I got a wild hair up my butt on Saturday and decided to brew a batch since the kids went to bed early.
Scouring the fridge and freezer, I came up with:
6.25 lb extra light DME
1/3 lb biscuit malt
1/2 lb victory
1/2 lb crystal 60
1/2 lb aromatic malt
1.5 oz whole fuggles (4%) @ 60min
1.0 oz whole fuggles (4%) @ 40min
wyeast 1028 (london ale)
Some of the better things about this brew session:
(1) I didn't have to have an internal battle about the recipe being right or making tweaks. There was no time for debate.
(2) Lots of people here know that I make big starters, pitch half and save the other half for later. Normally, I pull the half starter out of the fridge and make a new starter out of it, but since I had no preparation for this session, I pulled one of my saved half-starters from the fridge, warmed it up, and pitched it directly. (Fermentation started in less than 8 hours, too).
(3) the kids were looking ready for bed whole eating dinner, so I started heating up water while we ate and thought about what grains to use. I started the steep before giving them baths and tucking them into bed. When I came back downstairs, my grains had been at 150-160 for 45 minutes, and I went straight into the boil. Normally, none of this starts until about 8:30 or 9:00pm, but with the jump-start I got by overlapping with dinner and bedtime ritual, I was throwing in my first hop addition by 8:30. SO, normally I finish at about 1am with minimal cleanup, but this time I was done with everything (including clean-up) by 10:30pm, so I sat down and watched Capote before I went to bed.
I think I've got JUST about too many IBUs and too much alcohol for this to be called an English Brown, but for lack of a better catagory, this is what I am calling it.
-walker
Scouring the fridge and freezer, I came up with:
6.25 lb extra light DME
1/3 lb biscuit malt
1/2 lb victory
1/2 lb crystal 60
1/2 lb aromatic malt
1.5 oz whole fuggles (4%) @ 60min
1.0 oz whole fuggles (4%) @ 40min
wyeast 1028 (london ale)
Some of the better things about this brew session:
(1) I didn't have to have an internal battle about the recipe being right or making tweaks. There was no time for debate.
(2) Lots of people here know that I make big starters, pitch half and save the other half for later. Normally, I pull the half starter out of the fridge and make a new starter out of it, but since I had no preparation for this session, I pulled one of my saved half-starters from the fridge, warmed it up, and pitched it directly. (Fermentation started in less than 8 hours, too).
(3) the kids were looking ready for bed whole eating dinner, so I started heating up water while we ate and thought about what grains to use. I started the steep before giving them baths and tucking them into bed. When I came back downstairs, my grains had been at 150-160 for 45 minutes, and I went straight into the boil. Normally, none of this starts until about 8:30 or 9:00pm, but with the jump-start I got by overlapping with dinner and bedtime ritual, I was throwing in my first hop addition by 8:30. SO, normally I finish at about 1am with minimal cleanup, but this time I was done with everything (including clean-up) by 10:30pm, so I sat down and watched Capote before I went to bed.
I think I've got JUST about too many IBUs and too much alcohol for this to be called an English Brown, but for lack of a better catagory, this is what I am calling it.
-walker
