Patersbier is a great Texas early summer beer, and a simple recipe for anyone trying to get their new mash tun squared away in the brewing process.
Today's recipe is for about 5 gallons of beer. I am looking to make this with 8 pounds of pilsner malt, 2 pounds of Vienna malt, and half a pound of caramunich. It is protein resting, right now. I will try to get a medium body infusion going in a step mash momentarily up to 152 degrees for an hour.
Once the boil starts, at the 30 minute mark an ounce of fuggles goes in. Then at 30 and 15 each, half an ounce of First Gold is going in.
I am trying Fermentis' new Belgian Abbaye yeast. I am excited for new dry options in Belgian yeasts, and I hope for greatness!
I bottled the Fiddleback Brown Ale eaelier today, and it is very good, very green, and much thinner-bodied than intended. I had struggled to get the grains up to mash temp and had to water everything down a lot. I hope this time, with this brew, I have a little more success.
Practice, practice....
Anyway, I may snap photos as I go and add them, later.
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