Well, friends, it’s been a long time coming.
It was inevitable.
It had to be done.
With inspiration and assistance from family, friends, and foes we’ve finally brewed our first beer, tentatively titled…
SUMMERSALT STOUT
– granola simcoe edition
- 5 kg. Maris Otter
- 1 kg. Choco Malt
- 1 kg. Carafa III
- .75 kg. Flaked Oats — honey roasted @ home
- 100 g. Simcoe hops @ 70 min
- 100 g. Simcoe hops @ 20 min
- 100 g. Simcoe hops @ end
- Edinburgh Ale yeast
BREWMASTERS:
Trey “Barley Dust” Standley
Stephanie “Irish Moss” Brooks
Anne “Hop Leaf” Kjølby
Kevin “Sparge” Kroh
Quality Control:
Jens “Mash Ton” Sonne
Wanna see how we did it?
Check this out to see the crazy preparations we made.
And give a gander at the process by which the beer was made.
Or just skip on ahead to the final product.
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Good call on Simcoe hops, one of my favorites. Hopefully there is some left in March when I make it to Copenhagen. If ever see it, Weyerbacher brews an amazing DIPA that uses only Simcoe hops, called Double Simcoe – rich grapefruit flavors that continually unfold as you drink it.