SMASH-style APA with Ekuanot expressing lime, berry and tropical notes across every stage. Toffee malt adds subtle caramel depth. Clean BRY-97 fermentation.
About This Beer
Owen brewing Matt’s Ekuanot recipe twelve days after the original. A near-SMASH APA built around a single hop distributed across every stage, from the 60 minute addition through to a large day-5 dry hop.
The grain bill keeps it simple. American Ale dominates, with Toffee for a hint of caramel and a small Sour Grapes addition to assist mash pH.
The whirlpool
Worth recording as a technique: heat off at the flameout addition, rapid cool to 80°C, then hold at 80°C for the next addition. That preserves hop volatiles which higher temperatures would drive off.
Fermentation
BRY-97 at 19°C with a raised rest phase at 21°C. Carbonated naturally by pressure capture after the dry hop.