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Black Caddis started as one in all Preston Theony’s homebrew recipes, however somewhat than create a tackle an current model, he began with the flavour he wished to realize and constructed a recipe to comprehend that. Now, after brewing the beer commercially at Wren Home for the higher a part of the previous decade, he’s nonetheless not executed experimenting with adjustments to not simply the recipe, however the core of fermentation itself. Extra not too long ago, the beer has moved from ale fermentation with a Kölsch pressure to lager fermentation with a 34-70 pressure, with the intention to amplify the “clear, slicing attribute” that Theony sought. It’s darkish beer within the 4% ABV vary offered in one of many hottest of the US, and drinkability is paramount.
Equally, Theony has by no means stopped tinkering with their hazy IPA recipe, regardless of core beer Spellbinder’s gold medal within the juicy or hazy IPA class on the 2020 GABF. Observe that something he mentions doing or utilizing on this podcast is topic to alter, and that is solely a snapshot of the place they’re at this brewing second. However with that stated, by means of the dialog, he touches on:
- switching to lager fermentation with a shorter lagering time to present Black Caddis porter extra edge
- layering Carafa, C120, Carafoam, and Chocolate Rye malt for broad taste in a small beer
- hyperfocusing on pH all through the brewing course of
- decreasing whirlpool hops and boosting dry hops to enhance drinkability
- utilizing Galaxy as a bridge between Citra and Mosaic
- dry hopping early and capping the tank
- their strategy to awards season as a time to mirror and enhance beers
- evaluating competitors suggestions
And extra.
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