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Taste Notes

--> It's called Tow Truck because after a couple, you're wrecked! Aroma: High Hops! Mango/pineapple aroma from Mosiac Hops. Fruity, caramel, sweet, malty aroma. Appearance: Copper brown, reddish. Clear. Large off-white head. Flavor: High hop flavor. Tropical fruit, Mango, Pineapple, etc. Strong malty, caramel sweetness accentuates the hops. Simply out of this world caramel-mango-pineapple beer. Outstanding! Slight fruity esters.. Caramel sweetness lingers to full finish. Bitterness just supports the sweet/caramel flavor. Can only drink a few due to the full body, but at 8%, you only need a few. Mouthfeel: Full body. High carbonation helps keep sweetness from being cloying. Smooth finish, slight alcohol warmth.

Notes

Brewed on 5/20/17 OG = 1.070 Refractometer from carbonated beer in keg = 1.033 Calculated FG = 1.010 I've been trying to produce an all grain version, but duplicating the William's Brewing American Red LME has been difficult. THIS IS WHAT I DID: Crush the grains. Place grains into bag. Place the bag into the boil pot. Add 6.5 gal of the hottest water you can get from your sink. Mine was 140*F. Bring the water up to 155*F. Steep the grains for about 40 min in the 155*F water. (I watched a tv show on Netflix) Remove the bag of grain and squeeze to drain. (Hot, use a spoon and bowl!) Bring the wort to a boil. --> While it is coming to temp, empty the 8lb pouch of Williams Red LME into the pot. Boil for 15 min. --> Add 1oz Mosiac Hops. (this is a 45 min boil hops) Boil for 30 min (45 min boiling so far). --> Add wort chiller. Boil for 5 min (50 min boiling so far). --> Add 1lb of Briess Pilsen Light DME. (10 min boil time) Boil 5 min (55 min boiling so far). --> Add 1 oz Moziac Hops. (5 min boil time) Boil last 5 min. (60 min total boil time). Turn off gas or remove heat. Turn on cold water to wort chiller. --> Chill to 155*F then turn off water (less than 5 min chilling!). Wort should settle to about 150*F. Add 1 oz Mosiac hops. Whirlpool for about 20 minutes, stirring every 5 min. After 20 min of whirlpool, chill the wort as fast as possible to about 70*F. Remove the wort chiller, whip the wort good with a spoon to get air into it. Slowly pour the wort into the primary fermenter. ALL OF IT! No, seriously, all of it goes! Wort, hops, dredges, everything! Don't skip this part! Seriously! The yeast will eat almost everything. You will lose about 1/2 gal when draining into secondary. If using a siphon, allow to fall into the wort in the primary, getting some more air into it. Get a Hydrometer reading!! Add yeast. OG = 1.070 -->not sure what happened?!?! Program said I should be 1.058 - I adjusted settings to match beer later. You could probably get by without the 1lb of DME - but then it tasted SOOooo....GOOD! Into secondary 6/22/17 (32 days primary!) -->Shouldn't be this long. I just had alot going on and couldn't empty secondary carboys until now! The month in the primary did not hurt the beer at all - was absolutely delicious! Added 1.6 oz Mosiac hops pellets. (because that's what I had) (No SG measurement!!!) 2 weeks in secondary -->then direct into keg. Really it only needed 5-7 days in the secondary - dry hopping - but again I was busy. Refractometer from carbonated beer in keg = 1.033 Calculated FG = 1.010