boochuckles
Well-Known Member
I just ordered some different hops from Midwest and I came across the HBC-438. Midwest describes it as such:
"Brew an ale for ALS. The first hop ever released exclusively for homebrewers, HBC 438 is an experimental variety of neomexicanus that is openly pollinated and native to North America. Expect prominent tropical and stone fruits, herbal, spicy, a subtle cedar note in the aroma alongside a dose of good willall proceeds go directly to finding a cure for ALS.
Use your brewing prowess to make the world a better place, discovering unique yet-unknown flavors along the way. Share the experience with the homebrewing community, join in brewing for a good cause and be one of the first brewers in the world to test out this novel new variety!"
I want to brew this as a SMaSH so I can get an idea of the hop. I was thinking of just 2-row but would be open to anything. I'd also like a very mild yeast to not pull flavors away from the hops. I haven't experimented much with different types of yeast to IDK what would be good for this. Most of the time I go for US-05 and that has a unique taste that I don't want for this.
Any help or ideas greatly appreciated. Thanks
"Brew an ale for ALS. The first hop ever released exclusively for homebrewers, HBC 438 is an experimental variety of neomexicanus that is openly pollinated and native to North America. Expect prominent tropical and stone fruits, herbal, spicy, a subtle cedar note in the aroma alongside a dose of good willall proceeds go directly to finding a cure for ALS.
Use your brewing prowess to make the world a better place, discovering unique yet-unknown flavors along the way. Share the experience with the homebrewing community, join in brewing for a good cause and be one of the first brewers in the world to test out this novel new variety!"
I want to brew this as a SMaSH so I can get an idea of the hop. I was thinking of just 2-row but would be open to anything. I'd also like a very mild yeast to not pull flavors away from the hops. I haven't experimented much with different types of yeast to IDK what would be good for this. Most of the time I go for US-05 and that has a unique taste that I don't want for this.
Any help or ideas greatly appreciated. Thanks