Brew day:Monastic Pale Ale

Simplicity and order and lack of pretension and obeying the spirit that moves through the world, out in the winds that blew away the bad storms and freezing rain, opened the sky to the sun, and rustled through the leaves and palms that all survived the fronts, I brewed a beer in the tradition of the Trappists.

The Monastic Pale has a simple ingredient list, and a simple process.

10 pounds if Pilsner malt (bohemian)
2 pounds Vienna Malt (American)

1/2 pound of Caramunich 3

1/2 ounce of German Herkules at 60 minutes

1/4 ounce of Mount Rainier at 30 minutes

1/4 ounce of Mount Rainier at 15 minutes

A simple mash schedule, at 150 degrees for 60 minutes

A 90 minute boil.

The yeast will be Wyeast Trappist High Gravity, and I am about to pitch it, now.

The winter here turned harsh a while, but the Orange trees survived just fine, as did the lemon in the front dooryard. At last, the peaches and pear have lost their leaves and sleep until spring comes. When it does, I will toast the breaking buds of new life, and the spirit that moves through the seasons, like Ecclesiastes' turning wheels of time.

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