Hey guys, in case you haven't heard. Boulevard is doing a cool experiment for craft beer week (http://www.boulevard.com/experiences/home-brewer/).
I am not super competitive, and very confident in my process, and I'm doing something simple that might be interesting. So I'm gonna start this thread with my recipe and full process and you can follow along until I submit to BLVD.
So the beer is:
93% 2-row; 7% Munich
All bittering, equal amounts Bravo and Magnum.
I smacked a Wyeast 1084 Irish Ale Sunday night, 1 liter Starter 1:10 DME/bottled H2O starter on Monday night.
Pick up beer at BLVD on Tuesday at 4pm. Added 1 oz Amarillo (Wort at 60.F).
I then rigged my ferm wrap to 62.F and put it in my insulated box in my chest freezer (42.F)
Checked in the morning and the temp was nailed at 63.F. I pitched the entire starter (non decanted) and added another .5 oz Amarillo.
My plan is to add 10 grams of hops every 12 hours for one week and then crash and carb.
I'll keep you guys updated.
The concept is a Boston Tribute. American experimentation with a Irish twist.