Hello
I started homebrewing again recently and since I'm doing so I'd like to revive one of my favorite beers that is no longer in production, Weyerbacher Hops Infusion. I've asked the brewery in the past, since they are no longer producing the beer, to be a dear and publish the recipe but alias I got nowhere with that request. Thus it's my mission to clone it. I don't much know where to start and it is no longer possible to get samples to compare it against.
All I have to go with is a memory and this two liner from the company:
So I know what hops it has and they are saying toasted caramel malts but where do I go from here?
Any thoughts?
Thanks
Sam
I started homebrewing again recently and since I'm doing so I'd like to revive one of my favorite beers that is no longer in production, Weyerbacher Hops Infusion. I've asked the brewery in the past, since they are no longer producing the beer, to be a dear and publish the recipe but alias I got nowhere with that request. Thus it's my mission to clone it. I don't much know where to start and it is no longer possible to get samples to compare it against.
All I have to go with is a memory and this two liner from the company:
Hops Infusion
Hops Infusion is a 6.2% ABV IPA with complex hops flavors and aromas. Made with 7 hop varieties (Cascade, Pilgrim, Centennial, Liberty, Saaz, Fuggle and E. Kent Golding), this copper-orange IPA is loaded with juicy hop notes of pine, lemon zest and a layer of pink grapefruit, with a strong foundation of toasted caramel malts underneath it all.
Hops Infusion is a 6.2% ABV IPA with complex hops flavors and aromas. Made with 7 hop varieties (Cascade, Pilgrim, Centennial, Liberty, Saaz, Fuggle and E. Kent Golding), this copper-orange IPA is loaded with juicy hop notes of pine, lemon zest and a layer of pink grapefruit, with a strong foundation of toasted caramel malts underneath it all.
So I know what hops it has and they are saying toasted caramel malts but where do I go from here?
Any thoughts?
Thanks
Sam