We kept excellent company with our one and only bar connection from Japan, who advised us that we should number our beers consumed from 1 to a dozen and keep in mind baka is a reasonable substitute for hammerhead. Now if only we can get that translation from Portuguese.
It's hard to tell what one gallon is. I found filling up 3 nalgenes about does the trick. Yes, for the first time I am using Oakland's finest instead Safeway approved. I have my grains speeting for a half hour, suspended in a grain bag from a rolling pin in 160 degree water.
The specialty grains are:
8 oz. German Munich Malt
8 oz. German Cara-Munich Malt (wtf is this?)
8 oz. German 40L Crystal (adapted from 65L Dark Crystal)
After a half hour steep, I did the 'ol minisparge with a gallon of H20. Brought that to a bizzle, added all the sugary stuff:
4.6 lb. Light Dry Malt Extract (adapted from 4.5 extra light)
4.5 lb. British Light syrup (adapted from 3.5 lb. Bierkeller light syrup)
6 oz. Malto Dextrin
2 oz. Centennial pellets
Brought the level to 2.5 gallons, boiled for 45 minutes. Added:
1 oz. Goldings (adapted from 1/2 oz. G, 1/2 oz. Cascade, since I had less cascade than i thought)
tsp. Irish Moss (gonna need it, this beotch is murky)
12 minutes later,
1 oz. cascade
Killed the heat in 1.5 minutes.
After an hour of stovetop cooling (lid on), I strained the wort into the carboy half-filled with Essence of Lake Merritt. I made up this funwrist swirl to get the muck off the surface of the strainer: if I rotate in a circular fasion, the spent hops simply pull away from the sides, forming a nice neat green ball in the bottom of the strainer, letting the liquid slip by. I am learning!
A week later, dry hopped with one oz of Saaz pellets. (adapted from recipe)
Kegged two days later. A quick brew that I want to make again.
OSG:1.054
FSG: 1.019
1.054-1.019 x 105=3.7%
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