05/20/2018
Finally back to brewing. After reaching the end (5 bottles left) of our last project, a Belgian triple that came in at over 10% ABV we decided to go for a summer beer, using light pilsner malt extract 6.6 lbs and sparkling amber dry malt extract 1lb. in 2.5 gal of spring water. Having been a few years since last brewing we decided to stick with all extract and forego grains for simplicity.
For hops, 1 oz. of Chinook was pitched at full boil, 60 minutes. At the 15 minute mark 1 oz of Saaz and 2 tbls. of Irish moss. Then at 5 min 1 oz of Saaz, 1 oz. lemon zest and 1 oz. of crushed coriander seed.
At the end of the boil the wort was cooled to 70* F using a word chiller at which point 1 pak of Safale yeast was added that had been previously started and mixed in thoroughly. Wort was transferred to a 7 gal. glass carboy with another 2.5 gal of cool spring water and an airlock to seal it.
The original gravity (OG) measured in at 1.05. As of this morning we are seeing some yeast activity. Now we wait...
