This Ale is made with water from Haysend which is “where the Withywindle flows out of the Forest into the Brandywine” just a short walk (a hobbit would never take a boat unless he were looking for trouble) down the river from Stock. “The Withywindle valley is said to be the queerest part of the whole wood,” Could this be what makes this the best beer in the Eastfarthing?
Old Withywindle is always enjoyed at the Golden Perch but since it is the finest ale in the Eastfarthing, many travelers like to take some with them on their journeys and this most likely has led to the addition of more and more hops to the ale. The hops in beer act as a preservative and by putting more in the ale, it can stay fresh for long journeys. The different barleys used were picked to best compliment the strong hop flavor. The specific hops used in this ale come from all over. The first hop used is grown locally in the shire just to the north west of Stock in the Green Hills. Hops from Evendim and the North Downs are carried down the Brandywine by traders while Pride of Chetwood Hops are brought by wagon from Bree. All three of these hops are used at different times during the brewing of this fantastic beer. I first had this ale on my first trip to the shire and it was the first beer I’d had since Bree. Good luck Law!
|7 Buckets||Malted Winter Barley||Grain|
|1 Bucket||High Temp Malted Spring Barley||Grain|
|1 Buckets||High Temp Malted Winter Barley||Grain|
|1 Buckets||Caramel Malted Winter Barley||Grain|
|1 handfuls||Prepared Pride of Chetwood Hops||Hops|
|2 handfuls||Prepared North Downs Hops||Hops|
|1 handfuls||Prepared Green Hill Hops||Hops|
|1 Cup||Ale Yeast||Yeast|
|10 Buckets||Filtered water from The Withywindle||Water|
This is an Imperial IPA. Imperial just means “big” (High Original Gravity and thus high alcohol content). IPA stands for India Pale Ale and gets its name not because it was made in India but because it was the beer taken on the British ships when they went on the long journey to India. As mentioned above, hops and alcohol act as a preservative in beer so increasing the amounts of each can make beer last for the duration of the trip to India. Today brewers have taken the IPA flavor to the extreme and the best examples of these are some of the California IPAs. In order to create the same complex hop flavor that would have been in the Old Withywindle, I am using three different American Hops at different points in the boil. I hope you enjoy it!!
Translated Beer Recipe
|13.00 lb||Pale Malt, Maris Otter (3.0 SRM)||Grain|
|1.00 lb||Munich I (Weyermann) (7.1 SRM)||Grain|
|1.00 lb||Carafoam (Weyermann) (2.0 SRM)||Grain|
|1.00 lb||Caraamber (Weyermann) (36.0 SRM)||Grain|
|2.00 oz||Columbus [14.50 %] (60 min)||Hops|
|2.00 oz||Centennial [9.00 %] (30 min)||Hops|
|1.00 oz||Centennial [9.00 %] (10 min)||Hops|
|1.00 oz||Glacier [7.50 %] (3 min)||Hops|
|0.5 oz||Centennial [9.00 %] (Dry Hop)||Hops|
|1.0 oz||Glacier [7.50 %] (Dry Hop)||Hops|
|1 Pkgs||American Ale (Wyeast #2487)||Ale Yeast|
|8 Gallons||Mystic, CT Well Water||Well water|
Pours a reddish yellow, just a little lighter than amber. A large head forms and holds its structure for at least 7 minutes. I had to dive in to give it a try.
The first smell to hit you is the citrus from the hops. There is a slight undertone of malt but mostly just hops. Fresh cut grass comes to mind.
Right up front is bitter followed closely by a strong hop flavor
The middle continues the hops bringing in a slight grapefruit and some more malt undertones. The mouthfeel is thick and you can really feel the beer in your mouth as is almost sticks to your tongue.
The beer finishes with hops still on the palette with a little more hops coming through. The after taste is one of hops hops and more hops
Overall I think this is one of the better Imperial IPAs I’ve had and I think it might almost live up to the name of “Best beer in the East Farthing”