I like it. Thanks for the input Mr Powers. Let me know if you take a stab at it. I might try something but have a few other brews on the list already
Cheers!
I believe in one of the Luscious YouTube videos he states that his recipe consists of almost 50% specialty malts. He also mentions that he uses a lot of late addition hops. Being from Canada I have never tried the beer but the descriptions seem amazing and I’m interested in following along.
I just got back from a tour of the Alchemist brewery in Stowe and I heard an interesting comment that may be relevant. As we were climbing up to the top of the mash tuns the guide said "Imagine the brewers bringing up 60lb pails on extract". So, I suspect that to get to the 9.2% in luscious they are adding a goodly amount of extract rather than just relying on a vast amount of the Pearl malt that is the base of almost all their beers (though there was about equal amounts of Bestmalz Pilsner in their malt room - likely for the Kolsch they also make in the Stowe brewery (Heady is primarily made in their older Waterbury one).I believe in one of the Luscious YouTube videos he states that his recipe consists of almost 50% specialty malts. He also mentions that he uses a lot of late addition hops. Being from Canada I have never tried the beer but the descriptions seem amazing and I’m interested in following along.
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