May 22nd, at The Brew On Broadway (BoB)
This was a big day for me personally at The BoB. Paul (the owner) wanted me to experiment with the water chemistry. I had been sharing with both he and Sam (Brewmaster) what I had learned at Regis University about how water chemistry affects beer.
We brewed their Eagle Rock Pale Ale as a small batch (1-barrel). The recipe was scaled-down from their 7-barrel offering. We tested the water to see where our Calcium, Magnesium, Sulfate, and Alkalinity levels were.