31 Oct Hallowe'en. 01 Nov All Hallows. 02 Nov All Souls. 06 Nov Samhain.
That says winter to me. Not to mention the (welcome) rain here in the State of Jefferson.
Tomorrow I'm cooking up my annual Winterfest. I don't go in for weird, spicy brews, so my moniker reflects the season. Lots of spiced winter ales and barleywines out there, something to have in a snifter around the fireplace, but not something for quotidian quaffing. I'm a practical brewer, I need to replenish my stocks. Here's the plan:
9-1/2 lbs Great Western 2-row
1 lb Weyermann Munich
1/2 lb Weyermann CaraMunich
1/2 lb Weyermann CaraHell
1/2 lb Briess Caramel (60 ºL)
All organic stuff from 7 Bridges. The hops were from William's, lovely whole Northern Brewer, not organic. (It is hard to "go organic" and miss out on the superb hops they always have there.) I decided to go with 1-oz for 60 mins, 1/2-oz for 30 mins, and 1/2-oz for 15 mins. Dr. Bob says between 40-49 IBUs. If I get a good yield that ought to balance the big malt flavors. Damn, I'm tasting it already!
Going with the quick, easy and foolproof Safale dry yeast: number 05 "American Ale." Dry yeast has come a long way. These guys have a very clean, fast-acting product. Check for an update tomorrow evening.
It's all about the pitching
4 days ago