Firing up the burner this morning for a West Coast take on an ESB recipe I was given by a friend back east.
6 gallon batch:
8 lbs 2 Row Base
3 lbs Maris Otter
2 lbs Crystal 60L
2 oz Tettnanger 5.1%AA @ 60min
0.5 oz Willamette 4.8% @ 15min
Mash for 60min @ 155 F
Going to dry hop with 3 oz Citra for 5-7 days.
I finished up an Amarillo Rye Pale Ale before noon today.
I’ve got a bunch of Nelson hops in the freezer and am thinking of a pale ale soon. Not today but soon.
Thanks for reminding me, I really need to do a rye beer soon. [emoji106]
Gonna be in the mid 90s here for the next week or so. I’m grinding grain today for both a Rye IPA and a Rye pils. Planning on getting started on one or the other around 5 AM on Sun.
Yeah, it’s pretty hot here today in socal. I should’ve started earlier. I’m cooling the wort now. Glad I sprung for a chest freezer and temp controller last year. It would be a pain for fermenting with out it.
You found organic Nelson’s? I thought you were organic only. I am not a fan of Nelson’s…blech. It must be like some people with Simcoe…just doesn’t taste right. I, personally, love simcoe.
Seven bridges has organic Nelson. Not cheap, but it’s available.
Yup. They were on sale for about 2 bucks an ounce
Mid Weeker…Not this week…I brew on Sundays mostly…doing SOMA Saison Sunday…starting 0 dark thirty…yeh…It’s hot…but I’m brewing…