Friday, August 25, 2006
Monday, August 07, 2006
Monday, July 17, 2006
Tuesday, July 04, 2006
3 1/2 lbs Amber Malt Extract
8 oz Crystal Malt Grain
4 oz Pale Malt Grain
4 oz Oat Grain
1 oz Cascade Hops
1 oz Fuggle Hops
1/2 Teaspoon Irish Moss
1 packet Muntons Ale Yeast
3/8 cup Corn Sugar (priming)
Date Brewed: March 21, 2001
Original Gravity: 1.049
Pitching Temp: About 100 degrees
Primary Fermentation: 1 week at 64 degrees
1. Steep Grains for 1/2 hour
2. Strain grains and add to brew pot along with 1 gallon water
3. Add Malt Extract and allow to boil
4. When wort begins to boil, add 1/2 of the Hops and boil for 1 hour
5. After 1 hour, remove hops and add the other 1/2 of hops, boil for 1/2 hour
6. Last 15 minutes of boil, add Irish Moss
Notes: Cascade hops 7.3%, IBU's around 60, more of an IPA.
Thursday, June 15, 2006
June 09, 2006
We thought, 'Man, wouldn't it be great to make a beer that would be dominated by Simcoe?
FORGET cascades hops. The newest beer craze is Simcoe.
Cascades, of course, is the classic West Coast hop, the small, vine-grown bud that gives beer its aroma, its bitterness, its spice. For 20 years, the fresh, aromatic, grapefruit-like Cascades virtually defined American-made craft beer, and it still reigns as one of the biggest sellers.
But six years ago, agriculture scientists in Washington State introduced a hybrid called Simcoe, and brewers have been boiling it big time ever since.
Yards Brewing, in Kensington, used it in its reformulated Philly Pale Ale recipe, and watched sales rocket. Troegs Brewing, in Harrisburg, adds it to Nugget Nectar Ale. In Delaware, Dogfish Head Brewing's Sam Calagione said his brewers were using Simcoe before it even had a name, when it was known only as 'Experimental Hop No. 555.' Today, he said, Dogfish Head tosses a 'load' of it into 90 Minute IPA.
Simcoe is so hot, Weyerbacher Brewing in Easton just named its newest beer after the plant: Simcoe Double IPA.
Read more at the Philadelphia Inquirer.