HOP BUTCHER OCEAN KEY FREE

I'm convinced that the yeast is responsible for Pina Colada-type smells and flavors. The description on the back of the can is 'Fresh Citrus, Light Resin, and Exotic Tropical', check, check, and CHECK! When you get it fresh, it's much more straw-colored like mine.Ĭonclusion: I definitely got close and am incredibly happy with this beer. HB is showing some slight oxidation, which is probably why the color is a bit darker. Color: In this picture, my beer is about 3 weeks old, while the can of HB is about 6 weeks. As for the original HB, the same flavors are there, but there is a little more body, creaminess as well as Pina Colada-type tropical flavors you get from most of their NEIPA's.

Tasting Notes Flavors: Very tropical, lots of cantaloupe, a little peachy, and a lovely hint of resin. I maintained this temperature for 3 days and then cold crashed before kegging. I then soft cold-crashed on day 9 to 57F and added second dry hop on day 10.

HOP BUTCHER OCEAN KEY FREE

I added the first dry hop on Day 2 and let the temperature free rise. Chilled to 68F and pitched yeast from a 1L starter. 4 Gal Batch with 70% efficiencyġ.5 oz Citra pellets (Whirlpool 160F - 30 min)ġ.5 oz Mosaic pellets (Whirlpool 160F - 30 min) found several good bits of information (great work!) and I found a good deal of other info in Craft Beer & Brewing's podcast about the grist and hop schedule.įG: 1.024 note: I undershot gravity by a bit, you should be aiming for 1.079 or so. It's not 1:1 quite yet but it's getting damn close! While I did Double Grid clone instead of Galaxy Bowl, I'm sure you can mix up the hops and get delicious results.

I brewed a couple of iterations in an attempt to create a Hop Butcher clone. Use preferred NE IPA water chemistry, maybe 150 Ca, 150+ Cl, 75+ SO4,įirst dry hop during active fermentation, second dry hop 2-3 days before cold crash/packaging Any further grains used, ratios Here's my first shot at a recipe: Hop Butcher Galaxy Bowl (clone)īatch Size: 5.75 gallons (fermentor volume)īoil Gravity: 1.061 (recipe based estimate)ġ3.5 lb American - Pale 2-Row 37 1.8 80.6%Ģ oz Galaxy Pellet 14.25 Boil 10 min 31.03Ĥ oz Galaxy Pellet 14.25 Whirlpool at 155 ☏ 20 min Do they use any other hops but Galaxy, such as for bittering additions Source: Hop Butcher For The World - Pitching 10L of Imperial Yeast's DryHop Strain Into The Fermenter posted (timing and type of yeast lines up with when Batch 1 GB was brewed) Source: - looks to be about 16 sacks 2-row, 4 sacks flaked oats, can't tell what the stuff in the backround is and if it is for Galaxy Bowl, may be other grains also not visible

I plan to brew something in this vein somewhat soon (but maybe a lesser ABV version). Been researching for awhile and here are some basics/assumptions I've come up with - knowing a little about brewing the style and seeing some of Hop Butcher's social media posts.

“If you’re going to take a picture in the taproom, it’s not a terrible place to do it.Resurrecting this from the dead. “It’s cool to stand in front of that thing,” Zimmer said. Hop Butcher has made two other additions, both nodding to its identity: a commissioned painting of a Washington state hop field the partners visited in 2019 and, on a brick wall just inside the front door, the opening lines of Carl Sandburg’s legendary poem from which the brewery took its name (“Hog Butcher for the World/ Tool Maker, Stacker of Wheat/ Player with Railroads and the Nation’s Freight Handler / Stormy, husky, brawling/ City of the Big Shoulders”). “I didn’t realize how bold and striking the mural would be,” Zimmer said. It was a subtle transformation that surprised even Zimmer and La Rose. The mural - warm, mingled shades of red, orange and yellow as a bird spreads its wings against the sun - fosters an intimate space, dominating the room in a way one single thing did not when it was Half Acre’s. Hop Butcher for the World's taproom features a wall mural painted by Dan Grzeca, who also designs Hop Butcher’s labels.

Hop butcher ocean key