Inspiration
This recipe is one that I also really couldn't believe that existed when it got posted. One of my favorite breweries called Other Half put together a homebrewing recipe of their commercial fundraiser for the hospitality industry. I only had this beer once while I was in Switzerland, but it was an incredible version made by Verdant Brewing. I'm going to be blending the process/yeast that I had learnt from my previous batch with the recipe from Other Half for this. Looking forward to seeing how it compares to the one I just made.
From Other Half:
Dear breweries of the world, There is an inextricable link that binds together everyone in the hospitality industry. Brewers, servers, bartenders, bussers, dishwashers, GMs, buyers, chefs, owners—we are all in this together. In this industry, when one of us struggles, the rest of us pick them up. It's baked into who we are.
All Together is a worldwide, open-ended beer collaboration created to raise support for the industry we love so much. It's an effort to raise awareness and provide relief, even in the smallest way, to those who are struggling. We're inviting any brewer, from any corner of the planet to participate. The recipe is open source, the artwork is public, and the name is yours to use. The goal is to provide you with the tools to make the beer at the lowest possible cost.
We ask that a portion of the proceeds go to supporting hospitality professionals in your community. The rest should go to keeping you in business to weather this storm. For us, proceeds will go to the Restaurant Workers Community Foundation. As much as this is about raising money, this is also an exercise in awareness so that local communities can understand how daily life has been upended for those that rely on social gathering to make a living.
At the end of the day, this is about what it's always been about—community. While we may not be able to come together in person right now, that spirit can never be taken away from us. If we do our part to protect and support each other, that spirit can actually be strengthened.
Be safe, be good to one another. We're here for you.
Sam, Matt, Andrew
Other Half Brewing Co
From Other Half:
Dear breweries of the world, There is an inextricable link that binds together everyone in the hospitality industry. Brewers, servers, bartenders, bussers, dishwashers, GMs, buyers, chefs, owners—we are all in this together. In this industry, when one of us struggles, the rest of us pick them up. It's baked into who we are.
All Together is a worldwide, open-ended beer collaboration created to raise support for the industry we love so much. It's an effort to raise awareness and provide relief, even in the smallest way, to those who are struggling. We're inviting any brewer, from any corner of the planet to participate. The recipe is open source, the artwork is public, and the name is yours to use. The goal is to provide you with the tools to make the beer at the lowest possible cost.
We ask that a portion of the proceeds go to supporting hospitality professionals in your community. The rest should go to keeping you in business to weather this storm. For us, proceeds will go to the Restaurant Workers Community Foundation. As much as this is about raising money, this is also an exercise in awareness so that local communities can understand how daily life has been upended for those that rely on social gathering to make a living.
At the end of the day, this is about what it's always been about—community. While we may not be able to come together in person right now, that spirit can never be taken away from us. If we do our part to protect and support each other, that spirit can actually be strengthened.
Be safe, be good to one another. We're here for you.
Sam, Matt, Andrew
Other Half Brewing Co
Recipe
Boil Time: 60 min
Batch Size: 12 liters
Original Gravity: 1.066
Final Gravity: Supposed to be 1.013, ended up being 1.017
ABV (standard): 6.30%
Fermentables
Weyermann Pale 84.1%
Oats, Flaked 12%
Carapils 3.9%
Hops
Columbus 4 g @ 60
Cascade 19g @ Whirlpool for 30min
Mosaic 37g @ Whirlpool for 30min
Citra 40g @ Dry Hop
Cascade 40g @ Dry Hop
Mosaic 68g @ Dry Hop
Simcoe 40g @ Dry Hop
Mash Guidelines
68°C for 60 min
75°C Mash Out
Yeast
LalBrew® Verdant Brewing
Water
Amsterdam Source
6g CaCl added to mash, 1 gram Canning Salt added to boil
Notes
Supposed to:
In Brooklyn we have a very soft, neutral water profile. For NEIPA we recommend calcium
chloride additions and we aim to stay under 300ppm chloride. For WCIPA we recommend
calcium sulfate and we aim to stay around 150ppm or less. You know your water best so adjust
accordingly.
Reality:
Brewed on: 23/10/2020
Mash pH: add 5ml = 5.35pH
add: 6g CaCl
Pre-boil pH: 5.30pH and 1.055
add: NaCl
add: 2ml = 5.2pH
Post-boil: 5.18pH (still too high, want this to be closer to 5-5.1)
Final Gravity: 1.066 (was meant to be 1.064, but no big deal)
23/10/2020: Fermentation begins at 18C
24/10/2020: Ramped up to 19C
26/10/2020: Ramped up to 22C
29/10/2020: 1.022 and tastes strange at the moment, roused yeast to get ferm going again
01/11/2020: Down to 15C at night
02/11/2020: Dry Hop and Crash to 2C
04/11/2020: Package
11/12/2020: Beer is unfortunately a little oxidized now and tasting too sweet for the style still. Overall it has that sweet flavour of an oxidized beer with little to no bitterness that might usually balance it. Note to pay attention to stuck fermentation and to oxidation when transferring the beer.
Batch Size: 12 liters
Original Gravity: 1.066
Final Gravity: Supposed to be 1.013, ended up being 1.017
ABV (standard): 6.30%
Fermentables
Weyermann Pale 84.1%
Oats, Flaked 12%
Carapils 3.9%
Hops
Columbus 4 g @ 60
Cascade 19g @ Whirlpool for 30min
Mosaic 37g @ Whirlpool for 30min
Citra 40g @ Dry Hop
Cascade 40g @ Dry Hop
Mosaic 68g @ Dry Hop
Simcoe 40g @ Dry Hop
Mash Guidelines
68°C for 60 min
75°C Mash Out
Yeast
LalBrew® Verdant Brewing
Water
Amsterdam Source
6g CaCl added to mash, 1 gram Canning Salt added to boil
Notes
Supposed to:
In Brooklyn we have a very soft, neutral water profile. For NEIPA we recommend calcium
chloride additions and we aim to stay under 300ppm chloride. For WCIPA we recommend
calcium sulfate and we aim to stay around 150ppm or less. You know your water best so adjust
accordingly.
Reality:
Brewed on: 23/10/2020
Mash pH: add 5ml = 5.35pH
add: 6g CaCl
Pre-boil pH: 5.30pH and 1.055
add: NaCl
add: 2ml = 5.2pH
Post-boil: 5.18pH (still too high, want this to be closer to 5-5.1)
Final Gravity: 1.066 (was meant to be 1.064, but no big deal)
23/10/2020: Fermentation begins at 18C
24/10/2020: Ramped up to 19C
26/10/2020: Ramped up to 22C
29/10/2020: 1.022 and tastes strange at the moment, roused yeast to get ferm going again
01/11/2020: Down to 15C at night
02/11/2020: Dry Hop and Crash to 2C
04/11/2020: Package
11/12/2020: Beer is unfortunately a little oxidized now and tasting too sweet for the style still. Overall it has that sweet flavour of an oxidized beer with little to no bitterness that might usually balance it. Note to pay attention to stuck fermentation and to oxidation when transferring the beer.