Today is brew day! I made the switch to All-Grain brewing almost two years ago. It takes time! On top of that this recipe calls for a 90 minute boil!
To pass the time I made some labels for my Session IPA. The bulk of that batch went into my 6 Liter mini kegs from Tap-a-Draft. 12 liters kegged and about 16 bottles. Labeling is a good thing because I sometimes discover an orphan in the back of the fridge and have to drink it to find out it’s lineage. Oh Darn!Over ninety degrees F in my outdoor brewhaus- proper attire, sandals, shorts and a t-shirt! Just I case you are interested;
4 pounds of domestic Pilsner malt
3 pounds of domestic two- row malt
2 pounds of domestic white wheat malt
0.5 pounds of Canadian Honey malt
1 pound of honey from my backyard at flame out
1 ounce of Cluster hops at 20 minutes
1 ounce of Cluster at 5 minutes
1 pouch Wyeast 1056 Amber Ale yeast
5 gallon batch
should come in under 20 IBU.
Near 5% ABV
I will keep y’all posted
Planned 1 week at 65 F then rack to secondary for 2 weeks at 67 F