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Enchanted Circle Brewing Wet-N-Wild Harvest Ale Recipe

For Enchanted Circle Brewing’s, Kyle-Bartholemew Yonan, hops harvest is time to hit the trails and canyons of New Mexico to forage for cones of the native Neomexicanus. Here’s the recipe for the ale he brewed up with this year’s batch.

Kyle-Bartholemew Yonan 1 year, 10 months ago

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Neomexicanus sub-varieties tend toward orchard-fruit flavors, so Enchanted Circle Brewing’s Brewer Kyle-Bartholemew Yonan favors a grain bill of subtle bread and spice, with enough gravity to back up any pungency that may come with that year’s peculiarities and lets the hops be VIP of the flavor and aroma.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
OG: 1.071
FG: 1.018 (depending on yeast used)
IBUs: 80ish
ABV: 6.9% (depending on yeast used)

MALT/GRAIN BILL

11.5 lb (5.2 kg) of your favorite pale ale malt
8 oz (227 g) Dark Munich
8 oz (227 g) Carastan
4 oz (113 g) Carapils
2 oz (57 g) Special B

HOPS SCHEDULE

Shoot for 1.2 lb (544 g) of fresh hops if you brew the day after picking or 2 lb (907 g) the day of picking. Add hops continuously starting between 40 and 30 minutes, with a very, very generous flameout addition to draw out the full spectrum of flavor that the hops offer.

YEAST

West Coast Ale Yeast or a clean English Ale yeast

DIRECTIONS

Carefully favor esters. Ferment at 71°F (22°C), depending on your yeast strain.

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