The Drury Brewery brewed up our 24th batch beer today. Received a kit for a Belgian Ale for Christmas and modified slightly to add a bit more alcohol and a Wyeast Abbey Ale yest.
Malts & Fermentables
- 6oz 2-Row Barley Malt
- 3.3lb Light LME
- 1lb Extra Light DME
- 2lb Light DME
- 1lb Wheat DME
- 1oz Northern Brewer (60 min)
- 1oz Styrian Golding (20 min)
- 1oz Saaz (5min)
- 1lb Light Belgian Candy Sugar
- Wyeast 1214 Belgian Abbey Ale
O.G. – 1.062
We headed over to the Cascade Barrel House for the 1 year anniversary celebration today.
We brewed up the Pumpkin Porter this afternoon.
The garden produced a few more pumpkins than we were bargaining for this year. Accordingly, I headed over to F.H. Steinbarts today to stock up on some ingredients for a pumpkin porter.
We have slowly been building up our beer cellar over the past few weeks. The goal is to add 1-2 brews per month until we have a healthy collection. We would like to be able to pull from the stockpile at will for special occasions, holidays, events or just when the mood hits us.