The winter barley is getting its first snowfall of the year (!). Chickens are giving us the occasional egg, mostly holding out for slightly longer days. I probably could have harvested hops, if everything hadn’t gotten away from me; they’ll have to wait for this year. Likewise much of the garden. On the bright side, there were no real disasters, so I’ve got that.
I’m brewing regularly again. In fact, there’s an historical-ish English ale coming up to a boil as I type this. I’ve got a half-batch moscat pyment on deck, for my wife. And I’ve got to decide what to make next month… I’m leaning towards a brown ale, for drinking in the late spring or early summer.
Also on deck, I’ll be a beekeeper, come springtime (mid-May or so). I’m looking forward to it, and not just for the honey and wax. I’ve long been interested in bees, and now I’ll get to work with them up-close.
Here’s to a new year, and new excitement!
Harrison’s Wife’s Ale (this recipe is #148 in Misha’s Little Black Book)
8 lbs Maris Otter malt
2 lbs Dark wheat malt
1 lb Oat malt
2 oz East Kent Goldings pellet hops (4.6% AA, 1 hour)
1 Whirlfloc tablet (15 minutes)
1 pack Wyeast 1098 British Ale Yeast
Mash at ~158F for 1 hour. Pre-boil wort volume 7.5 gallons.
Boil 1 hour, hopping to schedule.
(Kegged 21 Feb 2016. Color was surprisingly light.)