![]() ![]() found several good bits of information (great work!) and I found a good deal of other info in Craft Beer & Brewing's podcast about the grist and hop schedule.įG: 1.024 note: I undershot gravity by a bit, you should be aiming for 1.079 or so. It's not 1:1 quite yet but it's getting damn close! While I did Double Grid clone instead of Galaxy Bowl, I'm sure you can mix up the hops and get delicious results. I brewed a couple of iterations in an attempt to create a Hop Butcher clone. Use preferred NE IPA water chemistry, maybe 150 Ca, 150+ Cl, 75+ SO4,įirst dry hop during active fermentation, second dry hop 2-3 days before cold crash/packaging Any further grains used, ratios Here's my first shot at a recipe: Hop Butcher Galaxy Bowl (clone)īatch Size: 5.75 gallons (fermentor volume)īoil Gravity: 1.061 (recipe based estimate)ġ3.5 lb American - Pale 2-Row 37 1.8 80.6%Ģ oz Galaxy Pellet 14.25 Boil 10 min 31.03Ĥ oz Galaxy Pellet 14.25 Whirlpool at 155 ☏ 20 min ![]() Do they use any other hops but Galaxy, such as for bittering additions Source: Hop Butcher For The World - Pitching 10L of Imperial Yeast's DryHop Strain Into The Fermenter posted (timing and type of yeast lines up with when Batch 1 GB was brewed) Source: - looks to be about 16 sacks 2-row, 4 sacks flaked oats, can't tell what the stuff in the backround is and if it is for Galaxy Bowl, may be other grains also not visible I plan to brew something in this vein somewhat soon (but maybe a lesser ABV version). Been researching for awhile and here are some basics/assumptions I've come up with - knowing a little about brewing the style and seeing some of Hop Butcher's social media posts. Every dime we make funds reporting from Chicago’s neighborhoods.Īlready subscribe? Click here to support Block Club with a tax-deductible donation.Resurrecting this from the dead. Subscribe to Block Club Chicago , an independent, 501(c)(3), journalist-run newsroom. The light for good beer will stay lit at 4257 N. “We look forward to highlighting and helping define what it means for two growing breweries to link histories in this way. This transition allows Half Acre to keep moving, try new things and provide that very same opportunity to people we respect,” Magliaro said. “In beer, much of the language and the way of things is about movement and evolution. Magliaro is now passing the Lincoln Avenue torch to another favorite of the Chicago craft beer scene. In 2017, with the popularity of its beers booming, Half Acre expanded into the Bowmanville production facility at 2050 W. Gabriel Magliaro, Half Acre’s founder, originally started selling beer out of the Lincoln Avenue address in 2008. Lincoln Ave.įor Half Acre, it will be the start of a new era - one without it’s North Center taproom in brewery as the brewery consolidates into its much-larger Bowmanville brewery, taproom and beer garden. Half Acre’s 13,000-square-foot location at 4257 N. ![]() With no flagship beer, Hop Butcher counts on its fans grabbing that week’s new release when they spot them on shelves. Their beer names give nods to Chicago culture including “A Deeper Dish,” “Tavern Cut” and “Urbs In Horto.” The brewery typically release two to three beers a week, each featuring cans with artwork by Dan Grzeca. The brewery specializes in hop-forward IPAs, hazy double IPAs, imperial stouts and lagers. Hop Butcher focuses on freshness, brewing small batches and self-distributing them to select retailers throughout the region. “ is about as good as it gets for our crew and our growing brewery,” Zimmer said. ![]() In announcing the move, he said he’s excited to brew beers in North Center’s “hallowed halls of hoppy beers.” Zimmer loved Half Acre’s beers and people well before Hop Butcher was founded. “The dream has always been to have a home to call our own,” La Rose said. On Thursday, Zimmer and La Rose announced plans to move into Half Acre’s 13,000-square-foot location at 4257 N. ![]()
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