Well, being in Florida we were spared the widespread panic of a blizzard this weekend and we were left with a couple strong thunderstorms and colder weather. Never fear, 40 degree temps won’t keep me from setting up in the garage for today’s brew.
Today’s recipe is a clone from Duclaw Brewing Company in Maryland called Euforia. The company lists it as a Toffee Nut Brown Ale with notes of toffee, caramel and almond. with creativity on the part of this homebrewer, it’s not as sweet as the original, but still maintains the toffee-like notes.
For those who haven’t followed this blog, and don’t want to poke around and read my prior posts, I use a very basic setup consisting of a “re-purposed” half barrel keg for a Hot Liquor Tank (HLT), a 36 quart igloo cooler for a mash tun with a manifold for extracting the wort, and finally, a 15 gallon Bayou Classic kettle. I have fought many urges to tinker, upgrade, acquire as much gadgetry as possible. Most of this is due to financial concerns, but hell, this system is easy to clean, it makes good beer, and it’s mine!
As I near the end of the third runnings of my batch sparge, I realize how much I miss this beer from it’s creators. Living on the Florida Panhandle, the craft beer and brew pub revolution hasn’t really made the scene.
Third runnings are complete and I have 12.7 gallons of sweet wort ready for boiling and hop additions. This beer is very much too my liking in regards to hops. There is only one 2oz addition of US Fuggles (AA: 4.5%) at the beginning of the boil. If I could go the rest of my life without drinking excessive “Murican” IPAs, I would be ok with that. I won’t put down the style, but it’s just not for me.
Well, time to get this wort boiling and start the cleaning regime that curses all homebrewers. See you for the taste test!
Until next brew day!