I don’t know why I brew in ‘bursts’. You could call me a Burst-Brewer. I will brew several batches within the space of a couple weekends and not brew again for months. It’s like a terrible itch I cannot stop scratching. Except when I am finally done scratching this itch I usually have 100+ bottles of beer to drink.
Despite yesterdays post stating I would NOT move my Pineapple Wine… Well the carboy was filthy and I really wanted to clean it so it got moved. I do not plan to move it again for another 5 weeks though! Pinky-swear.
I also found a very interesting recipe online and decided to brew one more batch. This one calls for a heavy late extract addition at the end of the brewing. I have not done this before but the reviews of the recipe made it sound well worth trying out.
Session Mild
Ingredients —
- 4lbs Light DME
- 1lbs 120L Crystal Malt
- 0.5lbs Chocolate Malt
- 1oz Hallertauer Hops (60 min)
- 11g Windsor Yeast (rehydrate)
Steps -
1) Steep the grains for 30 minutes in 2L of water at 80c
2) Bring another 7L of water to a boil, mix grain tea, flame out and add 1lbs of DME and mix until dissolved
3) Return to boil again and add hops. Boil for 60 minutes
4) Reduce heat to stop boiling (medium on oven), add final 3lbs of DME (late addition) and mix until complete dissolved.
5) Cool rapidly (took about 15-20 minutes). Rehydrate yeast.
6) Add water to bring it to 5.5 gallons. Pitch yeast at 26c and close her up!
I got a gravity of 1.032 , which is nearly spot on what I was shooting for. This is a quicky, sessionable mild ale so it should be ready with 4 weeks. A simple, yet surprisingly expensive brew, this one cost nearly $40 to make.