Sarasota, Florida’s Calusa has change into a fan favourite within the Sunshine State, specializing in compelling hazy IPAs that seize vivid flavors, constant drinkability, and a vivid, sunny shade that cofounder and head brewer Jason Thompson describes as “glow.”
On this episode, Thompson discusses:
- managing variable minerality
- brewing hazy IPA with flavorful malts equivalent to Weyermann Bohemian Pils
- rising the wheat element of his recipes to help haze stability
- mashing out to enhance lautering
- ultra-low-temp whirlpooling, to permit larger fragrant contribution with out added bitterness
- caring for yeast in order that they final for 50-plus generations
- recirculation and rousing dry hops, to extend contact and extraction post-fermentation
- creating fascinating hop combos, equivalent to Saphir and Centennial
- making Sabro work in hazy IPA
- utilizing barrels for bitterness in barrel-aged stout
And extra.
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