Unreproducible

Because moving is super-fun, all of my scales, spoons, and cups were in a box 100 miles away from brew day. This beer will be delicious, but will not make an encore performance.

Batch #87 doesn't need a name.

10 lbs or so California 2-row malt
1 lb CaraRed malt
1 lb Rye malt
1 ounce-sized fistful of El Dorado 15%aa (45 min)
1 ounce-sized fistful of El Dorado 15%aa (30 min)
2 ounce-sized fistfuls of El Dorado 15%aa (5 min)
2 ounce-sized fistfuls of El Dorado 15%aa (1 min)
White Labs San Diego Super Yeast (WLP090), 1.5L starter
Water: RO with ~1/4tsp each gypsum and epsom; pinch of calcium chloride and sodium chloride.
OG: 1.060
FG:
ABV: 4.7%
IBU: several.

Mashed in to 150F, held 60 min. Batch sparged to extract 6.5 gallons. Boiled 45min, chilled, pitched yeast starter and walked away.

Merced brews!

Kegged 7/12. Tart, spicy, perfect for central valley summers.

Back after a six month long brewing hiatus! Aiming for a light, faintly tart, summer refresher. A few hiccups solved by a trip to the hardware store, but otherwise great to be back at it.

Batch #86
Something light and quaffable for the valley heat.

7 lbs California 2-row malt
1 lb Acidulated malt
1 lb Flaked wheat
1oz Cascade, 5.8%aa (30 min)
1oz Cascade, 5.8%aa (5 min)
White Labs Belgian Saison Blend (WLP568), 1.5L starter
OG: 1.044
FG: 1.008
ABV: 4.7%
IBU: ~20

Mashed in with 3 gallons water to 150F, held 60 min. Batch sparged with 4 gallons water at 170F. Extracted 6 gallons at 10.5P. Added 1/2 gallon filtered water. Boiled 1 hour, chilled, started fterment at in fridge set to 64F, pulled out a couple days later, let rise to 90-95F during the mid-week heat.