The Riverbend Heritage is a malt from a local maltster – it is (or was) a 6-row southern grown grain, floor malted, and treated like a light Munich. The Cara and Vienna ARE actually important pieces to the recipe – they keep a little bit of residual sweetness to balance the hop additions and will contribute to both body and head retention and they also just taste good. If you’re curious, here’s the old recipe file that was at use when Mystery Brewing Company closed in 2018, and that’s a pretty good look of how I’m going to treat this recipe today as I re-make it. My guess is that my use of Torrified Wheat there had a lot to do with adding body and head retention more than anything else. Some other thoughts: Vienna and Cara Malt aren’t all THAT different, and while they make some nice sidelong additions to Maris Otter, I probably didn’t need to match them 33% each. The font probably should have been a dead giveaway that maybe I should take the idea of this chart instead of the literal placement of the graph lines. I apologize I have absolutely no idea where this graph was originally from to attribute it. I had found this graph on the internet that showed how bitterness grew during boil while flavor and aroma diminished, and for some reason I took it as a perfectly accurate representation of hop utilization. The other thing that I was really into at the time was these really precise timings for hops: 17 minutes. For one thing, it didn’t take long before we edited the recipe to take whole bags of grain instead of ridiculous additions like “117 lbs” because nobody wants to deal with the ridiculous partial grain bag math of “2 bags + 7 lbs” because what are you going to do with a bag of grain with 48 lbs in it aside from spend way too much time measuring out base malt on future days? Pretty similar overall, so I’m guessing that was a pretty direct BeerSmith scale, but it’s certainly not how that recipe evolved over the years as we were brewing it. It was scaled up from an original 3 gallon homebrew recipe from 2009: The original recipe, way back in 2012 when I first brewed it at 7 bbls looked like this: It was the second beer we ever brewed at Mystery. It was designed as a Black English-style IPA. We called it a “Carolinian Dark Ale” because there just wasn’t a stylistic analog. I chose this beer to be my one of my first beers in my return to homebrewing because it’s one of the beers that we made at Mystery that I miss the most, and one that I have absolutely no chance of finding an analog to: Queen Anne’s Revenge.
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