Scripted auto-commit on change (2024-04-22 19:29:14) by gitwatch.sh

content/note/2024/04/66263bf2/index.jp.md

@@ -0,0 +1,18 @@
+---
+category:
+    - 'brewery stuff'
+date: '2024-04-22 19:29:06'
+draft: false
+posttype: note
+sensitive: 'false'
+slug: 66263bf2
+visibility: public
+title: note
+---
+私たちはスコットランドのビール（に限らない）を専門とする醸造所になることを決めたので、今日はそれに集中した。  グレッグ・ヌーナン著『スコッチ・エール』を一通り読み、それぞれのビアスタイルに求めるフレーバープロファイルに磨きをかけた。
+
+それから、伝統的な醸造技法とそれが苦味などに与える影響をもとに、60度、70度、「スコティッシュIPA」の3つの新しいレシピを書いた。
+
+ポラージュ・スタウトのレシピを変更する必要はない。
+
+かなり生産的な一日だった。

content/note/2024/04/66263bf2/index.md

@@ -0,0 +1,18 @@
+---
+category:
+    - 'brewery stuff'
+date: '2024-04-22 19:29:06'
+draft: false
+posttype: note
+sensitive: 'false'
+slug: 66263bf2
+visibility: public
+title: note
+---
+As we've decided to be a brewery specialising in (but not limited to) Scottish beers, I focused on that today.  I read Scotch Ales by Greg Noonan in its entirety and then honed the flavour profiles that I want from each beer style. 
+
+Then I wrote 3 new recipes for a 60 /-, 70/- and a "Scottish IPA" based loosely on the traditional brewing techniques and their impacts on bitterness etc. as well as modifying my existing recipe for an 80 /-, tamed my wee heavy recipe to be a dark and smokey 90 /- and modified my reluctant lager recipe to be more interesting.. don't need to modify my porage stout recipe, it's good as it is.
+
+All theoretical of course as I can't homebrew here but they look good and I think they will hit the flavour profiles I have in mind.
+
+Pretty productive day.