pennine's brewdays

[Pennine]

196 - Amarillo Wheat
11l batch - 1.056/1.013 - mash 67c

Well I settled on a mostly Amarillo hopped wheat beer. I also decided to up the WB-06 a bit to get some more hefe character that should stick out with the US-05. The mash sample was really delicious. And now post boil its tastes like bubblegum... just kidding. Amarillo has a surprisingly classic piney taste when added as a 85c hopstand, no orange at all.

Quite a productive brew day, bottled the hoppy pilsners, washed out 3 fermenters and labeled three batches of bottles. All while the mash was going. Gonna hit the gym now the boil has started.

1.70 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	64.2 %​
0.75 kg​	Wheat, Malt (Simpsons) (4.0 EBC)​	28.3 %​
0.10 kg​	BEST Caramel Aromatic (BESTMALZ) (50.0 EBC)​	3.8 %​
0.10 kg​	Honey Malt (49.3 EBC)​	3.8 %​
8.00 g​	Hallertau Magnum [10.00 %] - Boil 60.0 min​	17.5 IBUs​
30.00 g​	Amarillo [9.20 %] - Steep/Whirlpool 20.0 min, 85.0 C​	18.2 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	-​
0.2 pkg​	Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml]​	-​
70.00 g​	Amarillo [9.20 %] - Dry Hop 3.0 Days​	0.0 IBUs​

196 - Amarillo Wheat tasting notes

Pour am orangeish yellow, a bit hazy with plenty of white foam that lingers the whole time.

Aroma is a lemon zest and orange citrus, and bready malt in the background with a hint of alcohol.

Flavour is light citrus, mostly lemon but a bit of grapefruit. It fades fast into a mellow maltiness that lingers on the palate. There is a really nice level of bitterness there, its bitter but even. Mouthfeel is light and carbonation is medium high.

Overall this one is much much better after a few months. The earthiness from the Amarillo was overbearing but has definitely lost some of it's rough edge and seems like the citrus is remaining an meshes well with the wheat. I am not a big fan of wheat or Amarillo so I probably will not use them again in these quantities. I will stick with barley.

 

[Pennine]

192 - Everything Good in the World Imperial Stout.
Formerly known as October Comp Imperial Stout aka bourbon oaked coffee chocolate maple vanilla double imperial stout clusterfuck
15l batch - 1.110/1.025 (we shall see) - mash 66c

Well no luck on finding the toppling goliath kentucky brunch bourbon stout, or the Mornin' delight recipes online so I am going solo with this one, and making a complete mess. This is likely the most complicated beer I have ever made. I am targeting the following ratios which seemed to work well in the spring stout I made earlier this year with a bump in the amount of oatmeal 13% to make it creamier and some flaked barley 5% to give it a nice head.... hopefully. Also going to use steel cut oats and malted oats. Otherwise 9% roasted malts, 9% crystal malts, maple syrup, and a measly 63% of base malt will be used. I was tempted to use t58 with this one but I already feel like I might be a touch overboard on the flavor end so US-05 it is, hoping it is up to the task as I only have one pack! Measuring up the malts now for a tomorrow morning brew. Also I am going to roast some Rwandan coffee today for this one and then cold press it. And then use maple syrup as the priming sugar with the vanilla extract addition.

4.00 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	Grain​	45.5 %​
1.50 kg​	BEST Munich (BESTMALZ) (15.0 EBC)​	Grain​	17.0 %​
0.75 kg​	Oats, Malted (Simpsons) (3.0 EBC)​	Grain​	8.5 %​
0.40 kg​	Barley, Flaked (Thomas Fawcett) (3.9 EBC)​	Grain​	4.5 %​
0.40 kg​	Oats, Steel Cut (2.0 EBC)​	Grain​	4.5 %​
0.25 kg​	CHÂTEAU CAFÉ LIGHT® (250.2 EBC)​	Grain​	2.8 %​
0.25 kg​	Carafa I (663.9 EBC)​	Grain​	2.8 %​
0.25 kg​	Caramel/Crystal Malt - 200L (Muntons) (400.0 EBC)​	Grain​	2.8 %​
0.25 kg​	Caramel/Crystal Malt - 60L (118.2 EBC)​	Grain​	2.8 %​
0.25 kg​	Chocolate Malt (886.5 EBC)​	Grain​	2.8 %​
0.25 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	Grain​	2.8 %​
30.00 g​	Hallertau Magnum [12.00 %] - First Wort 120.0 min​	Hop​	56.7 IBUs​
20.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	Hop​	36.8 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	Yeast​	-​
200.00 ml​	Cold Brew Coffee (Secondary)​	Flavor​	-​
0.25 kg​	Maple Syrup [Secondary] (69.0 EBC)​	Sugar​	2.8 %​
100.00 g​	Bourbon Soaked American Oak Cubes - Medium Toast (Secondary 7.0 days)​	Flavor​	-​
250.00 g​	Cacao Nibs (Secondary 14.0 days)​	Flavor​	-​
90.00 ml​	Vanilla Extract (Bottling)​	Spice​	-​

192 Everything Good in the World Imperial Stout tasting notes.

Pours deep black and thick, with a nice brown head that sticks around a bit.

Aroma is super complicated, coffee, dark chocolate and whiskey alcohol stick out most prominently. If I dig deeper I get some vanilla, maple pecan plait, a bit of yeasty dough and roasty malts and maybe a hint of wood.

Flavour is spicy sweet malt, with a dose of chocolate syrup, the maltiness lingers for a long time and morphs into a slight warming sensation where the whiskey flavour sticks out. It has a nice bitterness in the background that balances well. The roastiness lingers for a while after. It drink surprisingly light the carbonation is medium but still coats the mouth just fine.

Overall I am really happy with this one. It was definitely worth the effort. I think if I were to change anything it might be to not use coffee, or maybe just use beans in the secondary. The coffee aroma leans a bit to the burnt coffee level. I also am curious what the base recipe tastes like, would be fun to try a couple batches with various single adjuncts.

 

[user 18729]

192 Everything Good in the World Imperial Stout tasting notes.

Pours deep black and thick, with a nice brown head that sticks around a bit.

Aroma is super complicated, coffee, dark chocolate and whiskey alcohol stick out most prominently. If I dig deeper I get some vanilla, maple pecan plait, a bit of yeasty dough and roasty malts and maybe a hint of wood.

Flavour is spicy sweet malt, with a dose of chocolate syrup, the maltiness lingers for a long time and morphs into a slight warming sensation where the whiskey flavour sticks out. It has a nice bitterness in the background that balances well. The roastiness lingers for a while after. It drink surprisingly light the carbonation is medium but still coats the mouth just fine.

Overall I am really happy with this one. It was definitely worth the effort. I think if I were to change anything it might be to not use coffee, or maybe just use beans in the secondary. The coffee aroma leans a bit to the burnt coffee level. I also am curious what the base recipe tastes like, would be fun to try a couple batches with various single adjuncts.

View attachment 40004

I can’t wait to try the bottle you sent me! I’m trying to save it for a special occasion

 

[Pennine]

202 - West Coast IPA
11l batch - 1.064/1.009 - mash 66c

After drinking the DIPA I brewed a while back, I thought it would be nice to have an old school west coast IPA. Nice and crisp, dry and bitter. This will be brewed tomorrow. I need to get more water from the RO first today. Edit I ended up brewing today after all. Collected enough water throughout the day. The wort tastes amazing. Hoppy and spicy. Cascade really needs some collaborators to shine.

2.00 kg​	Lager Malt (Muntons) (5.9 EBC)​	69.4 %​
0.50 kg​	BEST Vienna (BESTMALZ) (9.0 EBC)​	17.4 %​
0.13 kg​	Caramel/Crystal Malt - 15L (30.0 EBC)​	4.5 %​
0.25 kg​	Cane (Beet) Sugar [Boil] (0.0 EBC)​	8.7 %​
10.00 g​	Hallertau Magnum [12.00 %] - Boil 60.0 min​	24.5 IBUs​
16.00 g​	Cascade [5.50 %] - Boil 15.0 min​	9.0 IBUs​
10.00 g​	Centennial [10.00 %] - Boil 15.0 min​	10.3 IBUs​
8.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 15.0 min​	12.8 IBUs​
20.00 g​	Cascade [5.50 %] - Steep/Whirlpool 10.0 min, 95.0 C​	5.8 IBUs​
12.00 g​	Centennial [10.00 %] - Steep/Whirlpool 10.0 min, 95.0 C​	6.4 IBUs​
8.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Steep/Whirlpool 10.0 min, 95.0 C​	6.6 IBUs​
1.0 pkg​	Safale American (DCL/Fermentis #US-05) [50.28 ml]​	-​
20.00 g​	Cascade [5.50 %] - Dry Hop 3.0 Days​	0.0 IBUs​
20.00 g​	Centennial [10.00 %] - Dry Hop 3.0 Days​	0.0 IBUs​
20.00 g​	Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 3.0 Days​	0.0 IBUs​

202 West Coast IPA tasting notes

Pours a nice yellow straw colour with a small head that lingers
Aroma is pine and spice, with some citrus and malt.
Flavour is citrusy, spicy and bit piney resinous and dank, finishes off with a grapefruit bitterness and has a bit of light bready malt. Light on the palate and a nice level off bitterness, carbonation is medium to medium high and fits well, it makes the citrus stick out a little more.
Overall this one is really nice, a little fruitier and less bitter than most WCIPA's but that makes this one very easy drinking and delicious. It leans more towards citrus fruit than pine. I thin these 3 c's work really well together and I will definitely use them again.

 

[Pennine]

201 - Vienna Lager
11l batch - 1.059/1.012 - mash 65c

Couldn't think of what to brew today, so figured it was a nice day for a vienna lager, and I have a packet of Harvest yeast that needs to be used up. Longest brewday ever, had to increase the boil to 120 minutes to run some errands. Finsihed up a bit on the highend, but wort tasted great, spicy hoppy. I really like saaz.

I also bottled the 199 with Sabro, and have to say I am not a big fan of Sabro. It's very woody and green resin hops, no pine. Kind of like a chinook with no citrus or pine.

1.00 kg​	BEST Vienna (BESTMALZ) (9.0 EBC)​	Grain​	39.7 %​
1.00 kg​	Lager Malt (3.9 EBC)​	Grain​	39.7 %​
0.30 kg​	Munich II (Weyermann) (16.7 EBC)​	Grain​	11.9 %​
0.20 kg​	Rye, Flaked (3.9 EBC)​	Grain​	7.9 %​
0.02 kg​	Carafa II (811.6 EBC)​	Grain​	0.8 %​
20.00 g​	Sladek [5.00 %] - Boil 60.0 min​	Hop​	22.0 IBUs​
15.00 g​	Saaz [3.75 %] - Boil 30.0 min​	Hop​	9.7 IBUs​
15.00 g​	Saaz [3.75 %] - Boil 12.0 min​	Hop​	5.3 IBUs​
1.0 pkg​	Harvest (Imperial Yeast #L17)​	Yeast​	-​

201 Vienna Lager tasting notes

Pours a beautiful crystal clear amber.
Aroma nice noble hops spice with lots of rich malt and a hint of sulphur.
Flavour is rich biscuit and malt, a very light hint of citrus, then changes into an earthy and subtly spicy finish with a nice balancing bitterness. Mouthfeel is light and lager like, perfect.
Overall this is one of my favorite lagers I have ever brewed. I will definitely brew this one again and try it out with straight saaz, or maybe even tettnang? I do really like how the saaz spiciness meshes with the earthy rye. It's a really nice mix.
I have to say too that the Harvest yeast from Imperial is really good.
This was my last bottle so it was definitely enjoyed!

 

[Pennine]

200 - Wee Heavy
11l batch - 1.087/1.020 - mash 67c

So inspired by the wee heavy in the recent comp I am trying to brew something similar with a bit lower SG due to system and DME constraints. It's going through the 90 min boil now... Well that was a long brewday, 90 min mash and 90 min boil and hit higher numbers than expected. It tasted amazing going into the fermenter, I tried to keep the recipe somewhat similar %'s to @xozzx recipe but ingredient and hop wise it is a lot different. Hopefully it shines after fermentation too!

1.30 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	Grain​	7​	35.2 %​	0.85 L​
1.30 kg​	Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC)​	Grain​	8​	35.2 %​	0.85 L​
0.25 kg​	CHÂTEAU CRYSTAL NATURE® (150.1 EBC)​	Grain​	9​	6.8 %​	0.16 L​
0.20 kg​	Munich II (Weyermann) (16.7 EBC)​	Grain​	10​	5.4 %​	0.13 L​
0.10 kg​	Black Crystal (400.0 EBC)​	Grain​	11​	2.7 %​	0.07 L​
0.04 kg​	Chocolate Rye Malt (492.5 EBC)​	Grain​	12​	1.1 %​	0.03 L​
20.00 g​	Flyer [7.60 %] - First Wort 45.0 min​	Hop​	13​	30.0 IBUs​	-​
0.50 kg​	Spraymalt DME - Light [Boil] (9.8 EBC)​	Dry Extract​	14​	13.6 %​	0.32 L​
10.00 g​	Flyer [7.60 %] - Boil 20.0 min​	Hop​	15​	9.0 IBUs​	-​
1.0 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	Yeast​	16​	-​	-​

200 Wee Heavy tasting notes

Pours a hazy dark brown with no head.
Aroma of plums, dates, caramel malt and a bit of alcohol.
Flavour is sweet rich malt, almost desert like like a chocolate covered cherry in liquor, it's quite fruity like fruit cake. The alcohol kicks in a bit at the end. Low carbonation which seems to fit the style, mouthfeel is coating.
Overall its a bit too sweet for me, drinks more like a desert than a beer. I also think I fermented this one a tad too hot and am feeling some fusels. That could be the flyer though? Probably would not brew this one again.

 

[pilgrimhudd]

Sounds like something i'd enjoy that does! Not used Flyer before, what's the reason for lack of head do you think?

 

[Pennine]

Sounds like something i'd enjoy that does! Not used Flyer before, what's the reason for lack of head do you think?

I would imagine the low carbonation levels mainly.

 

[Oneflewover]

201 Vienna Lager tasting notes

Pours a beautiful crystal clear amber.
Aroma nice noble hops spice with lots of rich malt and a hint of sulphur.
Flavour is rich biscuit and malt, a very light hint of citrus, then changes into an earthy and subtly spicy finish with a nice balancing bitterness. Mouthfeel is light and lager like, perfect.
Overall this is one of my favorite lagers I have ever brewed. I will definitely brew this one again and try it out with straight saaz, or maybe even tettnang? I do really like how the saaz spiciness meshes with the earthy rye. It's a really nice mix.
I have to say too that the Harvest yeast from Imperial is really good.
This was my last bottle so it was definitely enjoyed!

View attachment 40131

Like the look of this recipe and finished beer

 

[Pennine]

Like the look of this recipe and finished beer

It was the first time I used flaked rye and I really enjoyed it. I feel like this is what a Cali common should taste like actually.

 

[Oneflewover]

It was the first time I used flaked rye and I really enjoyed it. I feel like this is what a Cali common should taste like actually.

Yeah I really like the grainy, earthy flavour it gives

 

[Alastair70]

201 - Vienna Lager
11l batch - 1.059/1.012 - mash 65c

Couldn't think of what to brew today, so figured it was a nice day for a vienna lager, and I have a packet of Harvest yeast that needs to be used up. Longest brewday ever, had to increase the boil to 120 minutes to run some errands. Finsihed up a bit on the highend, but wort tasted great, spicy hoppy. I really like saaz.

I also bottled the 199 with Sabro, and have to say I am not a big fan of Sabro. It's very woody and green resin hops, no pine. Kind of like a chinook with no citrus or pine.

1.00 kg​	BEST Vienna (BESTMALZ) (9.0 EBC)​	Grain​	39.7 %​
1.00 kg​	Lager Malt (3.9 EBC)​	Grain​	39.7 %​
0.30 kg​	Munich II (Weyermann) (16.7 EBC)​	Grain​	11.9 %​
0.20 kg​	Rye, Flaked (3.9 EBC)​	Grain​	7.9 %​
0.02 kg​	Carafa II (811.6 EBC)​	Grain​	0.8 %​
20.00 g​	Sladek [5.00 %] - Boil 60.0 min​	Hop​	22.0 IBUs​
15.00 g​	Saaz [3.75 %] - Boil 30.0 min​	Hop​	9.7 IBUs​
15.00 g​	Saaz [3.75 %] - Boil 12.0 min​	Hop​	5.3 IBUs​
1.0 pkg​	Harvest (Imperial Yeast #L17)​	Yeast​	-​

I was on the lookout for a Vienna lager recipe, and this looks like a corker. Will have to go Saaz all the way for the hops, nor sure if I can source Sladek.

 

[Oneflewover]

I was on the lookout for a Vienna lager recipe, and this looks like a corker. Will have to go Saaz all the way for the hops, nor sure if I can source Sladek.

Don't think it'd make any difference at all as long as you adjust for the lower AAU. I'm bookmarking this one to brew sometime, and I also want to do @Pennine spring stout in the near future

 

[Alastair70]

Don't think it'd make any difference at all as long as you adjust for the lower AAU. I'm bookmarking this one to brew sometime, and I also want to do @Pennine spring stout in the near future

I already have a stout lined up for next weekend, of the chocolate chilli variety. If it turns out anyway decent it’s heading for the first of this years Freestyle competitions.

 

[Pennine]

I was on the lookout for a Vienna lager recipe, and this looks like a corker. Will have to go Saaz all the way for the hops, nor sure if I can source Sladek.

Yeah don't worry about sladek I was just using it up and I didn't like it as a flavour hop much. Saaz, magnum or northern brewer would be just fine with the bittering addition.

 

[Pennine]

199 - Old and New IPA
11l batch - 1.056/1.011 - mash 66c

Last weeks brew was a complete **** show, so I am rebrewing an IPA. This week seems to be another pH overshoot but I let it ride, beersmith predicted 5.44 and it settled at 5.65. I am not sure what's going on. The pH meter is calibrated.

2.20 kg​	Maris Otter Malt (Muntons) (5.9 EBC)​	Grain​	6​	80.0 %​	1.43 L​
0.40 kg​	BEST Vienna (BESTMALZ) (9.0 EBC)​	Grain​	7​	14.5 %​	0.26 L​
0.10 kg​	BEST Caramel Munich II (BESTMALZ) (120.0 EBC)​	Grain​	8​	3.6 %​	0.07 L​
0.05 kg​	Honey Malt (49.3 EBC)​	Grain​	9​	1.8 %​	0.03 L​
10.00 g​	Simcoe [13.00 %] - First Wort 30.0 min​	Hop​	10​	24.1 IBUs​	-​
15.00 g​	Mosaic (HBC 369) [12.25 %] - Boil 7.0 min​	Hop​	11​	10.8 IBUs​	-​
10.00 g​	Eukanot [14.00 %] - Steep/Whirlpool 10.0 min, 95.0 C​	Hop​	12​	7.9 IBUs​	-​
10.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 min, 95.0 C​	Hop​	13​	6.9 IBUs​	-​
10.00 g​	Sabro [16.00 %] - Steep/Whirlpool 10.0 min, 95.0 C​	Hop​	14​	9.0 IBUs​	-​
1.0 pkg​	Lalbrew New England East Coast Ale (Lallemand #-) [23.66 ml]​	Yeast​	15​	-​	-​
40.00 g​	Sabro [16.00 %] - Dry Hop 3.0 Days​	Hop​	16​	0.0 IBUs​	-​
25.00 g​	Eukanot [14.00 %] - Dry Hop 3.0 Days​	Hop​	17​	0.0 IBUs​	-​
15.00 g​	Simcoe [13.00 %] - Dry Hop 3.0 Days​	Hop​	18​	0.0 IBUs​	-​

199 O&N IPA

Pours a hazy orange with a nice white head.
Aroma is tropical fruit, mango and orange with a bit of green wood.
Flavour is fruit citrus lemon and grapefruit a bit sour. Morphs into a woody and green hop bitterness that leaves a bit of astringent bitterness. Medium high carbonation light mouthfeel.
Overall it's Ok not sure I would use Sabro again it's too green for me. I think it overpowered all these great hops. Eukanot is an absolute citrus bomb I need to use it with citra alone. I am surprised it doesn't get more attention.

 

[samale]

199 O&N IPA

Pours a hazy orange with a nice white head.
Aroma is tropical fruit, mango and orange with a bit of green wood.
Flavour is fruit citrus lemon and grapefruit a bit sour. Morphs into a woody and green hop bitterness that leaves a bit of astringent bitterness. Medium high carbonation light mouthfeel.
Overall it's Ok not sure I would use Sabro again it's too green for me. I think it overpowered all these great hops. Eukanot is an absolute citrus bomb I need to use it with citra alone. I am surprised it doesn't get more attention.

View attachment 40208

I haven't had much luck with sabro either. Considering all the hype from the US forums, I was a bit disappointed.
I got 500 of citra on the forum group buy along with cascade & Chinook.
Equinox and azacca go well with citra

 

[Pennine]

197 - Halloween Axeman
22l batch - 1.072/1.012 - step mash 55/64/74c

Have an empty keg coming up and I wanted to get a nice hazy IPA going. This is a simple but good recipe based on Todd the Axeman from Surly & Amager, I drank a lot of this when stuck in the Minneapolis airport, and might possibly be one of my favorite American brews. I have brewed this a couple of times before but this will be the first time using Verdant yeast. It's such a good recipe the yeast doesn't really matter.

turning into a ****** up brewday my easybrew keeps tripping with the heating element on, stupid step mashes.... it's becoming a very hands on brewdays. Hopefully the boil works.

Well everything finished off ok, I am wondering if I was having power outages and I didn't notice? There is a bit of burnt on the bottom though so likely it was overheating with the step mash and that heavy of a malt bill. Anyway tastes great in the fermenter and I ended up with about 23l. almost 200g of hops in the boil and whirlpool. That is a lot of hops.

7.00 kg​	Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC)​	Grain​	7​	100.0 %​	4.56 L​
30.00 g​	Hallertau Magnum [14.00 %] - First Wort 45.0 min​	Hop​	8​	44.3 IBUs​	-​
30.00 g​	Citra [12.00 %] - Boil 5.0 min​	Hop​	9​	7.5 IBUs​	-​
20.00 g​	Mosaic (HBC 369) [12.25 %] - Boil 5.0 min​	Hop​	10​	5.1 IBUs​	-​
70.00 g​	Citra [12.00 %] - Steep/Whirlpool 20.0 min, 85.0 C​	Hop​	11​	17.9 IBUs​	-​
30.00 g​	Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 20.0 min, 85.0 C​	Hop​	12​	7.8 IBUs​	-​
1.0 pkg​	Verdant Yeast (Lallemand #- ) [50.28 ml]​	Yeast​	13​	-​	-​
150.00 g​	Citra [12.00 %] - Dry Hop 3.0 Days​	Hop​	14​	0.0 IBUs​	-​
100.00 g​	Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days​	Hop​	15​	0.0 IBUs​	-​

197 Axeman tasting notes.

Pours murky hello a bit oxidized and has hints of gray. Low carbonation.

Aroma is plentiful grapefruit and plenty of darkness, some orange at the end. Quite a bit of malt too.

Flavour is a really nice balance of grapefruit and mango and a really nice malt balancing out the hops. I get a bit of sulphur, not as bad as in the keg but it's still there, it meshes well with the mosaic dank.

Overall really happy again with this one, I think I will use more hops in the boil to get a more complicated flavour. This one is a tad bit one dimensional hop wise.

Golden promise is such a great malt.

 

[Pennine]

I haven't had much luck with sabro either. Considering all the hype from the US forums, I was a bit disappointed.
I got 500 of citra on the forum group buy along with cascade & Chinook.
Equinox and azacca go well with citra

Yeah agreed Sabro and idaho7 seem to get a lot of good reviews but I am not a fan of either.

However cashmere, eukanot and azaaca are great hops and don't get much attention here.

 

[Pennine]

Alright here is the new brewing area. Plenty of storage for supplies, now I need to source 2 refrigerators one for bottles and one as a ferm chamber. I need to also make a trip to the local homebrew shop and start ordering some ingredients. Brewing gear should arrive towards the end of May, hopefully I can get a couple 220volt plugs in place by then. Oh and then the fun of figuring out the water specs. Best get to it.