Mmmmmmm...Beeerrr.....

quoth that venerable pop icon, Mr. Homer J Simpson.

 

Yesterday, I did something that I haven't done in years, brewed myself a good batch of beer.  I think the last time that I did such a thing at home was better than 10 years ago.  I have lugged my kettle, bottles and carboys around for that length of time and it didn't occur to me to start brewing again, until....

 

I had a discussion with one of the Troutslayers about fishing, food and the spring fishing trip/retreat/solace from the Beavergeddon that we so look forward to each year.  Since we have a little more than 100 days to go, it seemed logical (in a Red Green, Y-chromosome sort of way) to drag the brewing crap out of the garage and do a batch for the trip.  After all,  I hauled these awkward, odd and nearly-useless-for-any-other-purpose items around for 10 plus years because I might need it someday. 

 

That someday finally arrived, when I could join the ranks of those who claim St Augustine, St Brigid, St Luke, St Wenceslaus, St Barbara  and St NIcholas of Myra as their patrons for tne brewers craft, (who would have known that Santa Claus was a patron saint of brewers and beer?  I'm all for it!)

 

I went to the brewstore and updated my gadgets (which was a the first pleasure of this venture)   I talked a little shop with the owner and he showed me some photos of the marinas at Table Rock after the snow and ice storms of a couple weeks ago.  Poor souls, some insurance guys were real busy after that storm. 

 

But I digress....

 

We set up the equipment and I went though the process of getting the brew boiled.  Of course, since it was a 55 degree day, we did it outdoors and therefore, I was able to have a couple beers and a good cigar during the boil (the second pleasure of this venture.)    I had to modify the cooking pot with some power tools, so we got the power tool requirement out of the way and then it started.  The recipe was as follows:

 

6 gallons water (2 gallons in brewpot and 4 gallons chilled in the fermenter)

 

Heat brewpot to 155 degrees and steeped  for 30 minutes:

1 pound 40 degree lovibond crystal malt

1/2 pound toasted barley

  

Took grains out and heated up the pot to boiling, adding

6.6 pounds of Munton unhopped amber malt extract

1 tablespoon Burton salts

2 ounces of Fuggles pelleted hops (4.0%)

 

Boiled for 40 minutes and added

1/2 ounce Cascade pelleted hops (6.6%)

1 teaspoon Irish moss

 

Boiled for another 15 minutes, turned off the heat and added

1/2 ounce Cascade pelleted hops  

 

We decanted the wort into a 25 liter carboy and then when it was cool, I pitched dry ale yeast into the brew and now it happily bubbles in the basement.  The plan now is to finish the first fermentation in about a week, the second fermentation on New Years, with the bottling at that time and the first sips on Saint Patrick's Day.   I should get about 16-18 quart bottles out of this batch. 

 

The smell of the wort boiling, the company of a fellow troutslayer and a video from the Wet Spots (Do You Take It...) sent on to us made for the third pleasure of this venture. 

 

Now, if I can only think of a name for this beer. 

 

We'll keep ya posted