After almost a year lurking I decided to get an account here and try to contribute. It’s amazing what you can find with the search feature. Anyways, so my buddy went on vacation to Boston and brought me back a beer. I forgot to write the name down and have not found anything close since. I have been brewing all grain for about a year now and think I am ready to attempt a clone recipe but want some input on it. It was a dull red color with little lacing and not much head. The malt profile was a subtle roastiness and an even slighter with lingering dark caramel notes but was not there for long as the hop aroma and flavor took over. Not in a bad way but it was more like a refreshing cleanse of your pallet with strong full bodied citrus aroma that permeated into the nose. It was not overly bitter but had lots of hop flavor predominately grapefruit skins with some slight pine hints and heavy on the nose. Not much head and medium mouth feel it tasted like a very very clean ale yeast. Honestly it was amazing I have been kicking myself in rear to this day for not writing the name down. This is what I have come up with so far. I don’t have beer smith so bear with me for a moment. I also only have a 3.5 gallon pot so my batches are 3 gallons which is about the perfect size cause I am not a heavy drinker and love variety.
Boil 3.5 gallons
Batch 3 gallons
Est FG 1.012
Color SRM 12.5
Single Infusion Mash 152 F
Batch Sparge 165F
5.25 Lb 2 row pale malt 93.9%
.25 Lb crystal 60 4.5%
.094 Lb roasted Barley 1.7%
.50 Oz Centennial 9.0 % 26.3 IBU 60 Min
.25 Oz Cascade 6.5% 3.9IBU 10 Min
.25 Oz Centennial 9.0% 4.8 IBU 10 Min
.50 Oz Cascade 6.5% 3.9 IBU 5 Min
.25 Oz Cascade 6.5% dry hop secondary
.25 Oz Centennial 9.0% dry hop secondary
I have Wyeast british ale 2( washed), Wyeast esb (Washed), Nottingham, Kolsch (washed), and Safe ale 04 on hand.
As well as an oz of simcoe, northern brewer, Fuggles, EKG(UK) Tettnanger, Saaz(czech), Spalt(German), Willamette, Cascade, Centennial, Armarillo, Hallertauer.
With having a new baby and going to school full time I stocked up on hops and malts ahead of time so all I would have to buy for a while is yeast and specialty grains. This makes everyone happy. :cheers:
I am thinking the Nottingham yeast will do well with this recipe. I would appreciate any input or changes anyone thinks I should make. Thank you