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This traditional but extreme jopen beer recipe is provided courtesy of Arek Wenta, founder and owner of AleBrowar, in the city of Lębork. It was one of Poland’s first craft breweries.
The recipe calls for a 25-hour boil. That’s right: 25 hours. You’ve been warned. Note that Lubelski hops also go by the names Lublin and Lubelska; Saaz is a good substitute if you can’t get them. If you cannot source Lomik hops, Northern Brewer will work well. We haven’t even attempted to calculate color or bitterness for this beast of a beer.
CAUTION! It is impossible to know what molds, yeasts, and bacteria will grow in spontaneously fermented wort. Consuming traditionally brewed jopen beer carries some element of risk. Proceed with caution.
Note: the batch volume given is before trub loss and the ABV will vary depending on attenuation.
This extra special recipe, courtesy of Gravity Brewing in Louisville, Colo., is a delicious ESB that's a perfect levity for thawing out after all those dark winter brews. Go more in depth into evaluation for this beer by reading "The Path to Cloning" by Amahl Turczyn (Zymurgy, Jul/Aug 2015) for tips and tricks for brewing your favorite craft beer.
Zorn shared the following on his blog about the beer:
Earlier this year, I joined a great new group of coworkers on Capitol Hill. Within weeks, we had made plans to enter into the Capitol Hill Home-brew Competition, but weren't sure what to brew. In true democratic fashion, we setup to do an extensive tasting of styles to choose one that truly represents the people - or at least the handful of us in the office. While not unanimous, the group enjoyed citrusy new american hops and session strength. The natural choice was obvious - American Pale Ale.
But what to call this concoction? In a stroke of genius, we combined our Florida district connection (Manatees) with our committee assignments (Space) and voila The Majestic Sea Cow - Galaxy Hopped Pale Ale!
Michigan-based artist Sloe Gin Gizz (aka Nicole Ray) lent her "Space Manatee" illustration as the label.
This strong, dark wheat beer recipe is sure to warm up your toes and your taste buds on a crisp night!
All quantities and specifications in the recipe are based on a nominal system extract efficiency of only 55% and a target original gravity of 24°P (1.101 SG). Your homebrew setup may perform better or worse with this substantial grain bill, so adjust quantities as needed for your expected efficiency.
Ken Schramm created this deliciously spiced mead recipe and proves that patience really is a virtue, at least when it comes to aging mead!
This is a medium-to-sweet, still metheglin (spiced mead) with several years of aging potential. It will have layers of complexity and will evolve subtly in its character and expression of spices as it matures.