Скачать или смотреть Beer Review: All Together Collaboration Blind Tasting

What’s up beer lovers? In this episode, Jacob and I are trying something new. As many of you know, Other Half Brewing Company in New York created an online collaboration idea to help raise money for industry workers during these tough times. Breweries from all over the world participated in this collaboration and even added some fun tweaks to the recipe. We were able to get our hands on five of them. Chapman Crafted, Bottle Logic, Salty Turtle, Urban Roots, and Green Cheek are the breweries we are trying today. Not only that, but we will be trying them blind to help give you a nonbiased opinion of which ones we like best. The results may surprise you. I know they surprised us! Cheers!

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Thanks to Sasha for the Salty Turtle beer!
IG: @sashas.world


Here is the recipe for the All Together beer in case you want to brew it yourself:


ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.060
FG: 1.013
IBUs: 57
ABV: 6.2%
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MALT & GRAIN BILL
9.4 lb (4.3 kg) pale two-row
1.75 lb (794 g) flaked oats
7 oz (198 g) Briess Carapils

HOPS SCHEDULE
1.1 oz (31 g) Columbus [14% AA] at 60 minutes
1.4 oz (40 g) Mosaic [12.25% AA] at whirlpool
1.0 oz (28 g) Cascade [5.5% AA] at whirlpool
2.9 oz (82 g) Mosaic, dry hop
1.5 oz (43 g) Cascade, dry hop
1.5 oz (43 g) Citra, dry hop
1.5 oz (43 g) Simcoe, dry hop

YEAST
Chico strain (e.g., Fermentis Safale US-05 American Ale, White Labs WLP001 California Ale, Wyeast 1056 American Ale, or similar)

DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C). Once primary fermentation activity subsides, dry hop for five days.

HAZY (NEIPA) VERSION The grain bill is the same. For the hops, dial back the 60-minute Columbus addition to 10 IBUs (about 0.22 oz/6 g). For the yeast, instead of Chico, use a London strain such as Wyeast 1318 London III or White Labs WLP066 London Fog.

BREWER’S NOTES
In Brooklyn, we have a very soft, neutral water profile. For the West Coast version, we recommend calcium sulfate, and we aim to stay around 150ppm or less. For the NEIPA, we recommend calcium chloride additions, and we aim to stay under 300ppm chloride. You know your water best, so adjust accordingly.





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Music Contribution: Albert Romiel
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