I'm posting this here where some of the more technical brewers tend to hang
For the Big Brew on May 5th, a friend brewed the AHA suggested American Brown Ale recipe:
10 lb pale two-row malt (4.54 kg)
8 oz 90˚ L crystal malt (227 g)
8 oz 60˚ L crystal malt (227 g)
6.5 oz chocolate malt (184 g)
1 oz black patent malt (28 g)
0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (80 min)
0.75 oz Willamette whole hops, 5.7% a.a. (21g) (30 min)
1.25 oz Mt Hood whole hops, 6.1% a.a. (35 g) (15 min)
0.75 oz Willamette whole hops, 5.7% a.a. (21 g) (5 min)
1 tablet Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)
White Labs WLP001
A hop bag was used and after cooling the wort, moving to a fermentation bucket and pitching the yeast he went to his brew kettle and there was nearly a half gallon of wort that had drained from the HOP Bag. I suggested to keep it separate from the other and it was placed in 1/2 gallon growler, yeast was added and it was allowed to ferment. He didn't feel like bottling it so I took it let it ferment out a month and then primed it and bottled (got 5 bottles) waited three weeks and then chilled. I opened one and really, really loved the beer. A week later we got together and sampled it (bottle 2 and 3 now gone) along with the 5 gallon keg of the main batch and while the main batch was good, the bottle of HOP Liquid was heads and shoulders better. Pulled out the 4th bottle with some friends and they absolutely loved it. Kind of like a great rock anthem, played at 5 it's still good, but cranked up it's way better.
My question is what can I do, to create a whole batch of this brew? The residue bottles are so much brighter and crisper then the 5 glaaon batch. I have one left, may follow some suggestions here and save it to compare, but every time I walk by the fridge, I can here it calling my name.