Articles

Logo

Shameless self-promotion: A while back, we launched a weekly newsletter, The Awesomeness Digest. Focused on food, restaurants, and culture, we have covered topics like eating Belizean rat; working as a cook in a Viking-themed park; the baffling concepts of Lørdagspizzaen and Fredagstacoen; other oddities. Feel free to read and/or subscribe over at Substack.

Brad's beer recipe

SpoBREWSpokane

Remember the original SpoBREW? Of course you do! Some beers were well received, like Brad Hauge's ale. Here is his recipe and notes:

Basically I just wanted to rip off Stone's Cali-Belgique... I've had worse ideas!  After doing some research it seemed the safest way to do it is to brew a Stone IPA and just ferment it w/ a Belgian yeast.

My grain bill was:

10.5# Palel
1# Munich
1# Crystal 20L

1 oz. Warrior 60 minutes
1 oz. Centennial 15 minutes
1 oz. Centennial 5 minutes

THE KEY! Is to use WL Belgian Ale Blend #575 instead of just a regular ale yeast for an IPA

THEN...

Dry Hop with 1 oz. Centennial in secondary for 12 days. 

I keg... so I just transferred it to keg, gave it 20psi for about 5 days... turned it down to 10psi and it sat there till the competition-- roughly 3 weeks.

That's it!

Also, for extract brewers (if anyone actually cares)

It'd be:

1# 2 Row Caramel 60 for steeping grains
6.5# Light Dry extract
1# Munich liquid extract