This is a review of my first sour beer a berliner weisse made with 100% local grain. I split the batch into two versions, they are the same sour mashed wort and the same primary fermentation.
Tag: Valley Malt
I finally got to sample of Bow Bog Brewing’s version of the pales in comparison along side my version. The basic idea was for the two us to brew the same recipe, using similar ingredients. The two of us ‘designed’ recipe fairly arbitrarily. During an email exchange we agreed on a style, I picked the hop bill, and Mike picked the grain bill. I don’t think either of us has much in the way of experience making recipes, but this came together surprisingly well. We were both happy with the outcome, but I think we both have ideas on how we’d change it to fit our ideal local rye pale ale.
Here are the resulting details:
Brew Day Notes: http://thebottlefarm.com/ProjetsThoughts2/pales-in-comparision-collaboration-with-bow-bog-brewing/
Untapped Page: https://untappd.com/beer/324085
This is my second attempt at a sweet stout, the first was a partial mash oatmeal stout, this was a small biab all grain batch designed from a recipe found on beersmithrecipes.com. I made a few changes to my recipe for scaling, in an attempt to smooth it out.
This beer is a collaboration beer with my good friend Mike, of Bow Bog Brewing. We have been homebrewing in parallel for the past few years, and have had many an exchange recently about technique, ingredients, and various projects. We both have a similar focus on sourcing our ingredients locally, and trying to build our own equipment, and are at a similar experience level brewing. So when we went in on a few sacks of grain from Valley Malt late last year we started talking about a beer we would both brew.