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I just recently brewed 2 (almost) SMaSH beers. They used Mosaic and Azacca. Here's the recipe for them:
Grain
2 gallon batch. Mash 148F for 60 min. pH 5.3
95% Maris Otter
5% Carapils
Hops
Calculated 50 IBU
Warrior - 0.1 oz - 60 min
Hop - 0.3 oz - 10 min
Hop - 0.3 oz - 5 min
Hop - 0.4 oz - Flame out, 15 min steep
Hop - 1 oz - 5 day dry hop
Yeast
WLP008 - East Coast Ale
I got the 2 oz of Azacca from Yakima Valley dank and sticky pack. It
definitely has some of that resiny character that I like. I'm awful at
picking up on specific flavors and describing them, so I was also
scratching my head for a while trying to identify the other semi-fruity
flavor that seemed all too familiar. Ended up connecting it with the
"funk" flavor from Brett. Curious if anyone else has made this
connection or noticed it. I don't think it's the yeast since I didn't
notice it in the other batch. Could have gotten some wild Brett in
there but doubt it.
Posted 34 days ago.
Edited 34 days ago by turduckenpillow
Hmm...I'm similarly challenged on palate/aroma, but can't say I really picked up any 'funk' with a recent Azacca-centered batch that I brewed. I got more tropical fruit & citrus than anything else, and it wasn't terribly strong even with 2 oz. of dry hopping.
Posted 34 days ago.
