Just finished brewing this past Sunday and already thinking about my next brew (cause that’s what we do right?). This will be my third brew (first was NB Irish Red, second was NB Bourbon Barrel Porter) but I was hoping to venture away from the kits for this next one. I also was thinking about a hoppy beer and what better beer to try to clone than Great Lakes Alchemy Hour.
I haven’t read any recipe books (plan to read Brewing Classic Styles at some point) and I have no idea how to translate flavor profile into ingredients. So really looking for as much help as I can get. My equipment allows for 2.5gal partial boil extract brewing. Doesn’t necessarily have to be a perfect clone but something close.
Here’s what I got from the GLBC website…
Harrington 2-Row Base Malt: Allows color and flavorfrom other specialty malts to come through; makes for very clean beer
Caramel 45: Contributes to amber color; provides complexity
Honey Malt: Contributes sweetness
Mosaic: New U.S. hop; provides floral, tropical, fruity, and earthy characteristics
Nugget: U.S. bittering hop; provides floral, resiny aroma and flavor
Cascade: U.S. hop with citrus characteristics for aroma
So can anyone point me in the right direction? :cheers: