Hello all,
I was fortunate enough to be able to take a road trip out to Vermont a couple of weeks ago. The Alchemist Crusher is probably my favorite beer I was able to get on the trip. Being from Iowa, it will probably be a long time before I can drive out east again to pick up more, so I wanted to see if anyone had any insight into the recipe.
My impression is that it has a more potent hop aroma/flavor and definitely does not use the same hops as Heady (though I've heard that it does use the same hops as Alena). It's resiny and mouth coating and finishes relatively dry and bitter.
My guess is that the grain bill is similar to Heady (Fawcett Pearl, Sugar, and Fawcett Light Crystal), and the hop schedule is similar with respect to timing but with increased flavor/aroma quantities.
My first stab at the recipe would be:
10 Gallons
OG 1.073
FG 1.011
ABV ~8%
90% Fawcett Pearl
6% Sugar (Turbinado/Corn Sugar - not sure which to go with)
4% Fawcett Caramalt (15-35L - somewhere in that range)
Mash for fermentability.
Hopshot or CTZ to bitter to 50-60IBU.
3/5/2/2oz of Columbus, Mosaic, Centennial, Amarillo in the whirlpool
2/2/5/3oz of Columbus, Mosaic, Centennial, Amarillo for dry hop
Conan Yeast
What are your thoughts about this beer? The recipe? I may bump up the whirlpool/dry hop amounts, but what are your thoughts on hop choices and the ratios?
I was fortunate enough to be able to take a road trip out to Vermont a couple of weeks ago. The Alchemist Crusher is probably my favorite beer I was able to get on the trip. Being from Iowa, it will probably be a long time before I can drive out east again to pick up more, so I wanted to see if anyone had any insight into the recipe.
My impression is that it has a more potent hop aroma/flavor and definitely does not use the same hops as Heady (though I've heard that it does use the same hops as Alena). It's resiny and mouth coating and finishes relatively dry and bitter.
My guess is that the grain bill is similar to Heady (Fawcett Pearl, Sugar, and Fawcett Light Crystal), and the hop schedule is similar with respect to timing but with increased flavor/aroma quantities.
My first stab at the recipe would be:
10 Gallons
OG 1.073
FG 1.011
ABV ~8%
90% Fawcett Pearl
6% Sugar (Turbinado/Corn Sugar - not sure which to go with)
4% Fawcett Caramalt (15-35L - somewhere in that range)
Mash for fermentability.
Hopshot or CTZ to bitter to 50-60IBU.
3/5/2/2oz of Columbus, Mosaic, Centennial, Amarillo in the whirlpool
2/2/5/3oz of Columbus, Mosaic, Centennial, Amarillo for dry hop
Conan Yeast
What are your thoughts about this beer? The recipe? I may bump up the whirlpool/dry hop amounts, but what are your thoughts on hop choices and the ratios?