Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA.
Using Crisp Malt grain, Fermentis US-05 & the all-important amyloglucosidase from Murphy & Son Ltd. He went #Wellhopped with Amarillo, Centennial, Chinook & Comet for a classic West Coast hop-profile plus a healthy addition of Motueka.
|The Faram’s technical and sales teams tried the beer on Friday and it went down extremely well.|
Most people hadn’t tried an example of this style and enjoyed it. As per usual I was perhaps guilty of adding too many hops in, but we all felt this was a good first attempt at the style.The main lesson to come out of this is that we can say US-05 is a good yeast to use when producing this style.