As I look over my beer activities for this past week, I notice that two of my favorite things about brewing are both present.
On the one hand, I'm making a beer I've done before. I know what to do, what to expect, and I can look forward to the taste of the beer. There's absolutely nothing wrong with knowing what you're gonna get. That's why McDonald's and Budweiser have such success.
|Batch Size||2.000 gal||Boil Size||1.750 gal|
|Boil Time||60.000 min||Efficiency||70%|
|Color||16.8 srm (Morey)||Calories (per 12 oz.)||206|
|Briess DME - Bavarian Wheat||Dry Extract||2.000 lb||No||No||95%||3.0 srm|
|Briess - 2 Row Brewers Malt||Grain||1.000 lb||Yes||No||80%||2.0 srm|
|Caramel/Crystal Malt - 120L||Grain||8.000 oz||Yes||No||72%||120.0 srm|
|Williamette||3.0%||1.000 oz||Boil||60.000 min||Pellet||23.2|
|Windsor - Hefeweizen Ale Yeast||Wheat||Dry||1.0 tsp||Primary|
|On the other hand, I made a cream ale, something I always wanted to try, but never got around to. Strange, but I've never used corn in my beer, but some of my old favorites use a lot, and actually have a noticeable corn taste. I'm really looking forward to seeing how this comes out. I liked Genesee Cream Ale, and if I get close, I'll be happy.|
In both beers, I did what's called a partial mash. Most of the fermentable sugar comes from malt extract, to save time and space (necessary in a small apartment). But, I also get some sugars, and flavor, from actual grains and enzymes. A very easy way to accompish this is a method called "Brew in a bag". I need no extra equipment, except a big nylon bag, to line my pot.
It adds a couple of hours to my brewing session, but the extra time is well worth it.
Now, I wait. When the yeasties have finished their work, I can bottle, and see how I did.