Brew Dudes

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Zumo Hops SMaSH Beer Tasting & Review

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On February 12, 2025

In Hops, Videos

Hey, we’re back with another SMaSH beer experiment. This time, we are featuring Zumo hops. This variety made a recent “hops to watch” list from a popular homebrew magazine, so we had to give it a try. Our goal, as always, is to brew a simple one-gallon batch with a clean malt bill and yeast profile to learn more about the hop character. So, what’s our take on Zumo hops? Let’s dive in.

It’s Zumo hops!

The SMaSH Beer Technique

For this experiment, we stuck to our usual SMaSH beer approach: 2 pounds of American two-row malt, two gallons of spring water with a touch of gypsum, and 3 grams of US-05 yeast. The hopping schedule was straightforward—7 grams at the start of a 60-minute boil, 14 grams in a whirlpool at 185°F for 10 minutes, and a 7-gram dry hop post-fermentation, held at a cold temperature for 24 hours to limit hop creep and boost aroma. Fermentation was warmer than usual, around 75°F (24°C), which might have impacted how the flavors came through.

Our Zumo Hops Thoughts

Zumo hops bring an interesting blend of flavors. Right away, we picked up a strong lime zest note, reminiscent of key lime rather than traditional lime. There were also hints of under-ripe honeydew melon, white grape, and even some lychee. The hop profile leaned more toward a tropical nectar quality rather than a juicy or overly citrus-forward experience. Unlike classic American citrus hops, Zumo lacked that sharp, pithy bitterness—making it smooth and approachable. Given its character, we think it would be fantastic in a Mexican-style lager, where it could naturally provide a lime-like essence without needing an actual lime wedge. It could also serve as a great supporting hop in hazy IPAs or pale ales, adding complexity without overpowering other tropical or citrus-forward varieties.

Overall, Zumo hops bring a unique take on citrus, with an emphasis on lime and sweet tropical fruit rather than the bright bitterness of grapefruit or orange. It’s a smooth, intriguing hop that we’ll definitely be experimenting with again. If you get a chance to brew with Zumo, let us know what you think.

Brew ON!

Classic Oatmeal Stout – Recipe and Tasting

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On February 5, 2025

In Recipes, Style Profiles, Videos

Every now and then, it’s good to revisit an old favorite, and this week, that’s exactly what we did. Mike took a step back in time to brew a classic oatmeal stout that has been a cornerstone of his brewing journey.

After years of tweaking and experimenting for the sake of our audience, he decided to go back to an old recipe. This time around, there were no adjustments or tweaks. He brewed his oatmeal stout that he perfected in the early 2000s. Let’s see if his memory served him well for this brew.

Revisiting an old standby!

Classic Oatmeal Stout Recipe

This recipe is a culmination of 25 plus years of brewing well-balanced, flavorful oatmeal stouts.

Ingredients

Grain Bill:
76% Brewers malt (Briess)
9% Flaked oats
4% Roasted barley (575L)
4% Carastan (35L)
3% Crystal 60
4% English chocolate malt (450L)

Hops:
58 grams of East Kent Goldings (4.2% AA) – 60-minute addition

Yeast:
Wyeast 1084 Irish Ale yeast (repitched)

Water Chemistry:
Spring water
1 grams of magnesium chloride
3 grams of calcium chloride

Brewing Process

Mash Schedule:
Mash in at 150°F for 45 minutes
Ramp up to 156°F for 25 minutes
Mash out at 168°F

Boil:
60-minute boil with a single hop addition

Fermentation:
Pitch Wyeast 1084 Irish Ale yeast
Ferment at a suitable temperature for the yeast strain

Stats

Starting Gravity (OG): 1.066
Final Gravity (FG): 1.015
ABV: 6.5%

Tasting Notes & Final Thoughts

Pouring this stout, it had the deep, opaque color you expect. We saw brown highlights and a tan head that left some nice lacing. The aroma was a balanced mix of caramel, toffee, and subtle roastiness, with just a touch of milk chocolate.

On the palate, the caramel and toffee notes really stood out, giving the beer a smooth, rich flavor. The roastiness provided a great backbone without being overwhelming, and the EKG hops did their job balancing the caramel malt.

The finish was moderately dry, with lingering caramel and roast flavors. Overall, tasting this beer again felt like a homecoming. Mike wondered aloud why he stopped brewing this recipe to the letter.

It’s one for the “locked recipes” folder!

If you’re looking for a flavorful oatmeal stout with smooth caramel, toffee, and roasted malt notes, this is a recipe worth trying.

BREW ON!

BrewDog Punk IPA Kit – Pinter Review

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On January 29, 2025

In Beginner, Equipment, Extract, Videos

The Pinter all-in-one brewing system has been a hot topic on our site, drawing in homebrewers eager to see if this compact brewing vessel is the real deal. With the holiday season behind us, we’re still getting our hands on more Pinter kits, and this time, it’s a BrewDog Punk IPA clone. BrewDog, a brewery known for its bold flavors and aggressive marketing, has partnered with Pinter to bring this kit to the homebrewing world. Given Punk IPA’s reputation for intense hop character and big flavors, we were curious to see how well this system could deliver the goods.

Brewing Ingredients and Process Details

Like other Pinter kits, this one is designed for ease of use, making it a great starting point for beginners. The process starts with a hopped wort concentrate that you mix with water before adding the included yeast. After fermentation in the Pinter vessel for 7-10 days, a hop extract cartridge releases additional hop character into the beer during conditioning. The final step involves refrigerating the vessel for a few days before serving. This kit clocks in at 5.8% ABV, a bit lower than BrewDog’s commercial Punk IPA (7.5%), but still within the range of a moderate-strength IPA. The end result is a beer with notable bitterness, a resinous mouthfeel, and an intriguing mix of fruit-forward aromas—guava, green melon, and even a touch of berry.

Pinter Punk IPA – The Verdict

Tasting this Pinter-brewed Punk IPA clone was an interesting experience. It certainly had the bitterness you’d expect from a West Coast-style IPA, though the hop profile leaned more modern than classic pine-and-citrus. The beer had a strong initial fruitiness, followed by a punch of lingering bitterness. While it lacked some nuance, it was still an enjoyable, well-fermented beer. For new homebrewers, the Pinter remains an easy entry into the hobby, and even for seasoned brewers, it’s a quick way to sneak in a batch without committing a whole day. Just be mindful of where you place it during fermentation—unexpected CO2 releases at 3 AM can make for some surprising wake-up calls! Cheers to another Pinter adventure!

Low ABV Munich Lager – Dryish January 2025

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On January 22, 2025

In Recipes, Videos

We have come to the end of our Dryish January 2025 series. We are wrapping things up with a wonderful addition to our lineup: a low ABV Munich Lager. This brew was all about balance—keeping things flavorful while maintaining a sessionable alcohol content. The goal was to explore how a heavy hand of Munich malt could provide a full-bodied experience without the high ABV punch. Learn more about what went into this beer and how Mike brewed it.

Wrapping up the dryish nature of the month with a lager

The Recipe

Batch Size: 3.5 gallons
ABV: 3.5%
OG: 1.042
FG: 1.015

Ingredients:

Grain Bill:

  • 3.5 lbs Light Munich Malt
  • 1.5 lbs Brewers Malt

Hops:

  • 2 oz Styrian Goldings (3% AA) – 30 minutes

Yeast:

  • Cellar Science German Lager (similar to W-34/70)

Water Profile:

  • 50/50 mix of spring and tap water
  • Lactic acid (to adjust pH)
  • Gypsum (for water profile adjustment)

Brewing Process:

  1. Mash:
    • Mash grains at 154°F (68°C) for 75 minutes.
    • Use a 50/50 mix of spring and tap water with lactic acid and gypsum added for pH adjustment.
  2. Boil:
    • 60-minute boil.
    • Add 2 oz Styrian Goldings at the 30-minute mark.
  3. Fermentation:
    • Pitch Cellar Science German Lager yeast.
    • Ferment at 65°F (18°C) for a clean fermentation.
  4. Conditioning:
    • Allow to condition in the keg for additional clarity and crispness.

Our Low ABV Munich Lager Thoughts

This Munich Lager delivers everything we hoped for—a well-rounded malt profile with a touch of sweetness and body from the Munich malt, balanced by the light, herbal bitterness of the Styrian Goldings. It’s a lighter-bodied beer compared to standard lagers, but it still checks all the right boxes for the style. As it conditions further in the keg, I expect it to become even crisper and cleaner. Overall, this brew wraps up Dryish January on a high note, proving that you can craft flavorful, low ABV beers without sacrificing quality. Cheers to another successful experiment!

BREW ON!

Low ABV American Wheat – Dryish January 2025

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On January 15, 2025

In Recipes, Videos

It’s Dryish January 2025, and we’re back with another low-alcohol brew that doesn’t skimp on flavor. After exploring richer, darker beers earlier in the month, Mike changes things up with a lighter option. He has a Low ABV American Wheat Ale, a beer designed to be packed with hoppy goodness for those who crave it. This one’s all about balance: a refreshing wheat ale with a subtle malt backbone that lets the hops shine, perfect for January or a summer day.

Now, a hoppy low ABV beer.

Low ABV American Wheat Recipe

Here’s what Mike put together for this beer.

Batch Size

  • 3.5 gallons

Ingredients

  • Grain Bill:
    • 40% Brewers Malt (2 lbs)
    • 40% American White Wheat (2 lbs)
    • 20% Carapils (1 lb)
  • Hops:
    • 1 oz Cascade
    • 1 oz Ekuanot
    • 1 oz Simcoe
  • Yeast:
    • Mangrove Jack’s M66 Hophead Ale Yeast
  • Water Adjustments:
    • Half spring water, half tap water
    • Gypsum for balancing
    • Lactic acid for pH adjustment

Process

  1. Mash:
    • Mash grains at 158°F for 60 minutes.
  2. Boil:
    • Conduct a standard boil but do not add hops during the boil.
  3. No-Chill Hop Addition:
    • After the boil, let the wort cool to 195°F.
    • Add 1 oz each of Cascade, Ekuanot, and Simcoe hops.
    • Allow hops to steep overnight as the wort cools naturally (no chill method).
  4. Fermentation:
    • Transfer wort to the fermenter after overnight cooling.
    • Maintain proper fermentation conditions using Mangrove Jack’s Hophead Yeast.

Stats

  • Original Gravity (OG): 1.040
  • Final Gravity (FG): 1.011
  • ABV: 3.8%

Light, Hoppy, and Satisfying

From the first sip, this wheat ale delivers a bright hop character with notes of fruit and pine. The Cascade, Ekuanot, and Simcoe combine to create a citrusy, slightly tropical flavor without overwhelming bitterness. The Carapils malt and higher mash temp contribute to a fuller body, making it more like a typical ABV wheat beer. With an original gravity of 1.040 and a final gravity of 1.011, the beer finishes crisp and clean.

We are proud to say this hoppy wheat ale is a great addition to our Dryish January lineup. It’s light enough to keep the ABV low but offers the depth of flavor to scratch that hop itch. Whether you’re cutting back in January or looking for a summer sipper, this recipe delivers on all fronts.

Brew ON!

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