I'm about 8 hours away from a flight to Minnesota, and I'm finding myself unable to sleep. It could be the excitement of the flight, but it could also be the nagging thought that I haven't blogged in almost a year! This is unacceptable, and about to be changed.
|Our Backyard Brew Setup|
We started out by brewing a Hefeweizen. Personally, I have an affliction with brewing only dark beers. I'm not sure why, but if I have chocolate or roast malt, I generally incorporate it into my recipe. I made this recipe to prove that I have the willpower to leave the dark malts out of a beer, and I am glad to say that I stayed true the course. My hef recipe is fairly simple, I just use wheat malt and pilsener malt in a 60:40 ratio, roughly (7 lbs and 5 lbs, respectively), throw in some Hallertauer hops at boil for bittering, and pitch some Weihenstephan yeast when all is said and done. Since I was working with someone who was brewing for their first time, I kept it simple. I have read that decoction mashing is the way to go with a Hefeweizen in order to get more clove aroma and flavour out of the yeast, but I have never attempted it before. Showing uncharacteristic prudence, I thought that it would be folly to bring it into play at the time, so we simply used an infusion mash. And so, roughly 5 hours after arriving at Pat's house, we had a beer in a fermenter, waiting for the yeast to do its work!
|Wort from our Stout|
Our brewing marathon ended around 11:30pm, at which point we hit up The Wood on Wellington for some delicious, deep fried food to fill the huge void left in our stomachs. The food and beer were delicious, but sitting and relaxing at that point of the night triggered some serious exhaustion. A marathon brew is hard work! At the end of the day, we were happy, slightly inebriated, exhausted, and excited for next weekend when we brew two more batches! Expect a more well-documented post about next week's brews. Until then, I should probably go to bed, as I must be at the airport in 5 hours.
Until next time...