The recipe is this:
23L, Efficiency 80%. Overnight mash at 68C, dropping to about 60C by morning.
OG: 1.060, FG 1.015, 5.8% ABV
EBC: 9, IBU: 20.
Pale Malt, Marris Otter (5 EBC): 5.090kg
Caramalt (30 EBC): 0.324kg
Cascade, AA 5.5% (90 Minutes): 12.4g
Cascade, AA 5.5% (30 Minutes): 17.2g
Cascade, AA 5.5% (15 Minutes): 26.7g
Cascade, AA 5.5% (0 Minutes): 18.7g
1/2 Whirlfloc tab at 15 minutes, Safale US-05 yeast, rehydrated.
Obligatory grain shot:
Why am I out here at 5.30am in the snow?
Spargey Spargey, boil and bubble... I scooped up the hot break gunk:
and put it in a glass to see what I'm actually removing from the boil. After 1/2 an hour it was looking pretty nasty:
And after an hour it looked like this:
Does that look yummy or what? I did briefly consider getting a syringe and reclaiming the inch of clear wort from that bit in the middle...
But that's about it really. I didn't take a picture of the finished wort because I didn't take an OG reading because I didn't take a sample because my measuring cylinder was broken. There was too much froth to lob the hydrometer in the wort, the only thing tall enough to take a sample with was a pint glass (the measuring cylinder only needs 170ml) and I didn't want to lose a pint of wort. The previous 8 brews have all been within 1 degree of the predicted OG, and I'm really not that bothered. And I was grump grump grumping away at being cold and covering the kitchen floor with crud.
But I now have 21L of bubbling, lovely smelling beer on the way and time is dimming the memory of the how grumpy I got while making it. By the time I start drinking it I might have actually cheered up a bit
