Don’t worry, biking to come. This is the breakout weekend. Shoulder is healed (I hope) and I’ll be putting it to the test to make sure I can lead the Wednesday night ride for the first time in a month. Best of luck to all the racers at 24 Hours of Big Bear this weekend. I raced last year, but I’m out of all these really big, high money entry fee races this season…$150 is too rich for my blood.
At least all this time off has had me brewing a lot. The original Hop Dog IPA is done it’s secondary fermentation and dry hopping. I went ahead and kegged it on Devil’s Day with a little help from the Busterman.
I’ll be back at again this weekend. I need to keg up my malty sweet version of Hop Dog IPA and then move the Raspberry Wheat Ale into the secondary. Then I have to get in another brew session and try and brew up a Belgian White beer for the family reunion, something nice and crisp for that beach living. I can also really feel the Imperial IPA calling my name. It whispers ingredients to me in my sleep…it says to use some Belgian grains, lots of malt extract, a little wheat dry malt extract, and a hell of a lot of hops…hmm…like a 6 oz. dry hop…oh yea. I’m talking over 10% abv. and over 100 IBUs. That’s right, time to go big.
DT
Here’s the recipe for the beer I whipped up for game night we had a couple months back. The leader of Kristin’s Wednesday night happy hour crew, Mary, is a big Bass Ale drinker. The recipe was pulled together from reading online recipes and substituting things with help from Derek at MyLHBS. What came of this recipe was a super drinkable English Pale Ale that only got better as it warmed up. I bottled about a case of this beer and put the rest into 3 liter bottles. Once the beer was carbonated, it flew off the shelf. Here we go:
English Pale Ale (Mary Quite Contrary Pale Ale)
Info:
- Type: Extract w/grain
- Size: 5 gallons
Ingredients:
- 6.6 lb. Light malt extract (Northwestern Gold Malt Extract)
- 1 lb. Munton’s Crushed Crystal
- 1.0 oz. Northern Brewer Hops
- 1.0 oz. Kent Goldings Hops
- 1 packet of 1098 British Ale Yeast
- Gypsum/Whirfloc Tablets
Description:
Steep grains at 160 for 30 minutes. Remove grains and bring water to boil, add Gypsum (water hardner) and add 1 oz. Northern Brewer hops. Start 60 minute clock. After boiling for 45 minutes, add 1 oz. Kent Golding hops, Whirfloc tablets (fining agent), and 6.6 lbs. of light malt extract. Boil for 15 minutes and then flame out. Cool quickly to 70 and add British Ale Yeast 1098. Primary fermentation for a week, then secondary for a week. Bottle and enjoy!
DT
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