a Good Friday...
...for brewing, that is. My son Josiah and I cooked up a 5-gallon batch of an India Pale Ale that we are simply calling “MenaBrew”. It should be ready for conspicuous consumption by early June.
The ingredients:
1.8 kg Munton’s IPA Bitter extract (Original Gravity 1040-1044)
1/4 pound Briess 40 Lovibond Crystal Malt
1/4 pound Munton’s Wheat Malt
3 oz Pellets Chinook (for Bittering)
2 oz Whole Flower East Kent Golding (for Flavor)
2 oz Imported British Fuggles (for Aroma)
1 tsp Irish moss
Wyeast 1028 London Ale Yeast
The method:
We activated the yeast on Wednesday and created a starter on Thursday, using the new yeast and 1/4 pound of the Crystal Malt mixed into about a quart of water. On Friday afternoon the Real Science began. In total, the wort boiled for 60 minutes: the Chinook hops were added immediately, the East Kent Goldings after 45 minutes and the Fuggles while the wort was being cooled. The Irish moss was added at the 30-minute mark. The brew is currently fermenting away in a cool and dark corner of the kitchen. We’ll probably bottle it in two weeks.
Cheers!
...for brewing, that is. My son Josiah and I cooked up a 5-gallon batch of an India Pale Ale that we are simply calling “MenaBrew”. It should be ready for conspicuous consumption by early June.
The ingredients:
1.8 kg Munton’s IPA Bitter extract (Original Gravity 1040-1044)
1/4 pound Briess 40 Lovibond Crystal Malt
1/4 pound Munton’s Wheat Malt
3 oz Pellets Chinook (for Bittering)
2 oz Whole Flower East Kent Golding (for Flavor)
2 oz Imported British Fuggles (for Aroma)
1 tsp Irish moss
Wyeast 1028 London Ale Yeast
The method:
We activated the yeast on Wednesday and created a starter on Thursday, using the new yeast and 1/4 pound of the Crystal Malt mixed into about a quart of water. On Friday afternoon the Real Science began. In total, the wort boiled for 60 minutes: the Chinook hops were added immediately, the East Kent Goldings after 45 minutes and the Fuggles while the wort was being cooled. The Irish moss was added at the 30-minute mark. The brew is currently fermenting away in a cool and dark corner of the kitchen. We’ll probably bottle it in two weeks.
Cheers!
The ingredients:
1.8 kg Munton’s IPA Bitter extract (Original Gravity 1040-1044)
1/4 pound Briess 40 Lovibond Crystal Malt
1/4 pound Munton’s Wheat Malt
3 oz Pellets Chinook (for Bittering)
2 oz Whole Flower East Kent Golding (for Flavor)
2 oz Imported British Fuggles (for Aroma)
1 tsp Irish moss
Wyeast 1028 London Ale Yeast
The method:
We activated the yeast on Wednesday and created a starter on Thursday, using the new yeast and 1/4 pound of the Crystal Malt mixed into about a quart of water. On Friday afternoon the Real Science began. In total, the wort boiled for 60 minutes: the Chinook hops were added immediately, the East Kent Goldings after 45 minutes and the Fuggles while the wort was being cooled. The Irish moss was added at the 30-minute mark. The brew is currently fermenting away in a cool and dark corner of the kitchen. We’ll probably bottle it in two weeks.
Cheers!
posted by extraspecialbitter at 10:16 PM
2 Comments:
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Sounds deelish, love a good IPA.
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