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Our 2018 FOAM Field Trip was a lot of fun. We visited the following locations: Abandoned Building Brewery in Easthampton, Mass. New City Brewery in Easthampton, Mass. Fort Hill Brewery in Easthampton, Mass. McLadden's in Northampton, Mass. Eastside Grill in Northampton, Mass. The Tunnel Bar in Northampton, Mass. Toasted Owl Tavern in Northampton, Mass. The Dirty Truth in Northampton, Mass. Special thanks to Greg for all of the planning. We had a great time.   Brandon brewed today’s beer. Here is his recipe:
First, it is slightly over carbonated. I just opened one and it started to slowly foam over the top after being open for 10-15 seconds on the counter. This was my take on a modern pale ale. 5.6% Abv. Grains: 90% 2 row 6.5% Flaked wheat 1.75% Flaked oats 1.75% Honey malt Mashed at 149 for 75 min 60 min boil Kettle Hops: Azacca @ 10 min Azacca @ 180F 15 min Citra @ 180F 15 min Yeast: Juice A38 Dry Hop: Citra 6 total days (4 days @ 68F 2 days cold crash, refrigerator temp) Day 14 – Oatmeal Stout
Brewed by Ryan 8.5 lbs Pale Malt 1 lb Flaked oats (toasted) 12 oz Chocolate Malt 12 oz Victory Malt 12 oz Crystal 80 8 oz Roasted Barley 1.5 oz Goldings @ 60 minutes WLP002 English Ale Bottle carbonated with Light dry malt extract 6.3% ABV Day 13 – Plum Cider
Brewed by Ryan 5 Gallons club pressed cider 2 lbs white sugar 5 lbs Black Splendor Plums Bottled still, with 1/3 cup honey added WLP720 Sweat Mead 9.7% ABV |
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