Posted by (+18349) 5 years ago
After a long and cold winter. I am happy to report that I have been brewing up a storm. I have not brewed since November, as my brew area is outdoors and my system was buried under a couple of feet of snow for 10 weeks. But things started to thaw in mid-February and by Fat Tuesday my garden hose had thawed out of the ice.
In March, I brewed four 10 gallon batches of beer. That's right, 40 gallons! Trying to make up for lost time, as I try to do most of my brewing early in the year, with little activity in the summer and the fall (fishing and hunting time).
March 4 - Czech pilsner
March 10 - Belgian blond
March 19 - New England IPA
March 31 - Belgian tripel
New England IPA is the latest fad amongst American craft brewers. It is a cloudy, fruity IPA with low hop bitterness but a boatload of hop flavor and aroma. Here is my recipe, for anyone who might be interested:
OG 1.068, 10 gallons
Grainbill:
16 lbs. Briess Brewers Malt (2-row pale)
8 lbs. Munton's Maris Otter (2-row pale ale)
3.5 lbs. quick rolled oats
2 lbs. spelt flakes
2 lbs. Simpson's Golden Naked Oats
1 lb. Weyermann Caravienne malt
Mash-in at 148°F for 90 min. Batch sparge. Add 2 tsp CaCl, 2 tsp CaSO4. Boil for 60 min.
Hops:
0.5 oz. Sorachi Ace (FWH)
4 oz. Amarillo 5 min
1.5 oz. Centennial 5 min
0.75 oz. Equinox 5 min
0.75 oz. El Dorado 5 min
3 oz. Mosaic Steep at 180°F
1.5 oz. Equinox Steep at 180°F
1.5 oz. El Dorado Steep at 180°F
1 oz. Amarillo Steep at 180°F
To be split between WY1272 American Ale II and WY1318 London Ale III yeasts. Dry hopping will be two additions, 5 days each, 4 oz. per keg, a mix of Mosaic, El Dorado, and Equinox.
In March, I brewed four 10 gallon batches of beer. That's right, 40 gallons! Trying to make up for lost time, as I try to do most of my brewing early in the year, with little activity in the summer and the fall (fishing and hunting time).
March 4 - Czech pilsner
March 10 - Belgian blond
March 19 - New England IPA
March 31 - Belgian tripel
New England IPA is the latest fad amongst American craft brewers. It is a cloudy, fruity IPA with low hop bitterness but a boatload of hop flavor and aroma. Here is my recipe, for anyone who might be interested:
OG 1.068, 10 gallons
Grainbill:
16 lbs. Briess Brewers Malt (2-row pale)
8 lbs. Munton's Maris Otter (2-row pale ale)
3.5 lbs. quick rolled oats
2 lbs. spelt flakes
2 lbs. Simpson's Golden Naked Oats
1 lb. Weyermann Caravienne malt
Mash-in at 148°F for 90 min. Batch sparge. Add 2 tsp CaCl, 2 tsp CaSO4. Boil for 60 min.
Hops:
0.5 oz. Sorachi Ace (FWH)
4 oz. Amarillo 5 min
1.5 oz. Centennial 5 min
0.75 oz. Equinox 5 min
0.75 oz. El Dorado 5 min
3 oz. Mosaic Steep at 180°F
1.5 oz. Equinox Steep at 180°F
1.5 oz. El Dorado Steep at 180°F
1 oz. Amarillo Steep at 180°F
To be split between WY1272 American Ale II and WY1318 London Ale III yeasts. Dry hopping will be two additions, 5 days each, 4 oz. per keg, a mix of Mosaic, El Dorado, and Equinox.