DME
4 oz table sugar

Once wort has cooled to 80 deg F, pitch on to (2) Good Belly Straight Shots, then set fermenter on warming plate for 48 - 72 hrs.

Boil #2 (20 min): 24 May 2018
Boil for 20 min to kill the bugs, hop and pitch the yeast.  First whirlpool pitch of hops sits for 20 min, second sits for 10 min, then place kettle in ice bath to cool to 80 deg F, to prep for pitching the yeast.

Hops:
4 g of each of the hops (FWH)
8 g of each of the hops (20 min whirlpool)
8 g of each of the hops (10 min whirlpool)
4 g of each of the hops (dry hop 1)
4 g of each of the hops (dry hop 2)

Yeast:  US-05

Addendum, 7 Jun: Dry hop #1

Addendum, 10 Jun: Dry hop #2

Addendum, 16 Jun: Bottled today, on 2 1/2 T of table sugar dissolved in 1/2 c. boiling water; got 6 regular bottles, a 22 oz flip top bottle, and a repurposed Dr. Pepper bottle out of it.

Addendum, 2 Jul: First taste of this beer tonight, and WOW, is it good!  The very first thing I noticed was the aroma...I got some sweet fruit aroma with just a hint of citrus.  The first taste was amazing!  The body was nice, not too heavy, but good.  Definite fruity sweetness with a mild tartness on the finish.  There is very little bitterness, if any at all.  Very enjoyable beer!

No comments:

Post a Comment