- 1 bbl = 31 gal
- 4lb/bbl = 2.06oz/gal
- Dry hop around 65*F
- Layer whirlpool hops based on character at different temperatures. Some oils break down at higher temps.
- Dry hop post-fermentation
- No bittering additions in the brewery
- 3-5lb per barrel of hops per dry hop
- English yeast variant (“it’s a popular one”)
- Double Stack
- Real maple syrup on cold side, crashing out as much yeast as possible before adding.
- Andy expressed some concern now that they are canning, but said that the yeast is probably so stressed at that point it probably wouldn’t re-ferment.
- Blueberry Muffin
- Muffin character likely due to THP (I've done more research around this and found that it's likely just BSG blueberry flavoring)
- 6-7% ABV, FG above 1.020
- Uses brett for extra “character”
- 44lb per 30 bbl (0.76oz per gal) whirlpool on nearly every beer
- No bittering additions
- All lagers are naturally carbonated (sounded)
- Spunded beers retain volatile flavor elements (e.g. sulfur) that attribute taste to the beer
- Force carbonation stresses the yeast
- Ferment lagers at 48*F
- Decoction only lagers, mostly single
- Sweet spot for Sour IPAs: pH of 3.6, FG 1.040
- Dry hops done after fermentation, fermenting in high 60s low 70s
- No hop gun, using dry hop port.
- No recirculation, Sam says it pulls out too much astringency that he doesn’t want. They let pure volume of hops determine the flavor
- Aggressive packaging schedule, IPAs do not sit for any length of time after fermentation and dry hop schedule.
- Adjuncts added to stouts are only toasted. Sam basically says that they don’t want people aging heavily adjuncted stouts for over 6 months, so they don’t really worry too much about infections taking root in < 3 months.
- DDH means double the dry hop amount
- Codename Superfan
- Citra, Simcoe, Ekuanot. Formerly had Amarillo but replaced with Citra
- 1.012 FG, 6.5 abv
- Goal was to have a beer that had just enough body where you could drink a few
- 2-2.25lb/bbl
- Noob
- Mosaic and El Dorado
- 1lb/BBL in WP, 2-6lb/BBL in dry hop
- Single IPA
- Dry hop 2 days after terminal
- 3-4 days later, cold crash
- Rare DOS recipe virtually unchanged.
- Absurdly low roasted barley, mostly caramel backbone with chocolate layered on top
- 2-row only. Says MO just isn’t expressive enough to matter
- Used a lot of caramunich. They use a lot of caramunich iii. Also use Simpsons DRC.
- Use Cara 80. Feels caramel is under appreciated.
- 30P floor on OG. No real care about specific gravity
- Employ ~9 different types of sugar
- Molasses has sticking power
- Maple doesn’t stick around at all. Speculated you’d have to do 50+% maple syrup to get maple flavor
- Maltodextrin is Splenda and has a fake sweet flavor to it
- On blending, ignore alcohol and try to focus on vanillas from the barrel and something he describes as a caramel burn. Lingering sweetness doesn’t change from the barrel to the final product while alcohol burn does with temperature.