It was a pretty crazy brewing session, but the wort turned out great. First of all, I had no plans to brew today since I had a basketball game scheduled over lunchtime today. However, the game didn't make, so I scrambled to get a brew finished before my son's b-day party this evening. I posted this recipe a few blog posts ago, and you can see how it worked out here in Promash (the brewing software I use to formulate recipes and calculate efficiency).
Note that I did switch up the recipe a bit. I opted to use a few extra pounds of pale malt along with a pound of pilsen malt (only because I was too lazy to open the new bag of pale malt that I bought recently). I took out the Munich malt, because I want to save as much of that as possible for a few brews I am planning.
My gravity came to 1.054 giving me an efficiency of 68%, but I collected about an extra half-gallon of wort. This should make my efficiency a few points higher, but I'm okay with anything close to 70%. The wort looked, smelled, and tasted awesome!
I pitched onto the yeast cake from my recently fermented "Come-Back Victory" Pale Ale, so this things should start vigorous fermentation within an hour of racking it into the primary fermenter. I suspect it will be fermented out to 1.008(ish) within 48 hours.
When racking the Pale Ale out of primary and into the keg, I tasted a bit of it. This beer will be ready soon, but it will be nothing special. The original gravity was very low and it fermented down to 1.006, so it is a very thin beer with little mouthfeel. Some carbonation will help this problem a bit, though. It is very hoppy - enough so, that I will probably consider it out of balance with the malt background (which is non-existent). In fact, I may save this keg until mid to late summer, because it may be a great beer to drink after a game of frisbee golf in the oppressive heat of late July.
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