A little while after I started brewing all grain, I started messing around with SMASH brews and figured I'd need to amass a bunch of ingredients to keep on hand for the odd brew day. I started buying 50# bags of grain and some popular hops to keep in the freezer.
I've only brewed ales with dry yeasts so far, and I really like them... the usual suspects: US-05 and S-33 and similar brands (i'm a little scared of wyeast and white labs liquids for some reason; any tips to help pop my cherry would be appreciated)
Back to the hops... I wanted to do some IPAs that packed a wallop. So I bought a frigging pound of Summit (18% AA). After I bought the the summit, I did a little more research and got nervous when I read a bunch of reviews saying there were onion/garlic flavors.
Well..... I just brewed 10gal of IPA, Summit only.
Here's a quick an dirty rundown of the recipe:
27# grain (25# 2 row pale base malt with 1# biscuit and 1# crystal)
11oz of summit, every 15 minutes of a 75 minute boil, remainder in at 2 minutes
Fermented with S-33 at 59 degrees for 3 weeks in primary, no secondary.
This beer kicks is like a mule, 3 days after kegging. The bitterness of the hops is fantastic. But the aroma is a wicked (wicked-good) mix of smells that hit you in this order: bitter grapefruit, slight tangerine.... and weed. The weed aroma starts out with an earthy, grassy quality which I think could possibly be misinterpreted as onion, and then it hits you.... mary jane. I'm gonna have another glass and think about it some more. I don't even smoke anymore, so it's not like I'm not pulling tubes or GBs as I write this.
I picked up this same aroma thing when I did a 5 gallon batch with summit a few months back. I must note: This particular beer did pair very well with garlic bread/texas toast and marinated steak.
Apologies about referencing grass to any who might be offended... it is simply an observation.
I didn't go out of my way to brew a weird beer, but I'm really digging it.
I've only brewed ales with dry yeasts so far, and I really like them... the usual suspects: US-05 and S-33 and similar brands (i'm a little scared of wyeast and white labs liquids for some reason; any tips to help pop my cherry would be appreciated)
Back to the hops... I wanted to do some IPAs that packed a wallop. So I bought a frigging pound of Summit (18% AA). After I bought the the summit, I did a little more research and got nervous when I read a bunch of reviews saying there were onion/garlic flavors.
Well..... I just brewed 10gal of IPA, Summit only.
Here's a quick an dirty rundown of the recipe:
27# grain (25# 2 row pale base malt with 1# biscuit and 1# crystal)
11oz of summit, every 15 minutes of a 75 minute boil, remainder in at 2 minutes
Fermented with S-33 at 59 degrees for 3 weeks in primary, no secondary.
This beer kicks is like a mule, 3 days after kegging. The bitterness of the hops is fantastic. But the aroma is a wicked (wicked-good) mix of smells that hit you in this order: bitter grapefruit, slight tangerine.... and weed. The weed aroma starts out with an earthy, grassy quality which I think could possibly be misinterpreted as onion, and then it hits you.... mary jane. I'm gonna have another glass and think about it some more. I don't even smoke anymore, so it's not like I'm not pulling tubes or GBs as I write this.
I picked up this same aroma thing when I did a 5 gallon batch with summit a few months back. I must note: This particular beer did pair very well with garlic bread/texas toast and marinated steak.
Apologies about referencing grass to any who might be offended... it is simply an observation.
I didn't go out of my way to brew a weird beer, but I'm really digging it.