Sure, one post for the whole summer.
Again, Summer just flying by too fast to spend the time sitting at the keyboard.
May 27 – 30 Camping, Kettle Moraine State Forest, Southern Unit
June 23 – 25 Vegas for Seth & Ashley’s wedding
June 26 – 30 Grand Canyon
July 14 – 18 St. Louis
July 31 – Aug 4 Camping Chequamegon
September 3 – King Lear at APT
On the Brew Sheet for today at the KleinHerz Brewery, “Flight of the Kiwi IIPA”. I’d wanted to try a double IPA for a while. This is a kit from Wine and Hop Shop, our friendly and fully stocked local purveyor. This beer has the potential to be huge, described as, “brewed with all New Zealand hops, expect a citrusy hop character atop a decent malt backbone followed by a fairly dry finish”. Three grains (Munich, Caramel and Victory malts) will steep in the brew pot, a total of 9 pounds of malt extracts will end up in the pot, and a whopping 5 ozs of hops will go into the brew (Moteuka, Pacific Jade), with 2 more ozs dry-hopped in at about two weeks. Estimated ABV comes in at 8.2% which for the KH Brewery would be second only to a Trappist brew we did in 1998 which was in the the low double-digit range, a few bottles of which we have stashed in the cellar, still getting better with age.
I think it’s time to crack open a bottle of last year’s Black Earth Porter, perfect on a day like today, and get this kettle on the boil.
29 Thanksgivings together and still happy as pie.
I’m thankful for you Elaine and our life together.
Black Earth Porter is on the brew sheet for today.
This brew will have more than 3 1/2 lbs of mixed steeping grains, 1 lb of liquid extract and 1 lb of dry extract. Estimated O.G. = 1.061.
Sparging the grains with water at 170 F. Get all of that grain-rich liquid into the wort!
And now, 7 lbs. of liquid extract go into the pot.
Then add 1 lb. dry malt extract.
In goes 1/2 oz. Chinook hops…
Leaving a frothing wort at around 200 F.
Then on to a 60 minute boil, adding another 1/2 oz. of Chinook hops at 50 minutes plus 1/2 oz. of Fuggles hops at the same time.
After the boil, in goes the wort chiller to bring it to yeast-pitching temperature.
And, when the wort is just right, in goes the yeast!
Next step: into the secondary fermenter after 5-7 days. More work for the yeast, and then it’s bottling day.