This weekend, we hauled the brewing equipment out and made beer.

Before moving to California, brewing was a monthly (minimum) exercise with a very dear friend. I have wonderful memories of sitting on the porch, in all weather (even in the snow), with our cauldron of malty goodness bubbling away while talking about, well, everything. I've not found a new brew-buddy out here; and Chris and I brew together (he's good for the heavy lifting), but I still miss Andy on brew day.

Anyway, yesterday's beer was dead simple.

Grain Bill:

7# 2-row klages malt
1# malted wheat
1# Vienna malt

Strike with ~13qts of water at 165F, aiming for a mash temperature of 150F. We used about 12 quarts and hit 152F. Perfect. Skipped the protein rest 'cause it was all in the Gott cooler and I just couldn't be bothered.

Let rest until conversion is complete. We went hiking for an hour. :-)

Add about 3gal of sparge water at 180F to get the mash up to 170F. Sparge until liquor is at 1.008. We netted out about 6.5 gallons.

Add 1 oz Hallertau (~4.8AAU) at 0 mins, 1/2 oz Saaz and 1/4 oz Fuggles at 30 mins, another 1/4 oz Fuggles at 40 mins, another 1/4 oz Saaz plus 2T rehydrated Irish Moss at 55 mins.

After 60 mins, chill to ~80F and siphon into a 7g carboy. Add White Labs Kolsch yeast, slap on the air lock and Bob's yer Uncle.

Original Gravity: 1.050
Original Volume: ~6gal

Not bad at all. BTW, it's already delicious.

1 comment:

Anonymous said...

For all the brewing jargon, I say