Wow. These things take time. But also, WOW! This tastes amazing! I think the Brewmaster was secretly hoping this would be a flop so there would be no temptation to try a lager again. The results couldn’t have been better. The crisp Pils base allows the half pound of Mosaic and El Dorado to blow your palate away with tropical and stone fruit that is candy sweet. We couldn’t be happier with how our Quarantine IPL turned out.
3 SRM, 45 IBU, 6.7% ABV
Stay Safe and Cheers!
Lagers take time apparently! after 3 weeks at 55 degrees, our tropical lager was racked into a secondary and chilled down to 40 degrees. It’ll sit here for far too long according to my impatient opinion but there’s a lot of sitting around going on these days so maybe it’s fitting.
Whirly Bird has long been an ale house. Even our Novemberfest had some ale yeast snuck into the fermenter. Well, today is the day we naively decided to change this. Without much of an understanding on lagering cycle, off we go.
The fire was lit, the pils and Marris Otter were mashed, and things were off to a boil in the new, huge kettle. As the flame died out, that’s when we started piling on the hops. Ounces and ounces and ounces of El Dorado and Mosiac are turning this classic lager into a tropical, hoppy experiment.