Back at it brew

Well I kicked the hell out of the hoo-doo voodoo that dumped my mash tun and brewed a big old batch of hoppy beer to show it what I think. The brew was smooth as silk, almost like I knew what I was doing.

23 gallons of 1.065 IPA with 60 IBUs from 100% Amarillo hops

2-row, 40 L Crystal, palm sugar and hop additions drawing most of the bitterness from the last 15 minutes of kettle additions.

It dropped to a 1.012 in 48 hours. It is still working too, but much slower.

I just dumped 7 ozs. of dry hops in.

5 ozs. more are going in later.

I am hoping to bring some to Denver with me.

Just wondering but what does Palm sugar add to the brew? Never seen that used.

Boy, oh Boy, I wish I was going to Denver.................

Way to get back on the saddle, BP! Amarillo hops are my new favorite. That sounds great!

Ryanh1801 said:

Just wondering but what does Palm sugar add to the brew? Never seen that used.

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Palm sugar will dry things out like other sugars used as adjuncts in Belgium styles, but it also leaves a bit of residual creaminess and a light, floral flavor tone. It is a bit like invert sugar.

Sounds delicious and what a way to get back on the hog! Nice work BP

BTW, I have to agree with Yooper, Amarillo's are my new favorite too. I just made a kick @$$ red ale with 100% Amarillo and it's screamin' good.