So, less than twenty four hours after brewing with Blackjack, we returned to the Dantzic Street area of Manchester to brew with The Runaway Brewery. Despite a few sore heads in the brewery following on from their 5th birthday party at the weekend, we were all able to hit the ground running for our collaboration brew.
After a generous round of sparging to ensure that we had obtained the residual fermentable sugars from the grain, the sugary wort was transferred across to the kettle to boil and sterilise, but also to receive bittering hop additions from what we had weighed out.
The next step was to dig out the mash tun, again! By this point we were all getting quite a bit of déjà vu from moving spent grain out of a tun and into empty sacks?! Though good fun was had by all with the porridgey spent grain; it is an honest and cathartic pleasure at times.
This took us up to lunchtime, and for this Runaway’s head honcho, Mark Welsby, took us on a little adventure into the city centre to visit beer festival favourites, Holy Crab in their current home at the Arndale Market. Put simply, their food is to die for! For any food enthusiast (that isn’t averse to seafood of course) Holy Crab are a must visit if you’re ever out and about in Manchester! Top tip - keep an eye out for their in-house mayonnaise, which is funnily enough, made using Runaway Brewery beer!
The hoppy, sugary wort was then finally transferred to a fermenting vessel via a heat exchanger. Our old friend, US-05 yeast, was then pitched to do its business and add the finishing touches to the beer with fermentation and then the fermenting vessel was airlocked. This signalled the end of our participation in the brewing process, with Mark and his team going on to dry-hop the beer to give it a massive aromatic boost before final conditioning.
Ladies and gentlemen, The Runaway Brewery and Liverpool Beer Collective proudly present to you, Beau West – a 6.0% West Coast IPA.
Angela, Ian, Danny and Neil in attendance for LBC.