This past weekend’s brew was an enjoyable one, if not a learning experience. Once again, I modified my recipe based on available ingredients. I wonder if there’s a niche for that?
I had intended a brown, but the lack of crystal malt made me rethink my plans, and I ended up doing some kind of IPA/Amber hybrid ale. Who really knows what it is.
This time, I also tried the technique of dumping some un-mashed grains on the top of the mash before batch sparging. As of yet, I haven’t tasted the fermented wort, but my initial experience was that it added a significant amount of aroma of the malt that was unmashed (which happened to be CaraRed).
It’s officially winter in New England. Last night, it was 3F outside.
Today I was lucky enough to receive a growler of