BeerBorg

Just something I made because I could.

For 2.5 gallons

3oz 40L Crystal
4# Maris Otter extract (MoreBeer)
2oz Maltodextrin (extra body/head retention)
6oz Dextrose (extra og/fg)

1/6oz of Magnum (12%) I had laying around @30, commando

Mixed together all this stuff:

1oz Azacca (10.3%)
1oz Columbus (15.4%)
1oz Simcoe (12.4%)
1oz East Kent Goldings (5.7%) - I can't use Maris Otter without using some British hop LOL.

Split it into 3 equal piles, which is around 1.333333333333333333oz each. Or something. Bagged 2 of the piles, left one commando.

Threw a bag in @20
Threw a bag in @10
Threw commando pile of hops in @flameout

30 minute lid on hopstand (in progress)

Waffling about yeast right now but will decide in a bit and update.

EDIT/UPDATE

OG was 1.068
SRM is probably 13ish
IBUs are something stupid in the theoretical 3 digit range.

I went with Nottingham for this.

I'm hoping the extra character of the Maris Otter and the little bit of crystal is enough to balance this a bit. If you can call something like this balanced.

Nice, like that name. What does Azacca bring as far as flavor?

I like the label!
I've only used Azacca once and mixed it with other hops but I can tell the difference. Can't really pick it out but since I've used the other hops, I know there's something different about it.
I think it's likely better and used more as late additions but I plan a few more beers with what I have left.

Dawg LB Steve wrote:Nice, like that name. What does Azacca bring as far as flavor?

I used Azacca as a single hop in a hop forward Saison (basically my replacement for APAs when it's too hot for me to brew them) - which is long gone because it was so good.

It's got some pine, some orange/lemon citrus, and some kind of mixed tropical fruit punch. So basically in this it will blend into this mix and just add some fruity complexity.

I think I will do another beer with 2oz of them and some Simcoe and some Centennial.

As always,it sounds yummy. And that picture is freakin' awesome.

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I bottled this at 1.016.

It tasted great. Besides the pine, it was citrusy, tropical, and had that "juicy" vibe as if I had put Amarillo in it. (I don't know how to describe what I find so different about Amarillo vs. say Cascade or Centennial with a better word). That must be the Azacca and maybe the sweetness from the Goldings kicking it up. It's a good bit different then "SWMBO Repellent" which has a lot more dank/earthiness.

Sounds awesome Dave!

And yes, juicy is how I describe Amarillo so I suspect Azacca woud be quite to my liking...

Haven't seen it at my LHBS though... I'll ask if they can get some in.

Popped my trub bottle.

This is good stuff.

And it's gone...

But I will make it again... or something very much like it.

Because frankly, I loved this stuff.