Up next on tap is a delicious American wheat beer. It is light bodied and refreshing - but still has plenty of malt character. It hides it's 6.2% abv with American grown centennial hops and a proprietary blend of spices.
Original Gravity: 1.060
Final Gravity: 1.012
IBU: 28
SRM: 4.3 L
Hops: Centennial
Malts: 2-row, Vienna, White wheat, carapils.
Yeast: American ale
Tasting the carbonation sample now - definitely a summer beer with its citrus and lemony taste. Delish.
As for the other beers: the pale ale is but a hazy memory, the rye IPA (now called Falconrye) is conditioning and smelling like a world of olfactory awesomeness. The cream ale is still in the fermenter but will soon be placed in the keg and cold conditioned for a few weeks (lagering). The brown ale was just brewed yesterday so that has some time. The wort tasted slightly roasty (as it should) - I'll probably dry hop it with an oz or so.
I just realized I'm halfway through brewing. Please let me know if you have any requests for a "party" beer (date and location TBA). I can do either a 5 gallon batch of higher abv beer - or a 10 gallon batch of a <~5% beer.
Up next is my take on a bohemian pilsner. Crisp, dry, and refreshing but mine will have a bit more kick than the European version. Probably will hit it up mid next week.
