O.G.: 1.04
F.G.: Unknown
Ingredients:
- 6.6 pounds Breiss Traditional Dark Malt Extract
- 0.75 pounds CaraHell Weyermann malt
- 0.25 pounds Black Patent malt
- 3.0 oz Fuggles Hops
- 2.0 oz boiling
- 1.0 oz finishing
- 4 tsp Gypsum
- Yeast: White Labs Edinburgh Scottish Ale
- 0.75 cup Corn Sugar
- for bottling
Single-Stage Fermentation
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| Crystal and Black malts steeping |
What can I say about this recipe? Well, it's ready to drink in only 14 days! That's right... 14 days. I saw this and couldn't help but try it. Plus, the price tag was about half of what I've spent in the past on ingredients.
Anyhow, the brewing went by without incident. Steeping the malts without a muslin bag was a change, and not necessarily a pleasant one due to the subsequent straining. Beyond this, it was brewing as usual. Boiled the wort with the starting ingredients, tossed in the finishing hops, cooled the wort with a wort-chiller before straining it into the carboy, and finally topped the carboy off with cold water and the yeast. I will say that this is the first time I'd used a White Labs yeast and after shaking it (as directed) the contents exploded to some extent. I managed to salvage all but a small quantity of the bottle, but it is something to keep in mind during future brewing attempts.
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| The Brown Ale with fermentation cap and hose. |
Expect an update about bottling in a little under a week and a tasting review in about two, which will be around the time the Belgian White is ready to taste.
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