All aboard! Have you ever asked yourself, which beer style best suits you? Well, as I traced my palate sensations through my wavering beer journey I confess I’m guilty and fell head first into the juicy, crazy, & hazy beer train. This was by no means on purpose, but it couldn’t be ignored any longer. Days gone by and the gamete of this beer phenomenon seemed to put brewers and home brewers creativity above par and roll down the tracks with a head full of juicy goodness.
The locomotive of Briess Pale Ale Malt, Carapils® Malt, Briess Torrified Wheat & Briess Flaked Oats work in harmony to create this juice packed, sweet and malty homebrew. This lead me to celebrate Learn to Home Brew day by brewing a citrus-intense, tropical fruit aroma and effervescent recipe we hope to bring to our Better Brewing portfolio in the new year. Here is the recipe to get your taste buds quenching:
(Makes 6-gallon (22.7L) batch)
Mash at 155° F (68° C) for conversion to complete. Lauter/sparge to collect 7.5 gal. (28.5 L) of wort, boil 60 minutes. At flame-out, cool wort to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10/20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, cool wort to 67° F (19° C),pitch yeast, and ventilate carboy. Ferment 2-weeks then, slowly increase the temperature up to 73° F (23° C) to ensure full attenuation. On day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add grapefruit juice puree at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Bottle or keg according to your home brew set up. Serve fresh!