Homebrews ahoy!

When I moved to Oregon I gave away almost all of my gear to homebrewing friends who would put it to good use after I left. I figured living in a smallish apartment with a wife and two dogs would just make brewing too much trouble. It would just have to wait until the wife finished grad school and we got a bigger place before brewing again. During that time I would just have to enjoy the 3,412 different beers brewed here in the Portland area. Well, that plan lasted about a year and a half before I cracked.

For the last few months I've been slowly collecting up my gear to get back into brewing my own beers. For the first time I'll actually be doing full boils this time around so I bought a nice, big stainless kettle and then built an immersion chiller to go along with it. I've picked up the little pieces here and there as I came across them and finally ordered the last of my hardware this morning. I'm actually pretty sick of drinking Rogues American Amber because I've drank six straight cases of it building up a supply of bottles. It will all be worth it in the end though. In a months time I expect to once again be drinking my own tasty beverages.

This brings me to the true reason for posting my sob story, the recipe! I'll be sticking with extract for the time being as I get my feet wet again and am spacily challenged. Starting out I'll probably just make a simple American IPA as I'm pretty sure that theres no way that even I can mess that up. Anybody have a recipe suggestion for me that cant miss? I'm also kicking around ideas for a spiced holiday beer that I can give out around Christmas time so throw those in there too if you've got a good one.

Chris Beedy
September 25, 2007, 1:04 pm
Comments
By: Beau
One-Armed Bandit! You might have to tone the hops down a little since you're doing a full boil, but it's a double IPA so what the fuck, right? You might also do late extract addition if you want it lighter and less caramelized, too.
I think I'm going to do a rye pale this weekend. Something a little sweet, medium bodied, and with big PNW aromatic hops. Either summit or amarillo for boil and cascade for flavor, with some of both going into secondary for dry hop.
September 30, 2007, 8:35 pm
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