Session Beer Signup - July 11 Meeting
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NameBeer name, style, recipe, notes, ABV, etc.
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Andrew Berman and Matt Federico
Kettle Sour, 2-row, flaked wheat, flaked oats, french saison yeast, soured with Omega L. Plantarum blend 5.0% abv
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Corey Offsey
Hallertau Blanc Kettle Sour; 2-row, white wheat; French saison and Sacc Trois blend, soured with Good Belly; 4.5% ABV
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Joe Kirchhof
All-brett session kettle sour; 93% maris otter, 7% carapils; soured to ~3.2, 3.1; ~20 IBUs warrior @ 60'; yeast cake (including dry hops) from Amalgamation IPA; 3.9% ABV
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Brian and Thomas Nolan
Session IPA, Maris Otter, Flaked Barley, 2-Row. Warrior,Centennial,Nugget and Citra hops 5.0% (Came in at higher efficiency then expected)
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Paul Stellato
Hoppy funky saison - 2-row, flaked wheat, and acidulated malt. Simcoe, Amarillo, and centennial hops all added at 180 degrees after boil. wlp 565 and omega bring on da funk. 5.2%
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Andy Haynes
Lime Ginger Gose: Pilsner & wheat malt, soured with OYL-605, dry-hopped with lime zest + organic ginger ~5%
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Jeff Lyons
Yeast Bay Northeast Abbaye, Weyermann Pils, flaked oats, raw white wheat, Hallertau & Centennial @ knockout
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Jeff Lyons
Yeast Bay Wallonian Farmhouse, Weyermann Pils, flaked oats, raw white wheat, Hallertau & Centennial @ knockout
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