For Father's Day this year, my gift to myself was a brew day. I invited over my friend John and his family. We quickly decided that since there were two of us brewing, we should really try to do two batches together.
So we set up a brew station in my driveway and had at it, in what was certainly my most ambitious brewing project to date. We did an Oktoberfest from my tried and true Northern Brewer Marzen recipe. Even though I forgot to do the yeast starter, it seemed to go well.
By the end of the day, we were wore out from the effort of juggling two different mash schedules, chilling and pitching, but I'm certain the effort will pay off.
This brew day saw a number of firsts for me:
Now, we wait for our beers to ferment. Until then, we'll just have to drink a few good craft beers.
6.00 lbs Pale Malt (2-Row) Belgian
0.30 lbs Caramunich Malt
0.15 lbs Special B Malt
0.60 ozs Tradition, 60 mins
0.60 ozs Hallertauer Hersbrucker, 10 mins
Belgian Ale, Wyeast Labs 1214
Add 9.68 qt ( 1.50 qt/lb ) water @ 166.3°F
Sacch' Rest, 60 min @ 151.0°F
Heat to 170.0°F over 2 mins
Mashout 10 min @ 170.0°F
Sparge 12.90 qt ( 2.00 qt/lb ) of 170.0°F water over 60 mins
Stats by iBrewmaster
By Tom on 06/15/2014