Beer!

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.
I remember being surprised at how much the yeast influence the flavor. I was told to expect banana and clove in the taste, but I really someone was being a bit snobbish in their evaluation. Then I tasted it. Sonofagun! Banana and clove!

Popaweizen - Dunkelweizen (15B)

Brewer
Date

Batch Size	2.000 gal	Boil Size	1.750 gal
Boil Time	60.000 min	Efficiency	70%
OG	1.062	FG	1.016
ABV	6.0%	IBU	23.2 (Tinseth)
Color	16.8 srm (Morey)	Calories (per 12 oz.)	206

Fermentables

Total grain: 3.500 lb

Name	Type	Amount	Mashed	Late	Yield	Color
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

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Williamette	3.0%	1.000 oz	Boil	60.000 min	Pellet	23.2

Yeast

Name	Type	Form	Amount	Stage
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. cream ale - Cream Ale (6A) Brewer Date Batch Size 2.000 gal Boil Size 1.750 gal Boil Time 60.000 min Efficiency 70% OG 1.051 FG 1.010 ABV 5.3% IBU 19.2 (Tinseth) Color 4.4 srm (Morey) Calories (per 12 oz.) 168 Fermentables Total grain: 3.500 lb Name Type Amount Mashed Late Yield Color Briess - 2 Row Brewers Malt Grain 1.000 lb Yes No 80% 2.0 srm Briess - Yellow Corn Flakes Adjunct 1.000 lb Yes No 75% 0.8 srm Briess DME - Pilsen Light Dry Extract 1.000 lb No No 95% 2.0 srm Briess - Caramel Malt 10L Grain 8.000 oz Yes No 76% 10.0 srm Hops Name Alpha Amount Use Time Form IBU Willamette 4.5% 0.500 oz Boil 60.000 min Pellet 19.2 Willamette 4.5% 0.500 oz Dry Hop 0.000 s Pellet 0.0 Yeast Name Type Form Amount Stage Muntons ale Ale Dry 0.500 tsp Primary 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.