Monkeying Around
It’s 47F in the brewery office right now so what better way to warm things up than brew a Hot Monkey Love. Yeah, you can’t accuse us of not thinking ahead …. this beer won’t even be released until next October so it’s going to have ample time to condition. It’s a long and arduous day but with a 2 hour boil time it should warm things up nicely down here. I’ve just finished mashing in. I managed to squeeze just shy of 600lbs of grain into this one and I’ll also be using 120lbs of honey so it’s going to be a little bigger than last year’s vintage.
I survived mashing-in the Monkey!!!
Although I survived mashing-in this behemoth of a brew it has already claimed it’s first victim …. Chef Freddie pulled a muscle bringing the honey down to the basement for us!
I believe that Frisco Grille has the very last keg of Hot Monkey Love on tap right now (I know where I’m going after finishing the brew day) so if you haven’t tried it yet get out there while you can, I’m sure it won’t be around for long!
Thanks to everyone who came out to Victoria Gastro Pub for the cask night last night, it was a lot of fun. It’s great to see Victoria serving brewery fresh cask conditioned ales and hopefully it won’t be too long until they get a beer engine installed so that cask ale will be a permanent feature of this already wonderful establishment.
Cask night @ Victoria Gastro Pub
Tags: Hot Monkey Love