Alright, we're hitting the reset button on 777, taking another crack at this. A pretty sizable group of us has put our heads together, talked this over in a lot of detail, looked at the last discussions, took some internal polls, and came up with a new starting point.
But, the real problem with the last attempt seemed to be that no one knew really in what direction we were going. So, I'm coming down the mountain with a couple tablets in my hands, saying that the HBT 777 brew will be:
A big, rye-based IPA, 1070 OG, 70 IBUs.
The idea here is that we have LOTS of IPA fans, and there are lots of people here who are very intrigued with the use of rye. It's big and celebratory. There also aren't really a lot of rye-based recipes out there now, which makes this brew inherently interesting.
Now, we need to figure out how to get there. There's no need, IMHO, to shoehorn seven grains or seven hops or seven hop additions into the recipe, let's just - collectively - develop the best possible recipe. No more polls - let's just start talking this through. Anyone with experience working with rye, chime in and let us know what other grain combos work well with it.
It's doubtful that there will be an extract version of this recipe, unless someone makes a rye extract that I'm unaware of. But, we'll want to convert this to partial mash before all is said and done, as well.
So, let's get to work...
But, the real problem with the last attempt seemed to be that no one knew really in what direction we were going. So, I'm coming down the mountain with a couple tablets in my hands, saying that the HBT 777 brew will be:
A big, rye-based IPA, 1070 OG, 70 IBUs.
The idea here is that we have LOTS of IPA fans, and there are lots of people here who are very intrigued with the use of rye. It's big and celebratory. There also aren't really a lot of rye-based recipes out there now, which makes this brew inherently interesting.
Now, we need to figure out how to get there. There's no need, IMHO, to shoehorn seven grains or seven hops or seven hop additions into the recipe, let's just - collectively - develop the best possible recipe. No more polls - let's just start talking this through. Anyone with experience working with rye, chime in and let us know what other grain combos work well with it.
It's doubtful that there will be an extract version of this recipe, unless someone makes a rye extract that I'm unaware of. But, we'll want to convert this to partial mash before all is said and done, as well.
So, let's get to work...