This is a shot of the first of two beers I’m going to make. The idea is to make two beers with the same (or nearly identical) ingredients, with the exception of the yeast.
This beer is using a Belgian yeast, the next one will be an Irish Ale yeast and the ingredients are a bit more on the pale side, and I’ll be listing them soon. But I’ve been wondering about what to do next that might be fun to write about, so let’s see what happens yes?
This starts the day before actually, when I transfered a pale ale into secondary and then cleaned and sanitized the primary carboy for use. This process isn’t that exciting, but I took pictures anyway.
Anyway, after sanitizing all the equipment, I set it aside until yesterday, when I actually brewed the beer.
Carapils Dextrin Malt-1.25lb
Chocolate Malt (british)–.5lb
British Brown Malt-1.25lb
all steeped at about 125 degrees for about 25 minutes.
Then I added 6 pounds of Light Malt Extract, one pound of Wheat Malt Extract, and two pounds of Extra Light Malt Extract, while bringing it up to about 170. Malt extract takes a bit of time to dissolve when you’re adding 8 pounds of it.
But then the boil gets started, and as with all other brews I’ve seen, you start at the end number and count backwards. So at 60 minutes left in the boil, I added 1.5oz of Cluster hops. 1oz of Chinook at 30 minutes, 0.5 oz of UK Kent Golding hops and 1/4 cup of agave nectar at 15 minutes, and then at 0 minutes 0.5 oz of Cascade hops. -5 minutes into the boil, I took it off…(I went a little over. It happens.)
Unfortunately, I did a few very silly things at this point. Well one; I forgot to get the original gravity reading. So there will be no way for me to tell how alcoholic this beer is, aside from the whole ‘drinking it’ option of course. But this is what it looked like then:
About 2 hours later I pitched the yeast; White Labs 530 and 550, at about 78 degrees. Should know in about a day if the yeast takes and actually starts brewing.