With the cashmere hops I have available, I wanted to try a side-by-side comparison of an IPA against a sour IPA. So, same recipe, same everything, the only difference is this one was soured via my usual process.
Brew Day #1: 26 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Brew Day #2: 29 Sept 2018
Boil (20 min):
Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)
Yeast: US-05
Addendum, 8 Oct: Dry hopped
Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water. Got 9 good bottles.
Addendum, 26 Oct: Opened a chilled bottle tonight. The sour was very pronounced, so much so that the flavors I found in the cashmere IPA were overwhelmed. The beer was well carbonated but none of the other characteristics were present; minimal head, no lacing, etc. Very much an example of a sour beer. Same body as the IPA, and just as enjoyable beer to drink.
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