Flagship

I have such a hard time brewing the same beer twice but I have a template for my very hoppy pale ale.

95% Pearl Malt
5% Light Carastan
OG:~1.055
FG:~1.012
Hopped to about 60 ibus with Centennial and my hop of choice (Citra has been my favorite so far) at a 1:4 ratio with all hops being added with 20 mins or less in the boil. 3oz DH with 1 of the oz consisting of Centennial, the other two oz are the same hop from the boil.
US-05
Fermented at about 62 degrees.

 

Jim, I have two batches of Pilsner (Bohemian Pilsner and CAP) that are completing carbonation right now. I do enjoy Pilsners!!

Cheers!

Jack

 

Thanks! I've thought of doing that as well. Makes it kind of hard when you go to package though. Since I am using 100% Brett for my beers I will be relugated to purchase at the tasting room and bottles for off-site sales. There are a couple places in town, and a bunch in Portland that I can get into that have wild taps set up, but other than that. I'm hoping to convert a few other places in town to dedicate one line to my beers at all times so there it no cross-contamination issues to worry about. I will have 3 repeat beers, and 3 rotating (similar beer with shifting characters - always a hoppy APA of X% ABV and XX IBUs, but completely different hops each time, or always an Amber Saison of X% ABV with changing malts and or spices, maybe a fun new Brett strain).

 

Traditional Hefe, 6% IPA (changing hop bill) and Merican Wheat with citra and amarillo.

I always have a sour on tap but these recipes vary. Although I am partial to Michigan cherries in many of my sours.

 

I have to take issue just with the west coast equals darker roast statement, other than the biggies, Blue Bottle and Stumptown that you mention, most roasters out here are roasting their single origin stuff lighter than Intelligentsia. Portland and San Francisco have many roasters roasting quite light, LA and SD not as many, with Seattle having even fewer.

 

That's a great way to go. I custom roast for Highland Park Brewery along with a few homebrewers around here, and the partnership with HPB has been great for both of us.