Frequently Brewed Recipes

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A recent social media post (I don’t remember where now; maybe the AHA Forum?) asked about frequently brewed recipes. In the interest of curiosity, I dove into BeerSmith and assembled some statistics on recipes that I have brewed four or more times. I chose four as the cut-off because I have some three-peats that aren’t quite as remarkable or were early attempts to improve my brewing.

Collectively, I have brewed 11 recipes at least four times, comprising 17 percent of my recorded batches to date. It was interesting to track this, because some (e.g., Eagle Face Oatmeal Stout and Alstadt Alt) are still in semi-regular rotation, whereas others (e.g., Fake Tire Amber Ale) haven’t been brewed in years.

The common thread with all of them is that I just like how they taste. My tastes have changed over the years–I can say I’m much more into German styles now than I was in my early days–so it will be interesting to revisit this list in 5 or 10 years and see what is new and what has dropped off. I’m also inspired to revisit some recipes soon (looking at you, Orange Summer Wheat), but there are so many things I want to brew that it may or may not happen.

In any case, here’s the list!

  • 4 (Four) Brews
    • Dunkel-Osteus
      • I really love this Munich dunkel, and it is definitely my favorite dark lager recipe. Plus, it comes with a really fun beer pun. I learned after my early batches that Chris Colby had a different recipe by the same name in his Home Brew Recipe Bible–great minds think alike! While researching this post, I discovered that my recipe has been brewed by at least one other person, which was a fun surprise.
    • Gondwana Pale Ale
      • Not much to say about this one. I went through a phase of brewing it from 2014 to 2017, but haven’t touched the recipe since. My notes show it to be decent, so I might resurrect it at some point, but then again there are so many other great pale ale recipes available. I recently dusted off the name for Gondwana IPA, a completely different recipe.
  • 5 (Five) Brews
    • Alta California Lager (including current batch)
      • The first batch of this is one of the best beers I ever brewed. I’ve tried to recapture that lightning in a bottle multiple times, with variable success. Recently, I revisited the recipe and returned to the initial cereal mash technique, to see how that might help things. It’s now conditioning in the keg, so I’ll have to wait before claiming success.
    • Fake Tire Amber Ale
      • Fat Tire, how I have missed you! The reformulation of the beer by New Belgium was probably necessary for the bean counters, but created something quite different from the original that I loved. So, the “original” Fat Tire is one of those classic craft beers that only lives on in homebrew form. I made four extract batches, and it was my very first attempt at all-grain, over a decade ago. Perhaps it’s time to revisit?
    • Pannotia White IPA
      • The first time I encountered a white IPA (in Rome, of all places!), it was a palate-expanding experience. A hazy IPA before “hazies” were a thing, the mix of Belgian and American characters stood out. When I returned home, I had a burst of batches chasing this experience, and got pretty good results. I need to return to this recipe.
    • Raspberry Belgian
      • This recipe grew from a clone recipe of Funkwerks’ Raspberry Provincial. Somewhat perplexingly, the clone recipe recommended using a ton of acidulated malt to sour this one, but after the first batch I decided kettle souring would create a more tart and tasty beer. That was the right move, and I’ve enjoyed brewing it a few times since. It’s time for me to do this one again!
    • Snowdrop Kolsch
      • This is one of my favorite beers of recent years, although I’ve had some misses due to pulling the wrong grain bill and even an infection in one case. But when I get it right–wow! Unfortunately, two key ingredients (the Edelweiss hop blend and Köln Kölsch-style yeast) are no longer available, so I will either have to reformulate or scrap the name and create something new.
    • Thumbspike Saison
      • An early attempt at saison, and a fun Belgian-inspired paleontological name, I haven’t made this in awhile. I can’t see returning to it, because I’ve learned a ton about how to brew saisons, and I think my techniques and recipes are much advanced.
  • 6 (Six) brews
    • Alstadt Alt
      • Alstadt Alt ranks as one of my favorite recipes, and I’m incredibly proud of it! I’ve made minor alterations from batch to batch, but the overall effect is consistently pretty excellent. It’s a style that is not readily available, or at least not with any variety, so I’m always excited to share my homebrewed version.
  • 7 (Seven) Brews
    • Orange Summer Wheat
    • This recipe began as an extract batch, in an attempt to get close to Hangar 24’s Orange Wheat ale, and was a rare recipe to make the leap to all-grain. I haven’t brewed it in a few years, but need to do so. It’s an easy drinking crowd pleaser, making good use of our locally grown oranges.
  • 9 (Nine) Brews
    • Eagle Face Oatmeal Stout
      • The first brew for this batch was in 2014, and the most recent one in 2024. I’ve brewed it for home, I’ve brewed it for festivals, it has been featured in Zymurgy, it has been everywhere! This is a classic style, and one you don’t see as much anymore at breweries, but it’s still one of my favorite recipes. As I transition to an emphasis on smaller batches, I find that kegs of “heavy” beers like this just don’t move as quickly (even though it’s <5% abv for most interations). So, although I still love this beer, I anticipate brewing a 3 gallon version of the recipe next time.

Snowdrop Kölsch 2026

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This is one of my most frequently brewed recipes, now in its fifth iteration. I love the kölsch style, especially my “traditional” version that eschews wheat and leans in to an all-barley grain bill. The 2026 brew represents a changing of the guard, with the Köln yeast no longer available from Lallemand, and the Edelweiss hop blend now into retirement. I truly love this recipe, and will have to reformulate a little bit for the next round. I don’t care for K-97 in this style, so I’ll probably be back to liquid yeast in my German ales.

The brew and fermentations were delightfully uneventful for this round. My only minor hiccup was realizing that my draft lines were badly in need of a clean, which greatly improved the taste on the final product. Lesson learned!

Recipe Name

  • 9.5 lb. Synergy Select Pilsen Malt (Briess)
  • 0.5 lb. Barke Munich malt
  • 0.5 tsp. BrewTanB, added to mash
  • 1.1 oz. Edelweiss hop blend pellets (5.8% alpha), 60 minute boil
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 pkg. Köln Kölsch style ale yeast (Lallemand)
  • 0.9 oz. Edelweiss hop pellets (5.8% alpha), dry hop in primary

Target Parameters

  • 60 minute infusion mash, 152°, full volume mash
  • 1.046 o.g., 1.010 f.g., 4.7% abv, 24 IBU, 4 SRM
  • Water built from RO, to hit 50 ppm Ca, 5 ppm Mg, 6 ppm Na, 54 ppm SO4, 72 ppm Cl
  • 5.25 gallon batch

Procedure

  • I built my water from 7.25 gallons of distilled water, with 3.6 g of CaCl, 1.7 g gypsum, 1.4 g epsom salt, and 0.4 g kosher salt, to hit the estimated water parameters.
  • I heated the strike water to 157°, added the grains along with 1 tbs. 10% phosrphoric acid as well as the BrewTanB, and then held at 152° for 60 minutes with recirculation.

Tasting

  • Appearance
    • Straw yellow color, brilliantly clear, with a low and persistent white head. It took awhile to clarify, but WOW! This is such a pretty beer.
  • Aroma
    • Low level of fruity aroma, with a ripe apple and pear character. Very low level of sweet malt aroma.
  • Flavor
    • Medium-low level of grainy maltiness, medium bitterness, medium low fruity, pear-like yeast flavor.
  • Mouthfeel
    • Medium body, moderate level of carbonation, dry finish.
  • Would I Brew This Again?
    • This is a perfect recipe! The dry hop doesn’t come through, but that’s OK. The yeast character is quite nice, as is the malt bill. I’ll need to adjust yeast and hops for the next batch, but the overall concept is excellent for a kölsch. I could probably notch the bitterness back a little; I go back and forth on whether or not it’s too much or perfect.
  • Overall
    • 10/10

Catharina Sour

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Image by Bigul Malayi, licensed under CC-CC0 1.0

The Southern California Homebrewing Festival is coming up! As usual, I can’t make it due to a work event, but I am sending a keg with the Horse Thieves. The “bragging rights” competition this year is tiki-/island-themed beer, so anything that it is tropical/tiki is fair game. Charles, one of our club members and owner of Pacific Brewing Supplies, used an open source machine learning build (“AI”) to analyze a whole ton of recipes and come up with some ideas for our club. One of them was a Catharina Sour, which intrigued me enough to brew it!

Part of the appeal for me was that this is a style I’ve never made previously. Originating in Brazil, the BJCP describes it as “a refreshing fruited sour wheat beer with a vibrant fruit character and a clean lactic acidity.” It is essentially a bright, highly fruited Berliner weisse.

The recipe from Charles was pretty straight-forward, and I made only the most minimal modifications for my equipment and ingredient availability. I kettle soured with Lallemand’s Wildbrew Sour Pitch, and used US-05 (with its famous peachy notes) to provide a subtle fruitiness to enhance the tropical fruit. I chose Amoretti Craft Puree for the base fruit additions, having had good success with it in some batches a few years back. At the suggestion of the recipe, I also used the TrueFruit product (essentially granulated fruit concentrate) to brighten things up in the keg.

Catharina Sour

  • 5 lb. Synergy Select Pilsen Malt (Briess)
  • 4 lb. white wheat malt
  • 0.5 tsp. BrewTanB, added to mash
  • 1 pkg. Wildbrew Sour Pitch (Lallemand), for kettle souring
  • 1.1 oz. Hallertauer whole hops (3.0% estimated alpha), from South Dakota
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 0.5 tsp. WLN1000 yeast nutrient (White Labs)
  • 1 pkg. US-05 Safale American ale yeast (Fermentis)
  • 8 oz. (by weight) mango Amoretti Craft Puree, added to primary
  • 8 oz. (by weight) passionfruit Amoretti Craft Puree, added to primary
  • 1 oz. (by weight) TrueFruit passionfruit, added to keg
  • 0.67 oz. (by weight) TrueFruit mango, added to keg
  • 0.67 oz. (by weight) TrueLime, added to keg

Target Parameters

  • 60 minute infusion mash, 152°, full volume mash
  • 1.044 o.g., 1.009 f.g., 4.5% abv, 4 IBU, 3 SRM
  • Blend of neutralized tap water and RO water to hit 86 ppm Ca, 5 ppm Mg, 64 pm Na, 36 ppn SO4, 86 ppm Cl, 7 ppm bicarbonate, RA=-58.
  • 5.25 gallon batch

Procedure

  • I added 3.9 mL of 88% lactic acid to 5.5 gallons of tap water to remove the bicarbonates, and then added 2.5 gallons of RO water to further reduce the mineral content.
  • I heated the strike water to 157°, added the BrewTanB and grains, and then recirculated at 152° for 60 minutes. Next, I raised the temperature to 168° for a 10 minute mashout.
  • After pulling the grains at the end of the mash, I had 7.1 gallons of runnings with a gravity of 1.035, for 74% mash efficiency. I boiled the wort (without hops) for 5 minutes and then chilled it to 95° before adding 25 mL of 88% lactic acid to adjust the pH of the wort to ~4.2.
  • Before pitching the sour culture, I rehydrated it with 5 g of DME in 100 g of water. My previous experience with dry lacto cultures is that they can clump up, so rehydration seemed wise. Once this was done, I pitched the culture.
  • I did the inital brew on 8 March 2026.
  • Within my Foundry, I held the temperature at 100° for 48 hours, until it hit what tasted like a reasonable level of acidity.
  • I boiled the wort for 60 minutes, adding hops and BrewTanB per the recipe. Then, I chilled the wort down to 70° before pitching the yeast.
  • I pitched the US-05 on 10 March 2026. Around 6 gallons went into the fermenter, with a starting gravity of 1.040.
  • The beer was fermented at 68°. I added the craft puree on 15 March, and also moved the fermenter to ambient at that time.
  • I kegged the beer on 21 March 2026, using 3.15 oz. of corn sugar in the keg. I added the fruit powders directly at this time.
  • Because it was such a large batch, I had some beer left over and bottled it with two carbonation drops in a 22-oz. bottle. The bottle did not get the TrueFruit/TrueLime additions, so is just the “base” fruit style.
  • On 7 April 2026, I measured 16 psi in the keg at 68°, which is around 1.8 volumes of CO2. At this point, I moved the keg to the conditioning chamber, chilled to 34°, and used force carbonation to finish out the beer preparation.
Bottled version
Kegged version

Because I had both a bottled version (with no TrueFruit/TrueLime) and a kegged version (with the additions at kegging), I decided to write up my tasting notes separately.

Tasting – Bottled Version

  • Appearance
    • Light yellow, fairly hazy beer; it pours with a rich white head that subsides fairly quickly and leaves lacing on the glass.
  • Aroma
    • Lightly tart, lightly doughy, moderate tropical fruit aroma that accentuates mango.
  • Flavor
    • Moderately high level of clean lactic acidity; light doughy malt character; medium level of tropical fruit flavor, especially mango, with the passionfruit behind that.
  • Mouthfeel
    • Medium-high carbonation, light body, dry finish.
  • Would I Brew This Again?
    • Yes! This is an awesome sour, one that is complex with the fruit, but not in-your-face. The mango is a little more obvious than the passionfruit; a touch more of the latter would be nice. The fruit quality definitely gets more noticeable as the beer warms.
  • Overall
    • 9/10

Tasting – Kegged Version

  • Appearance
    • Modestly hazy, shimmery, pale yellow beer that pours with a surprisingly persistent white head, which leaves some lacing on the glass.
  • Aroma
    • Bright tropical fruit bouquet at a medium-high level; mango and passionfruit, absolutely! The aroma balance is slightly tilted towards passionfruit. Some lactic sourness comes through, too; light bread dough.
  • Flavor
    • As with the aroma, a bright and fresh tropical fruit flavor is prominent; lime is immediately recognizable, alongside passionfruit. The mango character is a little more subdued. The beer has a clean lactic acid sourness, and a slightly doughy malt character at a low level.
  • Mouthfeel
    • Light body, medium-high carbonation, slightly dry finish.
  • Would I Brew This Again?
    • WOW! The keg version is simply amazing, and the blend of fruit is close to perfection. I might notch back the lime just a touch (perhaps half the amount I used) so that it’s not quite as noticeable and more in a supporting role. The TrueFruit was an excellent addition, in particular helping the passionfruit to shine. This might be one of the most fun (and most enjoyable) brewing projects I’ve had in awhile.
    • Compared to the bottled version, the fruit quality is “better” on this one. Everything else is (as expected) fairly similar.
  • Overall
    • 9.5/10

Gondwana IPA

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Chasing the perfect IPA is a perpetual task. As my brewing technique has advanced, I’ve transitioned into all-grain and adjusted grain bills, adjusted water chemistry, played with different hopping regimes, and implemented closed transfer into a keg. The results have, in the best batches, been quite satisfying–especially for “traditonal” C-hop IPAs and classic North American IPAs. I’ve also improved overall beer quality. Yet, I’m always looking to try something just a little different.

Hop derivative products are nothing new, including CO2 extracts, various bittering products, flavorings, and concentrated pellets (e.g., Cryo) released over the years. I keep an eye on what’s out there for homebrewers, and although I’ve dabbled with some concentrated hop pellets like Cryo, they’ve never been so knock-my-socks-off that I’ve gone exclusively to them. More recent products like Abstrax are intriguing, but just odd enough (and expensive enough) that I haven’t jumped at them. But, I’ve been reading more about all of these lately, so I thought I would give them a try. I’m also wanting to get the super crisp, super fruity profile that the best beers with Southern hemisphere hops can have. Time to experiment!

I built my current recipe exclusively around Southern hops, from Australia and New Zealand. I wanted something with big tropical fruit notes and a bit of citrus (but not straight citrus, like some North American IPAs). I chose a combo of Galaxy and Moutere to hit that for the boil and whirlpool. To amp things up, but avoid the astringency of too many hops, I implemented Cryo Riwaka, for the passionfruit and citrus notes in the dry hop. Finally, I rounded things out with a dose of Abstrax Omni Hop Profile, targeting a Galaxy-type expression. In order to let the hops shine through, I followed my all-grain, low mash temperature malt bill from recent “modern” IPA attempts. I also turned down the bitterness, from around 67 IBU in my most recent IPA to 50 IBU here. Although I don’t with US-05 as much as I used to, the peachy quality that it provides seemed like a nice way to augment the overall fruity qualities I wanted in this beer. I had a lot of fun conceptualizing the recipe in this batch, and choosing the ingredients to hit my overall concept.

Note that this is my second recipe with the name of “Gondwana IPA.” My first was over a decade ago, during only my second all-grain brew session. The name is too good to leave to an early effort, so I’m going to repurpose it for a new generation of brewing.

Gondwana IPA

  • 9.5 lb. 2-row pale malt (Rahr)
  • 3 lb. Synergy Select pilsen malt (Briess)
  • 1 lb. Vienna malt (Weyermann)
  • 0.5 tsp. BrewTanB, added to mash
  • 1 oz. Moutere hop pellets (15.7% alpha), 20 minute boil
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 1 Kick Carrageenan tablet, 5 minute boil
  • 1 oz. Galaxy hop pellets (16.9% alpha), 15 minute whirlpool at 185°
  • 1 oz. Moutere hop pellets (15.7% alpha), 15 minute whirlpool at 185°
  • 1 pkg. Safale American ale yeast (US-05)
  • 1 oz. Cryo Riwaka hops (12.4% alpha), dry hop in keg
  • 2.5 mL Southern Hemisphere (AU) Tropical Omni Hop Profile, Abstrax, added to keg
  • 1 oz. Biofine Clear, added to keg

Target Parameters

  • 75 minute infusion mash, 148°, full volume mash
  • 1.062 o.g., 1.010 f.g., 6.8% abv, 50 IBU, 4 SRM
  • Water built from RO, to hit 94 ppm Ca, 156 ppm SO4, and 51 ppm Cl.
  • 5.25 gallon batch

Procedure

  • I built the water up from scratch, with 7.5 gallons of RO water, 8 g gypsum, and 3 g calcium chloride, to hit my brewing water profile.
  • After heating the water to 154°, I added the grains as well as 18.6 mL of 10% phosphoric acid to adjust mash chemistry.
  • I held the mash at `148° for 75 minutes, with recirculation, before pulling the grains and heating to a boil.
  • In total, I collected 6.6 gallons of runnings with a gravity of 1.053, for 68% mash efficiency.
  • Once the kettle was at a boil, I added the hops and finings per the recipe. I boiled for 60 minutes.
  • After the full 60 minute boil, I chilled the wort to 185° and added the whirlpool hops, and recirculated. I had a realization, that I could use my Anvil heating element to keep the whirlpool at the temperature! It’s somewhat silly that it took me so long to realize this (temperature drops due to the recirculation, so start whirlpool temp is higher than end whirlpool temp otherwise)…but now I can incorporate that into my process for more consistent results!
  • After the 15 minute whirlpool, I continued chilling down to 72°, transferred to the fermenter, pitched the yeast, and continued chilling in the fermentation chamber down to 66°.
  • I brewed this beer on 15 March 2026. Starting gravity was 1.060.
  • Fermentation temperature was held at 66°.
  • A very light krausen was visible on the surface of the beer by 16 March 2026, and a solid krausen was visible by 17 March 2026. I noted there wasn’t a lot of bubbling in the airlock, so I wonder if there’s not a small leak somewhere in the way the lid gasket is seated.
  • I started the cold crash for the beer on 15 March 2026, and kegged the beer on 1 April 2026, using a closed transfer.
  • I added the Cryo hops in a large bag after the transfer was completed, doing as quick of an addition as I could. I ran the CO2 into the keg at very low pressure while doing so, to keep a blanket of CO2 in place and hopefully minimize oxygen ingress.
  • Final gravity was 1.007; down from 1.060, this works out to 7.0% abv.
  • I dry hopped at ~34°, while carbonating.
  • I tried to remove the dry hops on 4 April 2026, but they had sunk in the keg, so I couldn’t retrieve them. Ah well!
  • On 4 April 2026, I added 2.5 mL (0.5 tsp.) of the Abstrax product.

Tasting

  • Appearance
    • Light gold in color, with a light shimmery haze–it’s not a “hazy” in the sense of being opaque or murky, just a beer with a hop/chill haze. The beer has a nice white head with good retention and a bit of lacing on the glass.
  • Aroma
    • A nice bouquet of tropical fruit, at a moderately high intensity. I perceive it as sweet orange, passionfruit, and mango.
  • Flavor
    • Medium high bitterness, with a flavorful hop quality–sweet pineapple, orange, a fair bit of white peach; overall, a sweet and fruity flavor from the hops. Clean fermentation, with a slight peach ring candy flavor at times. The maltiness is light and has a slightly grainy quality.
  • Mouthfeel
    • Medium light body, moderate carbonation, dry finish.
  • Would I Brew This Again?
    • This is a good IPA–I think I threaded the flavor/bitterness needle pretty well. It avoids astringency, and has a perfect level of bitterness and hop flavor for what the beer is. The sweet hop sensation is a new one for my home brews, and very cool to experience. The haze marks the beer down slightly, but that’s more cosmetic than anything. I think the Abstrax adds something, but it’s nice and subtle, without being in your face. I get the sense that in my use case it’s a support alongside the other hops rather than a “whammo” in your face experience. I like that my hopping regimen avoids the diesel flavor I got in a commercial IPA with Riwaka that I recently sampled. The “lower” bitterness (50 IBU calculated, versus 60 or 70 as in my typical batches) lets the hop flavors shine over the bitterness. In all, I think this is a successful experiment and use of a variety of non-convention (i.e., non-T90) hop products!
  • Overall
    • 9/10

Super SMaSH Pils 2026

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A good German pils is the perfect style for a SMaSH(ish) beer, and it has been over a year since I last had a pils on tap. For this round, I used Viking Pilsner Zero malt, and nearly the last bit of my Edelweiss hop blend stock. I decided to add a small dry hop in order to amp up the hop aroma. S-189 is back as the yeast; even though it’s not the first strain most people think of (relative to 34/70 and Diamond lager, for example), I really enjoy what it does.

Super SMaSH Pils 2026

  • 10 lb. Pilsner Zero malt (Viking)
  • 0.5 tsp. BrewTanB (mash)
  • 1.25 oz. Edelweiss hop pellets (5.8% alpha), 60 minute boil
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 1 Kick Carrageenan tablet, 5 minute boil
  • 1.75 oz. Edelweiss hop pellets (5.8% alpha), 5 minute boil
  • 3 pkg. SafLager German lager yeast (Fermentis S-189)
  • 1 oz. Edelweiss hop pellets (5.8% alpha), dry hop

Target Parameters

  • 60 minute rest at 144°, 45 minute rest at 160°, 10 minute rest at 168°; full volume infusion mash
  • 1.047 o.g., 1.007 f.g., 5.3% abv, 34 IBU, 4 SRM
  • Water built from RO, to hit 63 ppm Ca, 11 ppm Mg, 123 ppm SO4, 52 ppm Cl, RA=-51
  • 5.25 gallon batch

Procedure

  • To build the water, I started with 7.3 gallons of RO water and added 4 g of gypsum, 3 g of calcium chloride, and 3 g of epsom salt. I heated this to 149° before adding the grains and 14 mL of 10% phosphoric acid for the pH adjustment.
  • I held the mash at 144° for 60 minutes, with recirculation, before ramping it up to 160° and holding it there for 45 minutes. Finally, I raised the mash to 168° and held it for 10 minutes, before removing the grains.
  • In total, I collected 6.6 gallons of runnings with a gravity of 1.041, for 73% mash efficiency.
  • I brought the kettle to a boil, adding hops and finings per the recipe. After 60 minutes, I turned off the heat and chilled to 66°, transferred to the fermenter (leaving some trub behind), and then chilled to 54° in the fermentation chamber before pitching the yeast.
  • I brewed this beer on 10 January 2026; starting gravity was 1.051.
  • The bulk of fermentation was completed at 52° (dropped from the initial pitch temperature); I removed the fermenter to ambient (~60°) on 20 January 2026, adding dry hops at the same time.
  • I cold crashed the beer on 1 February 2026, and kegged the beer with a closed transfer on 28 February 2026. At the time of kegging, the beer had a nice honey and hay character to the aroma, and a super crisp and drinkable flavor.
  • Final gravity was 1.009, for 5.5% abv.

Tasting

  • Appearance
    • Pours with a tall and persistent white head that leaves gorgeous lacing. Brilliantly clear, light yellow beer.
  • Aroma
    • Light and clean honey (not oxidation) with a touch of fresh hay in the malt; a low level of spicy hop aroma; clean yeast character
  • Flavor
    • Moderately high level of bitterness, with a cracker and sweet maltiness. Definitely tilts bitter.
  • Mouthfeel
    • Medium carbonation, medium-light body, crisp and off-dry finish that lingers on the tongue.
  • Would I Brew This Again?
    • This is a superb pils and a great recipe overall. It’s maybe a touch on the bitter side for my tastes (hence the minor ding on score), but everything else is awesome. The honey quality to the malt aroma and flavor is really delightful! I might try a version with slightly lower bitterness and gravity, next time.
  • Overall
    • 9.5/10