Oh to be brewing again...

It's a beautiful day here in Pasadena. My thermometer in the garage reads 70F and there's a nice little breeze. Both dogs are bouncing around the yard and yapping, playing in the sun while I sit here writing and doing my day job as well (instead of a coffee break, I'm taking a brewing break!)

I started brewing late today and I'm doing a split Saison and Amber Belgian Speciality. (more on that later)

So this is the last push to the SCHF and I'm brewing up some final batches. Last Saturday I brewed up an IPA+ called "Hop Woo" - recipe below and now today's batch. One more left to go so I can bring my traditional 5-6 kegs of beer to the festival and keep the club taps full and happy. So hopefully this weekend I'll do my Oat Malt Mild or something with oats. We'll see what mode hits me.

Regardless, today is one of those fantastic brewing days. My only wish is that LA could always be so temperate and welcoming!

Hop Woo Recipe

for 12 gallons at 1.076, 83IBUS, 10.7 SRM, 90 minute boil

13.5 lbs Maris Otter (Bairds)

13.5 lbs Domestic 2-Row (Cargill)

1.0 lb Weyermann CaraRed

1.0 lb Caravienne

Mash at 152F for 60 minutes, batch sparge

Hops (pellets)

1.0 oz Cascade 5.5% - First Wort Hopped

1.5 oz Warrior 15.4% - 90 minutes

0.5 oz Columbus 14.2% - 60 minutes

0.5 oz Centennial 9.2% - 60 minutes

0.5 oz Columbus 14.2% - 30 minutes

0.5 oz Centennial 9.2% - 30 minutes

0.5 oz Columbus 14.2% - 15 minutes

0.5 oz Centennial 9.2% - 15 minutes

1.0 oz Columbus 14.2% - 0 minutes

1.0 oz Centennial 9.2% - 0 minutes

Yeast: Safale US-05