Hoppy LTC Brewday

Now that we’ve entered the post-barrel era, time to make something to drink in the here and now. Something small and quick and punchy, something like an overly-hopped sour pale ale (I’d call it a session IPA, but those are way too trendy right now). LTC is my current house yeast blend; it is a mix of Lactobacillus, bruxellensis Trois, and custersianus. I’ve been re-pitching the initial blend for well over a year now—I honestly have no clue how many beers I’ve made with it since I started. As long as it keeps producing good beers, though, it will have a place in the regular rotation.

202. Hoppy LTC 

Mash: 
6 lbs. MFB Pale
3 lbs. MFB Vienna
1 lb. Acidulated

Mash @ 153° F for 120 minutes w/ 4 gallons RO water, 4 g. gypsum, & 4 g. CaCl; collected 2 ½ gallons @ 1.066
Batch Sparge @ 170° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.016

Topped off to 7 gallons; brought to a boil (70 minutes), & added:

w/60 to go: 1 oz. Comet leaf 10.9% AA
1 oz. German Magnum leaf 14.2% AA

w/20 to go: 1 oz. Comet leaf 10.9% AA

w/10 to go: 1 oz. Styrian Golding leaf 3.7% AA
5 g. Wyeast yeast nutrient

w/5 to go: 1 oz. Comet leaf 10.9% AA
1 oz. Styrian Golding leaf 3.7% AA

w/0 to go: 1 oz. German Magnum leaf 14.2% AA
1 oz. Styrian Golding leaf 3.7% AA

Let sit for 20 minutes, chilled, racked to carboy and pitched mason jar of LTC from 185. Cider

Brewed: 3/7/2015
Secondary: 3/21/2015 @ 1.006; dry-hopped with 1 oz. Comet leaf 10.9% AA & 1 oz. Styrian Golding leaf 3.7% AA
Bottled:

OG: 1.046
FG:

Tasting Notes: