My inquiry:
"Message Body:
I would like to attempt to homebrew Sweet 16. Last night's bottle aged very well.
Do you have any pointers? Recipes?
--
This e-mail was sent from a contact form on Shmaltz Brewing Company ( http://shmaltzbrewing.com)"
Answer:
"Hey John,
Thanks for reaching out, as well as sipping that fine liquid!
I can't send you our direct recipe, mainly because both of us would pull our hair out..
The malt is pretty self-explanatory (and a large list), we mashed this at 149F for 60minutes before starting our vorlauf.
Once you get to the kettle portion that is where things got weird- we had 16 different hop additions spaced 16 minutes apart, making a massive boil and a lot of buckets that needed to be dumped! I would suggest taking some liberties with that, but a good long boil is going to help you really evaporate off a lot of that disgusting water that will leave lots of sugar behind to make that yummy alcohol. The hops are listed in order of how they were lumped together in groups of 3-5 in each addition as they moved through the addition timelines. We tended to do 3-5 hops in each addition 16 minutes apart across 16 additions, but no need to do that at home. Our end of boil gravity on this beer was 36 degrees plato which is 1.159 in specific gravity, depending on the scale you use for brewing.
2-Row base
2% of each: vienna, malted wheat, chocolate malt, rye malt, dark crystal, crystal rye, roasted barley, spelt malt, roasted wheat, flaked oats, carapils
4% kiln amber
3% munich malt
with a touch of caramel 40L and quinoa flakes
hops: fuggle, willamette, palisade, golding, tettnang, crystal, ahtanum, columbus, zythos, cascade, centennial, apollo, summit, simcoe, citra, amarillo
This (and all our jewbelation recipes [are]) is an absolute bear to brew, but have fun and let us know how it turns out!"
My version to follow.
"Message Body:
I would like to attempt to homebrew Sweet 16. Last night's bottle aged very well.
Do you have any pointers? Recipes?
--
This e-mail was sent from a contact form on Shmaltz Brewing Company ( http://shmaltzbrewing.com)"
Answer:
"Hey John,
Thanks for reaching out, as well as sipping that fine liquid!
I can't send you our direct recipe, mainly because both of us would pull our hair out..
The malt is pretty self-explanatory (and a large list), we mashed this at 149F for 60minutes before starting our vorlauf.
Once you get to the kettle portion that is where things got weird- we had 16 different hop additions spaced 16 minutes apart, making a massive boil and a lot of buckets that needed to be dumped! I would suggest taking some liberties with that, but a good long boil is going to help you really evaporate off a lot of that disgusting water that will leave lots of sugar behind to make that yummy alcohol. The hops are listed in order of how they were lumped together in groups of 3-5 in each addition as they moved through the addition timelines. We tended to do 3-5 hops in each addition 16 minutes apart across 16 additions, but no need to do that at home. Our end of boil gravity on this beer was 36 degrees plato which is 1.159 in specific gravity, depending on the scale you use for brewing.
2-Row base
2% of each: vienna, malted wheat, chocolate malt, rye malt, dark crystal, crystal rye, roasted barley, spelt malt, roasted wheat, flaked oats, carapils
4% kiln amber
3% munich malt
with a touch of caramel 40L and quinoa flakes
hops: fuggle, willamette, palisade, golding, tettnang, crystal, ahtanum, columbus, zythos, cascade, centennial, apollo, summit, simcoe, citra, amarillo
This (and all our jewbelation recipes [are]) is an absolute bear to brew, but have fun and let us know how it turns out!"
My version to follow.
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