Readers may’ve noticed that I do try to include images with my postings to help break things up. Sadly, my camera has broken and I do not currently have the funds to replace it. So there will be, for the time being, some photoless (or poorly taken compy photos) entries. Sorry about that.
Let me get to the beer I made most recently, an India Red Ale. It was this beer that caused me to miss posting a few weeks back. I put it into secondary yesterday along with some Mt Rainier and Sterling hops, and am going to be making a mild (of some kind) today but so far so good.
Here’s the recipe.
Steeping Grains (at about 160 degrees)
6 oz Roasted Barley
6 oz Caramel 140
12 oz Caramel 40, which I added because it had a wonderful biscuity smell, which I’m hoping will add to the beer.
6 lb Pale malt extract (dry)
1 lb Light malt extract (dry)
1 lb Amber malt extract (dry)
These malts took a bit of time to dissolve, so I gave them the time to do so. That’s a lot of malt for three and a half gallons of water to absorb.
1 oz Newport at 60
1 oz Sterling at 35
.5 oz Newport at 5
.5 tsp of Irish Moss at 5
The original gravity was 1.086, and one of these days I’m going to find out what that means. Perhaps later today.
Finally, I added two packs of Wyeast 1084 when the beer was in the low 80’s, high 70’s, thermally. Should be ready to drink by the end of the month.