My cabinet isn’t all together, but this is my last opportunity to brew for four or five weeks because of call. I’m really itching to go all grain, but I’m sure I’ll make many more extract batches before I’ve got a configuration that can reliably function. Until then, I’ll keep doing what I’m doing.
I’m out of home brew, so I’m drinking a Double Mountain Cluster. Thanks, Cagley! Today I’m making a Belgian Pale. It’s my first legitimate pale since every other brew I’ve used candi sugar of one kind or another. This will also be one of my lowest gravity beers in a while, which will be nice in the late summer. Simply:
- 60 minute boil
- 1/2 lb Honey Malt and 1/2 lb Belgian Pale for specialty grains
- 8 lb Light LME
- 1 oz Sorachi Ace at 0 minutes for alpha
- 1 oz Hallertau at 55 minutes for aromatics
- Wyeast 1388 Belgian Strong Ale
I am using my Bayou Classic burner for the first time, which is nice. My old burner was dangerously small.
I’ll be on call next weekend, so happy early 4th! Please don’t blow yourself up. I really don’t want to read your trauma pan-scan.