The Wet Hopped Ship

Type: Beer

Description: Fresh, whole flower, Skagit-grown Cascade and Comet hops from Hop Skagit were added to hot wort, which was chilled overnight in our coolship, fermented in an open-top foudre, blended with barrel-aged beer, and naturally conditioned with Skagit blackberry honey from The Valley’s Buzz.

Components:

  • 90% Batch #23, brewed 9/6/18: Blonde base made with Skagit Valley Malting Pilot Pilsner malt, raw wheat, flaked oats, and organic Perle hops from  Crosby Hop Farm, half transported hot and allowed to cool overnight in our coolship with 100lb of fresh, locally-grown Cascade and Comet hops from Hop Skagit, prior to being added back to the other half, transported cool and pitched with our house culture, for primary fermentation in an open-top oak foudre.
  • 10% Batch #4 blend, brewed 4/19/18: “Session tripel” fermented in open stainless steel totes with secondary fermentation in a horizontal foudre purchased from American Solera, along with a portion of Batch #6 (Pilot Pils Blonde Base), and then transferred to 225L barrels for additional aging.

Packaging Date: 9/26/18

Total Volume Packaged: 2071.5 L / 548 gal; 12 20-liter kegs; 12 30-liter kegs; 1956 750ml bottles, 12 375ml bottles (QC)

ABV: 5.2%
F.G.: 1.002
IBUs: ?

Grains: Pilot Pilsner Malt (23, 4, 6), Raw Wheat (23, 4), Flaked Oats (23, 6), Wheat Malt (4, 6), Munich Malt (4), Acid Malt (4, 6). All purchased from Skagit Valley Malting.

Kettle Hops: Pacific Northwest organic Perle from Crosby Hop Farm (23), PNW Willamette (4), Mt. Hood (4), and Perle (6) from Hopsteiner.

Wet Hops: Freshly picked, Skagit-grown Cascade and Comet from Hop Skagit.

Other Ingredients: Municipal Water from the Judy Reservoir; Blackberry Honey from The Valley’s Buzz (for bottle/keg conditioning); our house culture of native Skagit Valley yeast.

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