ourboldhero's Brew Log

Strike Water Volume

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NA

Sparge Water Volume

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NA

Pre-Boil Wort Volume

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NA

Expected Original Gravity

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1.053

Fermenter Volume

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NA

Strike Water Temperature

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NA

Sparge Water Temperature

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NA

Post-Boil Wort Volume

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NA

Actual Original Gravity

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1.056

Fermentation Temperature

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NA

Notes

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Pleasant wort, no obvious fault. Brewing temp was consistently within a few degrees of 152

Notes

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Split onto 0.15 oz on four different szechuan peppers.

Notes

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Pre-cabin beer comp tasting. I have bad allergies so, grain of salt.

Andaliman Szechaun pepper - aroma of lemon, lime leaf, low mandarin orange, low pepper. Pleasant. 4/5 Flavor is much much earthier, with strong lemon/lime on the backend, going into pine sol. Soapy on the palate as it finishes 2.5/5
Timut pepper - Hard to place aroma. Low earthy, woody lemon. 2.5/5. Flavor is a bit soapy, light lemon/lime, low red berry, low earthy, mild 3/5
Mac Khen pepper - Aroma is very spicy, extremely fruity undertones of lemon and pineapple. 3/5 Flavor is bright, spicy, lemon, earthy, woody, low smoky. A bit too much on the woody end but good, not soapy. Probably the contender for the cabin 3/5
Lai Chau - Look, at least of this bottles pour, is slightly iridescent, maybe the oils. With the way I prepped these it shouldn't be Starsan, but that's what it reminds me of. Aroma is lemon/mandarin orange, low pepper. 2.5/5 Flavor is pepper, something off that I can't place - musky? chemical? Maybe something wrong with the starsan. Couldn't finish. 2/5.

Notes

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Lai Chau is lemon, melon, mandarin, pepper. No iridescence but there is still a musky finish.