This is a nice, hoppy beer. It was a nice day, so I took some pictures to show the process. Start to finish, including clean up is right at 5 hours for a 10 gallon batch of beer.
The recipe is pretty simple, but is perhaps my favorite. I made it up myself.
Grain:
20.25 lbs 2-row
1.5 lbs Crystal 40 or 60 or 80
0.5 lbs Chocolate malt
Hops:
2 oz Mt Hood, FWH
1.5 oz Nugget, 60 min
2 oz Cascade, 10 min
2 oz Cascade, 5 min
2 oz Mt Hood, 5 min
Wyeast 1272, American Ale II
Grinding the grain. This is the corona-style mill that I traded to Doug for a 6-pack of Scottish ale after I got a Barley Crusher.
The corona mill works fine, but was a little messy to use.
The grain is ground.
Brewery is set up, HLT on the left, mash tun in the center, boil kettle on the right.
Mashing in, aiming for 153F.
Hops are ready, there is almost a half pound of hops in this recipe.
First wort hops. 2 oz of Mt. Hood go in first, the rest per schedule.
Using a March pump to transfer from mash tun to boil kettle. Using a pump means I can keep all the kettles at the same height and
don't have to lift hot, heavy pots.
Putting the heat on the boil kettle. While boiling, I clean up and put away the rest of the equipment.
Good, rolling boil.
Chilling with my counter-flow chiller. The water comes out of our well at 56F, so it chills quickly.
Yeast is ready to pitch, I'm using Wyeast 1272 in this recipe.
Fermenters in the fermentation box. I use jugs of ice in the summer, the light bulbs in the winter. Red Green should be so lucky to own such a thing!
It's really just that easy!
