Awesome!! Let me know how it turns out! You're not far from me. Do you ever go to Hill Farmstead?
I just tried the first bottle from my batch of this recipe. It's awesome! The only thing I did different was the addition of a 1/2 cup of honey malt - just because I had it on hand. I also split the dry hopping into two dry hops, one in primary then one in secondary. I was a little shy of the OG at 1.074, but it finished at 1.010. Tastes amazing! Thanks for sharing the recipe.
Do you have any info on the SRM of the original?
Sent from my iPhone using Home Brew
Do you have any info on the SRM of the original?
Sent from my iPhone using Home Brew
Regarding the "softness" that people often attribute to Sean's beers, it would be worthwhile to get a few pH readings of his beer, as a higher final beer PH can give the impression of softness and smoother mouthfeel. It also has a side effect of decreasing the perception of bitterness, both with real BU and polyphenol pickup.
And unless he is using a RO system, we can be pretty sure his "well" water is actually of moderate hardness. Given his supposed high BU's in his beer, yet, lack of a sharp bitterness flavor, I would suspect the buffering capacity of his wort is quite high.
Was reading the other day how Maine Beer Co. uses 6lbs / barrel of dryhop for their beer called dinner. That would be 1lb of dry hops in a 5 gal batch.
Supposedly dry hopping doesn't scale down 1:1 from a professional to homebrew scale.
I saw that on their site a long time ago and it didn't sound right. I sent them an email for clarification and they responded to say it was confusing the way it was written and actually was 6 lbs total, not 6 lbs in the dry hop. 16 oz dry hop in a 5 gal batch would be nuts!
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