BeerBorg

This is only two weeks in the bottle, but I put a sixer in the fridge this weekend, just for grits and shins.

Had a couple bottles this evening.

Gonna have another pretty soon.

Dang, this is a good beer!

A history buff eh? Maybe not.
I was a history major. Look at me now!
Didn't you make this before? It sounds familiar to me from back in the days of the other forum.

Not from the other forum, Paul. This is a 2014 brew! So named because I used Centennial hops and Warrior hops. How could I not name it 100 Years War?

Good bitterness up front, but a somewhat sweet maltiness lurking in the background. And a tangy finish that makes you want another swallow!

I have never tried warrior hops. I like the origination of the name

Want the recipe?

Could I persuade you to share the recipe with me?

nighthawk wrote:Could I persuade you to share the recipe with me?

NO! Only Gymrat.

Oh, okay, here.

Be aware, this is a 2.5 gallon batch. You can just double everything if you want five gallons.

1 pound Amber DME
2.5 pounds Light DME
0.25 pound Carapils
0.25 pounds flaked rye

Steep Carapils and flaked rye for 30 minutes at ~135 degrees.

0.25 ounces Centennial - 60 minutes
0.25 ounces Warrior - 60 minutes
0.25 ounces Centennial - 20 minutes
0.25 ounces Warrior - 20 minutes
0.25 ounces Centennial - 7 minutes
0.25 ounces Warrior - 7 minutes

Dry hop 0.25 ounces Centennial and 0.25 ounces Warrior two or three days prior to bottling.

I used Mangrove Jack's M44 US West Coast dry yeast. Your choice, though. I think any California Ale yeast would produce good results.