Mayfair Brewing

12/24/2013

Introducing the 4th installment from Mayfair Brewing: Macy The Elder. This hops beast, named after our family dog, is a Pliny The Elder clone. Over 17 packs of hops with 5 different varieties of hops. Currently measuring 10% ABV.

11/25/2013

Fermentation has kicked in for this hops beast. Pliny clone ready end of December.

07/27/2013

2013 Summer Session. Measuring 5.25 ABV.

03/09/2012

Paddy Whack Black

Aroma: An extremely rich hop aroma is mandatory! Typical "Double IPA's" use American hops and has aromas such as pine, citrus, and floral. No malt should be detected in the aroma. Some higher alcohol aromas (peppery, spicy) are common.

Appearance: Golden straw to copper in color. Clarity can be bright to cloudy depending on the brewer's clarifying techniques. Due to the large quantities of hops used in a "Double IPA", you may find some of these beers to be cloudy due to the large portion of hop protein left in the beer.

Flavor: Hops should be the predominant characteristic in a "Double IPA". Two to three times the amount of hops are used in this beer as compared to a standard IPA. The hop flavor undoubtedly should be strong, but still clean. Unpleasant hop bitterness should not be detected. Intensely fruity hop flavors should be layered throughout the beer. These flavors include floral, piney, citrus, grassy, and possibly a slight earthiness. No diacetyl should be present. Also remember to taste the foam. It should carry much of the same hop flavor and bitterness as the actual beer does.

Mouthfeel: Medium to full body. A slight warming may be present in the mouthfeel from alcohol, but it should not remind you of a barley wine. The aftertaste should be dry and lingering as the beer passes down your throat.

Comments: Although the beer should be drinkable with some signs of malt showing, your overall impression should be HOPS! This is not a beer for the average beer drinker. The malt in this beer is only there to keep the bitterness and hop flavor in check.

Ingredients: Lots of American style hops such as cascade, centennial, tomahawk, columbus, chinook, simcoe, and amarillo should be used. Pale malt, munich malt, caramel malt, and carapils malt are commonly used. The use of roasted malt (caramel) should be kept to a minimum so the beer does not end up tasting like a barley wine. Yeast strains should be clean yet able to ferment to a higher alcohol level. Moderate clean fruity esters are acceptable.

OG: 1.070-1.090
FG: 1.012-1.018
IBU's: 90-120
SRM: 6-14
ABV: 8.00-9.50%

08/01/2011

To all the craft brewers and craft beer drinkers.

I am a Craft Beer Drinker .. I love Craft Beer .. I am passionate about what I drink. If these sentiments ring true, then this video was made for you. Inspir...

07/29/2011

Bottling complete. First batch hits the shelves August 5, coincidence?

07/18/2011

Fermenting coming to a close.

07/18/2011

Bottling begins this week.

07/18/2011