The kids helped put the caps on the bottles and the bottles in a box. I don’t really let them help with anything else because I like everything to be as clean as possible with no random saliva falling into the bottling bucket etc. And the brewing is too hot for them to participate safely.
Here is the recipe for the beer I brewed today, California Ale #8. This is a 3-gallon batch.
- Specialty malts: 0.5 lb pale ale malt, 0.25 lbs. honey malt, 0.25 lbs caravienna
- DME: 1 lb. pale ale, 2.5 lbs. pilsen
- Hops: 1 oz. Hallertaur at 60 minutes and 0.5 oz. at 5 minutes
- Yeast: California Ale, White Labs 051
I’ll see how it turns out and update.
6/6/2010 I would say that this isn’t hoppy enough. It is really mild. I think that it would be better with a different type of hops at 5 minutes to give it more flavor. My friends seem to like it well enough, but this is my least favorite beer I have made.
6/19/2010. Still not that good, so time is not helping much. I don’t know if the problem is the recipe or maybe the fermentation temperature. Maybe it was too warm for this yeast. The European Ale brews will be ready for consumption in a few days. I hope they are better.