Reviving an old thread for a worthy beer.
Just drank some, not going to formulate a recipe, but this is what I definitely think after having 3 cans of this stuff tonight.
-There is definitely wheat in the beer.
-SRM is around 6-7, definitely no higher.
-Tastes like 2-row, wheat, and some VERY light crystal malts to me, but very very little malt sweetness to it.
-Definitely finishes around 1.010, definitely not much higher
-Solid bitterness (maybe 30 IBU from a 60 minute addition), but tons of LATE hop flavor/aroma.
- Definitely has the grassiness that is discussed here.
- It definitely doenst have a dry-hopped flavor, but certainly has the aroma. I am guessing it is dry hopped for a very short time with a ton of hops. This gives a different hop flavora/aroma than the typical 10-14 day dry hop that us homebrewers do. Maybe it is something different, like a hop tea, or some other unusual hopping technique.
- Yeast is defintiely VERY clean, Lets just say it is WLP001 or WY1056
More on the hop aroma. When I crash a beer and get it nearly crystal clear before I dry hop it, I get a really nice sweet hop flavor andthe citrus and sweet hop aromas really come through, but it takes at least 1-2 weeks for this to happen.
When I dry hop when the yeast is still in suspension, or without crashing or gelatian, I get a rougher, grassier, more bitter, less sweeet contribution, but it takes more hops to do this, and overall it is has less flavor, especially after the yeast drops out.
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