Sunday, September 14, 2014
Well, what I've just brewed is probably a very dark bitter that will almost be a brown ale. It will be hoppy, with 2.5 ounces of Chinook hops for the boil and two more steeped, even though I only boiled for 35 minutes. The hops were dried in mesh produce bags for about two weeks after picking at my friend Eric's house. I have three more bags of these hops. I have no idea what the alpha acid or beta acid of these hops are since they were homegrown. My malt bill for batch was one pound of Thomas & Fawcett 60L Crystal, one pound of Weyermann Munich malt; a half-pound of Thomas &Fawcett Amber and 30L Crystal and four ounces of Weyermann CaraAroma. The base malt was a three-pound bag of Munton & Fison dry light malt extract. I chose Wyeast #1318 for my yeast. This yeast is a top cropper so if I'm ambitious I'll scoop some krausen out of the bucket in a two or three days to use for the next batch. I just used one packet and no starter since the gravity was 1.042 which is on the low side. I had hoped for an ordinary bitter, but my utilization was much better than expected, so I would like to brew an ordinary or standard bitter next.