Quite awhile ago I brewed an IPA that I really enjoyed, named Near-Sighted Swine IPA. Rather than come up with a new recipe, I decided to use this one.
I did update the hops a little. But, it is essentially the same recipe as it was back then.
Last Sunday (not this past Sunday ... the one before), I brewed the beer.
I started the brew day somewhat late for me ... after the sun was up ... around 6AM or so.
The skies looked like rain, but I started on the back patio.
About the time that the mash was done, I felt a bit of rain hit me from the skies and I made the decision to move the garage.
After that, the clouds went away, no more rain fell. I didn't need to move to the garage ... but oh well.
This recipe calls for only .25 ounce bittering / first wort hops. The rest are late-additions and "whirl pool" hops.
The Mash went well. My pre-boil gravity was a bit low, but I ended up re-starting the boil timer about 20 minutes in.
The boil additions went as planned. The "whirl pool" hops steeped as needed.
I pitched a bit warm, but by the time activity started, the temperature was in the mid-60's.
The wort is rocking now.
The aroma through the airlock is wondrous. Yum!
After brew day was done, I also made my world famous Smoked Mac and Cheese recipe.
Of course, I had to include bacon.
Made the rue on the gas grill in my cast iron pan.
I modified the recipe a bit ... add in 2 cups milk before putting on the smoker.
It cooked up real nice. The wife loved it. The kids loved it. I loved it.
The beer has been fermenting for a week now. I'll be dry-hopping today or tomorrow. I will probably keg this before the end of the week.
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