gambrinus pale ale malt
breiss 20l crystal
og 21.2
brewed on 5/517
ferment at 63 degrees
had to dilute with bottled water to prevent a 10% beer. did so at 24 hours after yeast pitch. hoping fr no oxygen issues.
dry hopped on 5/8 6 pm with 2 ounces of citra
added 2 oz of super stinky simcoe on 5/11 PM
fg= 1.010 by hydrometer. whoa thats low.
tasted bitter af at kegging
beer is tasting very good with no issues besides the 15o IBU's. very tasty, tons of hop flavor. not a lot of aroma, but expecting that to come around a bit as it looses greeness. If it does not, I would start to wonder if a 180 steep may not be one of the most important things for making a beer that I like?
5/22 fully carbed and fairly clear. nice color actually. pretty tasty beer. bitter, dry, decent nose at this point. total west coast style, better than most commercial examples.