I haven’t written about beer (or, indeed, about anything else) in quite a while; real life has interfered with my blogging time to an alarming degree, as health, career and living space issues of various sorts have been abundant. In the immortal words of Harrison Ford, however, “we’re all fine … here … now. How are you?”
The Grove Street Amber was a huge success, so I brewed another batch (with slightly different ingredients; two cans of light malt syrup instead of one light and one extra-light, and WLP002 instead of 005), which also came out very good. I finally bottled the Grove Street Pilsener last weekend. And on March 17th I brewed the following recipe, which in keeping with my extremely clever naming system, I call Grove Street Brown Ale.
Two cans (6.6lbs) light malt extract syrup, 1lb Crystal 60, 0.5lb chocolate malt, 0.25lb roasted barley and 0.25lb black patent malt, for an estimated final color of about 31° and OG of 1.055. 1oz of Cascade plugs for 60 minutes, 1oz of Vanguard plugs for 10 minutes and 1oz of Vanguard plugs for 2 minutes, for an expected 33 IBUs. WLP001 yeast.
I expect to bottle that today, so shortly I’ll find out how it turned out.
[Supplemental, 2008-04-14: One week after bottling the Grove Street Pilsener, I’m trying a glass to see how it’s doing. It’s absolutely not pilsener-colored — much too dark, more like a pale ale or even an amber in color; I expect that’s largely because of the mixup with the extracts. But it tastes pretty all right, though it’s not quite possessed of the near-Platonic crispness I associate with Urquell et al. I think before I attempt any more lagers I really need to set up a lagering mini-fridge, because the basement just didn’t ever get cold enough for long enough, it was mostly above 50°F.]