04.26
I’ve started my first brew. I’ve got the crushed crystal, chocolate malt and black patent grains steeping. The cans of liquid malt are in a pan of hot water (warming it will make it pour easier.) Once all the malt and bittering hops are in, it’s a 45 minute boil, then finishing hops for another 10 minutes. After that, I toss in the aroma hops for 5 after I remove it from the heat. From there, it’ll get chilled, poured into the carboy and I’ll toss the yeast, plug it up with an airlock and let the magic happen. This recipe is for an American style nut brown ale.
Edit: I’ve entered the boil. From here, it’s a 45 minute wait (with the occasional check-in to make sure things aren’t boiling over.)
Lessons learned #1: conduct boil where there’s no wind. The wind is blowing enough to dissipate the heat, which is causing the boil to go from a strong simmer to a rolling boil. The variation is killing me. Next time, get a wind block, check the weather or do it some place with 4 walls and a ceiling.
Edit: just added the finishing hops. 10 more minutes of boil, then a 5 minutes rest after adding the aroma hops.
Edit: the brew is done. It’s sitting in the carboy, wrapped in a blanket, fermenting. Now we play the waiting game.