By: Jason Carroll, Head Brewer
Since Lucy and I arrived we’ve been waiting patiently for the 50 gallon brew system to be delivered from Spike Brewing Company, as well as the two fermenters from SS brewtech and of course malt, hops and yeast! Day after day each part of the 1BBL pilot system began to arrive…basically Christmas was happening everyday! There was a lot of work to put the system together and a few late nights, but it sure was worth it!
Hops and Props was an awesome festival in Peachtree City, both for the brewery and for me personally. The beers that I had were excellent but the most rewarding part was meeting all the festival goers and chatting to them about Line Creek Brewing Co. People’s enthusiasm and support was incredible and it was something that we at Line Creek Brewing Co. fed off of. Thanks to all who came out to show us some support.
Back to the Pilot System… that we’ve named Hoptimus Prime
I initially had to do a water brew…this was to ensure that the system was operating the way it should, as well as confirming it was airtight. A few rolls of teflon tape (PTFE) later and we were good to go! Some of the paramaters of any new brewing system are always unknown at the start such as the efficiency, evaporation rate, liquid lost to equipment etc. For these I had to make an educated guess!
BREW #1 (IPA)
The first brew was always going to be our IPA, with the recipe in hand it was time to get stuck in! I was seriously excited. The brew went quite smoothly and thankfully I nailed some of the brewing system’s paramters that I had to predict. This allowed me to hit the exact starting gravity/plato that I was looking for. Success! For this beer I didn’t want the bitterness to be overpowering; balance is the name of the game. The malt bill is quite robust but instead of having the malt dominating the beer, it takes on more of a supporting role to the hops – which are the stars of the show. I’m looking for huge aromas in this beer; pineapple, mango, citrus, grapefruit, apricot and peach. The following is a list of some of the ingredients we used:
Yeast – US-04
Malt – Ale Malt, Wheat, Oats and Carapils
Hops – Mosaic, Amarillo, Simcoe, El Dorado & Nugget
IBU – 50
ABV – 6.5%
BREW #2 (DIPA)
I was really excited about this one…our DIPA. The malt bill for this beer was very similar to our IPA but with the addition of some dextrose monohydrate for a softer sweetness. There was a lot of grain in this one…lots! We wanted this beer to be more of a NEIPA which are typically soft on the mouth-feel as well as being hazy and hugely aromatic amongst other things. To achieve this we’ve used the Vermont Ale yeast which ferments slowly at low temperatures but also produces esters of peach and apricots. As well as those amazing attributes it produces a pretty prominent haze! Just like the first brew, this one went pretty smoothly and I was really pleased.
Yeast – Vermont Ale Yeast
Malt – Ale Malt, Wheat, Oats,Carapils & Dextrose Monohydrate
Hops – Simcoe, Galaxy, Citra & Nugget
IBU – 50
ABV – 8.5%
BREW #3 (PASSIONFRUIT SAISON)
Saisons are one of my favorite styles. Hugely versatile and incredible when barrel-aged. This is a recipe that I’ve recently won a bronze medal for at the International Beer Challenge, 2017 in London. Breweries from all over the world enter this competition on a yearly basis, including breweries from the U.S. The beer is designed around the White Labs version of the Saison Dupont yeast that provides spicy esters as well as some mild clove/banana tones. Couple that with the aroma and flavor of passionfruit and you’re on to a winner! The style Is typically highly carbonated and is really refershing year round.
Yeast – White Labs WLP565
Malt – Vienna, Wheat & Munich
Hops – Aurora, Saaz & Hallertau Mittlefruh
IBU – 25
ABV – 5.5%
Up next to be brewed will be our Blonde ale, All day breakfast stout and Session IPA….just gotta keg all these beers first! Tasters at the ready!
Jason & Lucy