BACK IN BUSINESS AND GASSIER THAN EVER
We broke in our new propane burners and Chad’s garage with our long delayed first brew of 2014. This set up beats our kitchen by far— the burners are way more powerful (hello boil over!), it wasn’t as cramped, we could boil the two kettles at the same time, and we could just spray everything out with a hose. We even hooked up our old wort chiller to our new one to act as a pre-chiller, which helped on a hot day. To keep ourselves cool we drank a variety of helles, hops, hefeweizens, and h… er, saisons.
The first beer in the partigyle was named the Deadpool Double Red IPA, after everyone’s favorite Merc with the Mouth. The all-late-addition hops should provide a split personality— an initial malty sip that betrays you with a huge hop wallop. The second beer, the Saffron Belgian Red, is named in honor of everyone’s favorite Firefly villain, the busty Mrs. Malcom Reynolds, or is she Bridget… or Yolanda… Anyways, this easy drinking Belgian is sure to keep your lips happy and Captain Tight Pants’s pants tighter.
- 4oz Roasted Barley
- 8oz Crystal 60L
- 8oz Carapils
- 1lb Victory
- 2lb Munich 20L
- 16lb 2-Row
- Mash at 152 for 60min
- 1oz Simcoe 1oz Nugget boil 30 min
- 1oz Simcoe boil 20min
- 8oz Corn Sugar boil 15min
- 1oz Simcoe and Nugget flameout
- 2 packs US-05, dry hopped with 2oz Citra for 7 days.
- 1oz Goldings boil 60min
- 8oz Corn Sugar boil 15 min
- Saffron Tea added at flameout
- 1 vial (no starter) WLP550 Belgian Ale Yeast
- Dry hopped with more Saffron.
We should be able to get one more double-brew done before Chad and Olivia’s son is born, at which point our brewdays will either become Three Men and a Baby or Brandon and I will just sneak in and brew away.