This beer marked another change - I have always brewed in the kitchen, which is convenient but slow, and frequently unpopular with other family members (ahem). For this beer I hauled out my big camp stove, which turned out to be very nice for bringing large batches to boil quickly. I liked this so much I think I'll brew them all this way in future.
Anyway, here's the brew:
Who me? Bitter?
- 2 lbs 2-row malt
- 1 lb flaked wheat
- 1 lb crystal 75L
- 1/2 lb rye
- 1/2 lb munich
- add 7 lb light liquid malt extract
- 1 oz Magnum hops for 60 minutes
- Whirfloc for 20 minutes
- 2 oz Centennial hops for 5 minutes
- Pitched White labs California Ale yeast (WLP001) at 68 F
- dry hopped with 2 oz Columbus
- 1 oz french oak chips (steamed for 15 minutes)
After aging for 10 days in the keg, this beer is medium bodied and a pale amber color, with strong hop characteristic and huge floral nose from the dry-hops. And yet it isn't so bitter as to rip the back of your throat off.