It’s BREW DAY!!! Today I’m making my Ithurtzwhen IPA, a asininely hoppy, alcoholic beer. Here’s the recipe

Ithurtzwhen IPA

Grain & Sugars

Hops

Yeast – White Labs WLP001 California Ale yeast cake from previous pale ale

Mash the grain in 6.25 gallons of 153° water (I used a strike temp of 164°) for 90 minutes. Rinse and sparge with 170° water.

Add the turbinado sugar and boil wort for 75 minutes using the hop schedule from above. At 15 minutes left, put in 1 tsp. of yeast nutrient and 1 tsp. Irish moss.

Cool down wort and pitch onto yeast cake. Stand back and let her rip. Ferment for 10–14 days, then secondary for…. I dunno. A while. That much hops require a little time to settle in.

Right now, I’m waiting for the mash. I missed my strike temp a little so I had to add some boiling water to bring it up to the right temp and it’s sitting at 153° now. I’m stirring every 15 minutes or so to help with the extraction a bit. Granted, I don’t want to overshoot 70% efficiency because the yeast are going to have a dickens of a time in the alcohol as it is, too much and it might not work out right.

Well, time to go stir the mash. I’ll have plenty of pictures later.

*UPDATE: GAHHH! Had a bad boilover. Now the patio smells like burnt sugar, and I've got one hell of a mess to clean up. Otherwise, everything is going great!