Hey all,
Went ahead and tried my hand at the "Brujos" style of of this beer, and below were my results. Beer came out excellent. Recipe below as well.
The hops on this were really intense. A very "hops out of the bag" character. Very intense/saturated. But it was very pleasant and approachable. All the great fruity and "juicy" characteristics were able to shine through. Aroma jumped out of the glass.
Mouthfeel was on point. Pretty thick. All those adjuncts make a difference.
No hop burn. I let it sit in the keg for 2 weeks before I drank it, but, there was very little, if any, hop burn right out of the fermenter.
It was a great beer. Up at the top of the list for the best I have made. Would brew again for sure. I would make a few tweaks, but overall...awesome beer.
Water:
View attachment 846539
Batch Size (To Packaging) (gal): | 3.5 |
Target OG: | 1.075 |
Target FG: | 1.015 |
Target IBUs | 24 |
Boil Time: | 45 |
Target SRM#: | 5 |
Mash Temp (F): | 156 |
Mash Time (min) | 60 |
Yeast: | Lallemand - Verdant Ale |
Grain Bill | | |
Grain Name | Original Amount (lb) | Percentage |
2-Row Brewer's Malt, Briess | 8 | 40.00% |
Flaked Oats | 4 | 20.00% |
White Wheat Malt, Briess | 4 | 20.00% |
Spelt Malt, Best MALZ | 4 | 20.00% |
Hop Name | Original Amount (oz) | Addition Time |
Citra | 0.5 | 15 |
Simcoe | 0.5 | 15 |
Citra | 2 | FO |
Simcoe | 1 | FO |
Citra | 5 | DH |
Simcoe | 4 | DH |
Galaxy | 2 | DH |
Fermentation:
7 Days @ 68F (until fermentation was complete)
Soft crash to 58F, left at 58F for 36 hours. Then did the 1 dry hop addition above.
Left on hops/@ soft crash temp for 48 hours.
Cold crashed for 5 days @ 36F (intention here was 3 days, but had some hop material/clogging issues, so I let it crash a bit more).
Hop Rates (just as a note):
Whirlpool: Approx. 0.5oz/gal
Dry Hop: 2.44oz/gal
View attachment 846538