No, Hana is a variety of pils malt from Crisp. Fonio is a grass (?) that has recently shown up in brewing. Supposedly give a kinda fruity flavor. Not generally available. We’ll be talking to Ashton Lewis about it in episode 207 of the podcast.
Yeah, what Denny said - the Hana is what I used instead of the Weyermann Pils because I realized I had it on hand and it has a more “interesting” character to it.
For the first time ever, I’m brewing a gose today! Recipe follows the “Salty One” recipe by Jonathan Hernandez, which won the European Sour Ale category at the 2024 NHC and was featured in the January/February issue of Zymurgy. I started some sauergut two days ago, using the extract+lacto combo suggested in the recipe…fingers crossed everything comes together.
That is good to know. When I get GP I only have purchased Simpsons. Sort of like MO when I purchase it, I only buy Crisp I have purchased a few bags of TF over the years when I could not get Crisp
If it weren’t going to be hotter than Satan’s ■■■■ this weekend I’d totally be brewing a British Barleywine with 75% Chevalier, 25% Crisp MO and a kicker of Invert #3, but it will have to wait for next week.
Today I’m brewing a California Common, with 84% 2-row, 10% crystal 40, and 6% special roast to hit 1.050 s.g., bittered with Northern Brewer at 60, 15, and flameout (10 minute steep) to hit 36 IBU, fermenting with Imperial Cablecar at 64°. I have brewed this recipe a few times before, and it’s always satisfying. This will be my first time fermenting with Cablecar.
One of my brew year’s resolutions was to do smaller batch volumes, so this will be my second 3 gallon batch of the year (out of 9 batches so far).
Currently kegging my batch of “Salty One Gose;” Jonathan Hernandez netted a gold with this recipe at NHC (featured in the January 2025 issue of Zymurgy, so I thought I’d try it out. WOW! I can’t wait until this one is carbonated and ready to drink. I’m glad I ponied up for fresh coriander, too…what a difference it makes in the flavor and aroma.
