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 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.
This was our first real attempt at writing our own recipe. Could not be happier with the results. The original idea came from a one off i tried at the Cascade Barrel House. They had an English-Style IPA aged for 6 months in Pinot Barrels. I believe that it was my first time ever venturing away from their sours. It was also my first time, at least in many years, trying an English-Style IPA. Fell in love with the style.
This was our 20th batch.