Home brewing in Connecticut Discussions - CT Beer Trail

Monday, September 24, 2007

Back in the saddle again!


I finally got off my butt and started brewing a batch of beer last night. I've been a little gun shy since my last turn at bat...

If you recall. my first attempt at home brewing came out pretty well, but my second batch was a disastrous flop. Would the third time be the charm? Or would I regret mocking Michael S. Marsh for his recent brewing blunder? I guess we'll find out in a couple of weeks...

For now I'm sticking with the pre-packaged brew kits. I've got a lot to learn, and I'm hesitant to get too creative with my own recipes until I've at least half way mastered the basics. This time around I chose Brewer's Best Classic English Pale Ale.

A classic style that will produce slight caramel flavors, golden to deep amber color with a crisp hop finish. - Brewer's Best

English Pale Ale is one of my favorite styles of beer. I love Bass Ale, and hope my brew has some sort of resemblance once it's completed. Here's Beer Advocates definition of the style:

The English Pale Ale can be traced back to the city of Burton-upon-Trent, a city with an abundance of rich hard water. This hard water helps with the clarity as well as enhancing the hop bitterness. This ale can be from golden to reddish amber in color with generally a good head retention. A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English.



INGREDIENTS:
3.3 lbs. Plain Light Malt Extract
2 lbs. Plain Light Dry Malt Extract
8 oz. Crushed Crystal Malt 60L
1 each Grain Steeping Bags
1 oz. Perle Hops (Bittering)
1 1/2 oz. Willamette Hops (Finishing)


Sounds delightful, doesn't it?

Maybe living in a "a city with an abundance of rich hard water" will finally pay off!

I'll blog some more tomorrow and let you know how phase 1 of batch 3 went, but now I need to eat some chow and kick back after a long day at work...

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