Devils Backbone Brewing Company

We'll we've finally brewed it, the Wheat Stout.  It is made with 100% Weyermann malts from Bamberg Germany, Fuggle hops, and Fermentis 04 yeast.  50% of the malt bill is wheat malts, with the wheat producing the majority of color and flavor.  The other 50% is Weyermann Pale Ale malt.  I don't mind sharing the grist bill for this beer: 10% Chocolate Wheat malt, 10% Caramel Wheat malt, 30% Dark Wheat malt, and 50% Pale Ale malt.  One hop addition of Fuggle hops for bittering at an estimated 28 IBU's. It is a 15 plato beer so it should come in around 6.0% abv give or take. 

This was a fun brew.  Fun because my assistant Aaron was doing most of it, and doing a great job btw!  Expect to see it on tap in a few weeks.

Cheers,

Jason Oliver

Just a quick catch-up on what we've been brewing here at DBBC and what we'll soon be.  The seasonal brews in the fermenters are currently the Blue Ridge Trail Collaborative India Black Ale, Maibock, and the Kolsch.  Soon to be brewed is the Wheat Stout, Wit Bier, and Jack Browns Collaborative Pale Ale. 

Currently on-tap are the four regulars plus Wheat Pilsner, Ale of Fergus Mild, Styrian Blonde (Single Hop Belgian influenced ale), Morning Bear Coffee Imperial Stout, Kilt Flasher Wee Heavy, and the Four Point Pale Ale (Single Hop Imperial Session beer). 

In the wings will be another Ten Point double IPA (ten hops varieties added ten times), A Nelson Brown Ale blend, and IPA+.

Cheers,

Jason