My family and I are quarantined in Wuhan and have been for about 40 days now. You'd think I'd have nothing but time, but with a three year-old son and a one year-old daughter, that's just not the case.
However, I finally got around to brewing a beer. It's a bit of a leftovers brew - I've got plenty of grain but only scattershot hops, and for yeast, just a couple old packs of S-33 and one of Lallemand Abbaye. The recipe is as follows:
30 L RO water plus 6 g gypsum, 4 g CaCl, and 6 ml 80% Lactic Acid (21 L mash, 9 L sparge)
4 kg low-potential Aussie-grown, China-malted 2-row
540 g Biscuit from the same grain
300 g Weyermann Munich
Mashed overnight starting at 65 C.
10 g Magnum @ 90 min
50 g Cascade and 30g Simcoe @ 30 min. whirlpool (beginning at 85 C)
50 g Cascade and 30g Simcoe Dry Hop
S-33 @ ambient (around 18-19 C) because my fermentation freezer is full of food.
So yeah, it's a leftovers ale for sure. I'm planning on shunting off about 4L on the stepped-up dregs from a Fantome Dark White to see if I can make something interesting that way (which would potentially also serve as a starter for my next beer if it makes something good).
Anyway, beer names. Here are some ideas I've come up with so far:
Quarantine Ale (speaks for itself, but a bit vanilla)
Anything but Corona (you know, coronavirus? Also works on the level that this may not be a stellar beer, but at least it's not Corona)
2% Mortality (the approximate mortality rate of the virus based on confirmed cases)
Just a Flu (what many people in Wuhan and around the world were saying about this outbreak a month or two ago)
What do you think? Give me feedback or a better idea below!
However, I finally got around to brewing a beer. It's a bit of a leftovers brew - I've got plenty of grain but only scattershot hops, and for yeast, just a couple old packs of S-33 and one of Lallemand Abbaye. The recipe is as follows:
30 L RO water plus 6 g gypsum, 4 g CaCl, and 6 ml 80% Lactic Acid (21 L mash, 9 L sparge)
4 kg low-potential Aussie-grown, China-malted 2-row
540 g Biscuit from the same grain
300 g Weyermann Munich
Mashed overnight starting at 65 C.
10 g Magnum @ 90 min
50 g Cascade and 30g Simcoe @ 30 min. whirlpool (beginning at 85 C)
50 g Cascade and 30g Simcoe Dry Hop
S-33 @ ambient (around 18-19 C) because my fermentation freezer is full of food.
So yeah, it's a leftovers ale for sure. I'm planning on shunting off about 4L on the stepped-up dregs from a Fantome Dark White to see if I can make something interesting that way (which would potentially also serve as a starter for my next beer if it makes something good).
Anyway, beer names. Here are some ideas I've come up with so far:
Quarantine Ale (speaks for itself, but a bit vanilla)
Anything but Corona (you know, coronavirus? Also works on the level that this may not be a stellar beer, but at least it's not Corona)
2% Mortality (the approximate mortality rate of the virus based on confirmed cases)
Just a Flu (what many people in Wuhan and around the world were saying about this outbreak a month or two ago)
What do you think? Give me feedback or a better idea below!
, but how much of what we heard going on there is the truth?
