It all begins with Hop Suey. I went through the freezer and poured in any and all open bags of hop pellets until I had a whole pound. I didn't really keep track, it's not meant to be repeatable. But I think it contained:
- Mt Hood
- Maybe some Amarillos too
5.25 gallons. Est OG 1.077. Est FG 1.018-1.014. Est ABV 7.75%
- 12 lbs Pale Malt
- 8 oz Carahell
- 4 oz Crystal 60
- 1 lb Invert Sugar (add in last 15)
- whirfloc tablet (last 15)
Water Treatment: 2t gypsum, 1/4 t salt, 1 t Epsom salts.
Hops. You'll need one pound of Hop Suey.
- 2 oz into the mash
- 2 oz at 90
- 2 oz at 30
- 2 oz at 15
- 2 oz at flame out
- after a couple days when the krausen is down, add 3 oz dry hops. Let sit 5 days.
- Rack to secondary and add 3 oz dry hops. Keg when done. I'll cold crash it overnight too to try and drop some of the hops out of suspension.
Kegged it yesterday, my but it's bitter. Great aroma and hop flavor, but the bitterness is a bit harsh. This was after it was cold crashed at 34 of course, and it got better as it warmed up. Still, I'm thinking it might benefit from a couple weeks' aging before drinking. In the future I might move the 90 minute addition forward to 60, or even drop it and add the 2 oz at 10 or 20. It's plenty bitter. FG was 1.014.
Tried it on tap. Mmmm not good. I think it needs some aging to drop the hops a bit. And some of them really were a bit past their prime, it's got a bit of cheese. And I was lazy and dryhopped a bit too long on the second addition, so it's a bit grassy too. Meh, some of those hops were pretty old, time to dump the rest.