Winter is coming and we want you to be armed with a pint of Wee Heavy. Tons of malt. Lots of caramel. Plenty of alcohol to keep you warm. With those goals in mind, we lit the burner and churned out what will hopefully be a darn good Wee Heavy in six months.
19 lbs of grain later, we have ourselves a Strong Scotch Ale in the making. Classic Goldings and Tettnanger take the backup role to a biscuit-ty, malt forward base.
Happy Oktoberfest Novemberfest! It’s what you celebrate when you miss the required beer birthday (or conception day?) for an Oktoberfest. Grind, mash, boil, hop, cool, and ferment. It’s that easy right? Pilsner, Vienna, Munich, Aromatic, Crystal 20/40, and CaraPils were crushed and put to work with Tett. Old Safale Number 04 is working to make sugar into alcohol as I write this.
Prost! …in about 6 weeks.
A Little Nutty Brown Ale is officially available for your drinking pleasure. First bottle was cracked open and looks like it’ll be drinkable. For the 16oz of nuts in the batch it only took on a bit of nut flavor. This was the first time using whirfloc and I’ll admit it does wonders to clear things up. Our Little Nutty Brown Ale has Pale Malt, oats, wheat, Caramel 20/60/80, and some chocolate. Magnum and Tettnag play the role of the hops in this brew. A pinch of brown sugar and a pound of nuts found there way into the batch as well. Dry S-04 was the yeast of the day. Final numbers for our Little Nutty Ale are 4.9% ABV, 32 IBU, 10 SRM.
