We arrived to a warm small brewhouse, now so named the “Goldfish Bowl” .
Water was brought up to brewing speed. A mash tun was filled. We had breakfast. Sparge was started. Hops were opened. A little dose of hops was added. The boil happened. more hops were added. after a while even more hops. particularly pungent hops were added. then even more.
Amazingly, having made hop soup, we ran off to the fermenter, it flowed nicely. We filled a fermenter. We hit target volumes and gravity.
It smelled very nice. Caused a few, “woah, that smells different!” from all the staff running around the restaurant.
We cleaned up.
Hoptimum came to be, pitched with yeast
Malts: Pale Malt, Cara Gold, CaraPils and Wheat Malt
Hops: Magnum, Columbus, Amarillo and Simcoe. About 50ish IBU. Yeast: Cal Ale. Brewers numbers: OG 1.051 FG:tbc. SRM 6ish. 60 min boil.
2011 vintage 4.8 abv
JohnRMurdoch (2701) - Glasgow, SCOTLAND - MAY 14, 2011
3.1 AROMA 5/10 APPEARANCE 3/5 TASTE 6/10 PALATE 4/5 OVERALL 13/20
UPDATED: MAY 21, 2011 Cask @ The Brewpub. Version I had was 4.8% Golden amber colour, slightly hazy, good head. Hardly any aroma, mildly malty. Sweet biscuit resin malt flavour. Creamy texture. Bitter sweet aftertaste. Quite acceptable but not outstanding.
rlgk (8481) - Skövde, SWEDEN - MAY 12, 2011
2.8 AROMA 6/10 APPEARANCE 3/5 TASTE 5/10 PALATE 3/5 OVERALL 11/20
Cask at the brewpub. Pale golden beer, small offwhite head. Fruity citrus aroma. Fruity hoppy flavor, some herbal notes, some toffee.
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